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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
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3 tablespoons unsalted butter
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1 small onion, finely chopped
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Kosher salt and freshly ground pepper
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1 tablespoon unbleached all-purpose flour
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2 jars (each 8 ounces) clam broth
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12 ounces Yukon Gold potatoes, scrubbed and cut into ½-inch pieces
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1 pound skinless salmon fillet
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2 ears corn, shucked
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¼ cup heavy cream
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¼ cup thinly sliced fresh basil, plus whole leaves for serving
Directions
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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.
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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.