Ingredients
- 1½ pounds skinless salmon fillets, cut into 1-inch pieces
- 1¼ teaspoons fine sea salt or table salt, divided, plus more to taste
- Freshly ground black pepper
- 3 teaspoons prepared horseradish, divided, plus more to taste
- 2 tablespoons unsalted butter
- 2 shallots, chopped
- 1 pound small Yukon Gold or red potatoes, cut into ½-inch cubes
- 1 quart vegetable broth
- 3 cups corn kernels from 3–4 ears, with cobs reserved, or frozen corn
- 1 cup halved cherry tomatoes or diced plum tomatoes
- ¼ cup chopped basil, dill, chives, or a combination
- 2–3 teaspoons fresh lemon juice, plus more to taste
- Heavy cream or plain yogurt for serving, optional
Instructions
1
Season the salmon lightly with ½ teaspoon salt and a generous grinding of black pepper. Smear the pieces with 2 teaspoons horseradish and set aside to marinate briefly.
2
Melt the butter in a soup pot or Dutch oven over medium heat. Add the shallots and the remaining ¾ teaspoon salt; cook until golden, about 5 minutes.
3
Add the potatoes, vegetable broth, and reserved corn cobs, if using. Bring to a simmer and cook for 15 minutes, until the potatoes are almost tender.
4
Remove the corn cobs. If desired, let them cool slightly and squeeze their flavorful liquid back into the pot.
5
Add the salmon, corn kernels, and tomatoes. Cook until the salmon is just cooked through and the potatoes are tender, about 5 minutes more.
6
Stir in the remaining 1 teaspoon horseradish, the chopped herbs, and lemon juice. Taste and adjust with more salt, horseradish, or lemon as needed.
7
Ladle into bowls and finish with a drizzle of heavy cream, a spoonful of yogurt, or both, if desired.
💡 Cook's Tips
- Use the corn cobs: Simmering fresh cobs in the broth adds sweetness and deeper corn flavor.
- Do not overcook the salmon: Add it near the end and stop cooking as soon as the pieces are opaque and tender.
- Frozen corn works: This soup remains excellent outside corn season; simply omit the cobs.
- Balance at the end: Horseradish, lemon, and salt should be adjusted together for a bright but balanced broth.
- Keep it brothy: Cream and yogurt are optional garnishes, not required to thicken the soup.
Soup
Seafood
New England-Inspired