Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Salmon-and-Corn Chowder 5.0 (6) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 18, 2024 Rate PRINT Share Close Photo: Armando Rafael Prep Time: 20 mins Total Time: 30 mins Servings: 4 Late-summer corn adds just the right amount of sweetness to this creamy salmon chowder. Serve with oyster crackers, or larger Vermont common crackers. Ingredients 3 tablespoons unsalted butter 1 small onion, finely chopped Kosher salt and freshly ground pepper 1 tablespoon unbleached all-purpose flour 2 jars (each 8 ounces) clam broth 12 ounces Yukon Gold potatoes, scrubbed and cut into ½-inch pieces 1 pound skinless salmon fillet 2 ears corn, shucked ¼ cup heavy cream ¼ cup thinly sliced fresh basil, plus whole leaves for serving Directions Melt butter in a large straight-sided skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until translucent, about 2 minutes. Add flour; cook 30 seconds. Stir in clam broth, 1 cup water, and potatoes. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, 10 to 12 minutes. Meanwhile, cut salmon into 2-inch pieces and corn into 1-inch rounds. Add salmon and corn to skillet. Cook, covered, stirring once, until salmon is opaque and corn is crisp-tender, about 3 minutes. Remove from heat. Stir in cream and basil. Serve, sprinkled with basil leaves and pepper. Originally appeared: Martha Stewart Living, September 2017 Rate It PRINT