Brothy Corn and Salmon Chowder

35 min4 to 6 servings

A light, brothy chowder with poached salmon, corn, potatoes and tomatoes, finished with fresh herbs and horseradish.

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prepCut salmon into 1-inch pieces
prepChop shallots
prepCut potatoes into ½-inch cubes
prepShuck corn and save cobs; measure kernels (or thaw frozen corn)
680 g skinless salmon fillets, cut into 1-inch pieces	Season salmon with salt, pepper & horseradish	Remove cobs; add salmon, corn & tomatoes; cook 5 min	Stir in horseradish, herbs & lemon juice; taste & adjust	Serve in bowls with cream or yogurt
½ teaspoon fine sea salt (for marinating)
2 teaspoons prepared horseradish (for marinating)
30 g unsalted butter	Melt butter, cook shallots & salt until golden, 5 min
2 shallots, chopped
¾ teaspoon fine sea salt (for broth)
455 g small Yukon Gold or red potatoes, cut into ½-inch cubes	Add potatoes, broth & corn cobs; simmer 15 min
1 quart / 950 ml vegetable broth
corn cobs (from 3 to 4 ears, optional)
480 g corn kernels (fresh or frozen)
150 g halved cherry tomatoes or cubed plum tomatoes
1 teaspoon prepared horseradish (remaining)
10 g chopped basil, dill or chives (or a combination)
2 to 3 teaspoons fresh lemon juice, more to taste
Freshly ground black pepper
Heavy cream or plain yogurt (optional), for serving

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