Miso gives this creamy, golden chowder an enchanting, savory layer of flavor, and bites of tender salmon make it a meal in a bowl. It’s an ideal way to make the most of summer sweet corn, but frozen corn works well, too.
Storage: Refrigerate for up to 2 days.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
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Ingredients
measuring cupServings: 6 (makes scant 11 cups)
- 2 tablespoons olive oil
- 1 large yellow onion (10 ounces), diced
- 1 large russet potato (11 ounces), peeled and cut into 1/2-inch dice
- 1 yellow bell pepper, diced
- 2 stalks celery, chopped
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 cups no-salt-added chicken or vegetable broth
- Kernels from 8 ears sweet corn (5 cups/22 ounces total), divided (see Substitutions and Notes)
- 1/4 cup white miso
- 12 ounces salmon fillet, skinless, cut into 1/2-inch chunks
- 2 large scallions, thinly sliced
- Hot sauce, such as sriracha, for serving
Directions
Time Icon Total: 35 minsStep 1
In a medium soup pot over medium heat, heat the oil until shimmering. Add the onion, potato, bell pepper, celery, salt and black pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the broth, bring to a boil, then reduce the heat to medium-low. Cover and simmer until the potato is tender, about 5 minutes. Reserve 2 cups of the corn, and add the remainder to the pot. Bring it back to a boil, then reduce the heat to medium-low and simmer, covered, until the corn is tender, about 3 minutes. Use an immersion blender to blend until smooth, or allow the mixture to cool, about 10 minutes, and then transfer to a regular blender and blend in batches.
Step 2
Return the pureed soup to the pot and bring to a boil over medium-high heat. Stir in the miso, the reserved 2 cups of corn kernels and the salmon. Reduce the heat to medium and simmer, uncovered, until the corn is tender and the salmon is no longer translucent, 3 to 5 minutes. Taste, and season with additional salt, if needed.
Step 3
Return the pureed soup to the pot and bring to a boil over medium-high heat. Stir in the miso, the reserved 2 cups of corn kernels and the salmon. Reduce the heat to medium and simmer, uncovered, until the corn is tender and the salmon is no longer translucent, 3 to 5 minutes. Taste, and season with additional salt, if needed.
Step 4
Serve with scallions and hot sauce, if desired.
Substitutions
No fresh corn? >> Use frozen, defrosted corn instead.
Notes
If you want to easily and cleanly husk the corn, dip the corn cobs, husks and all, in water, until thoroughly moistened. Microwave on HIGH until very hot, 10 to 12 minutes.
When they are cool enough to handle, using a sharp knife, cut crosswise through the husk and cob and 1 to 2 inches from the stem end (opposite from the end with the tassel of silk). Hold the silk end, then push the corn cob out the other end. Discard any stray silks.
Working with one ear at a time, lay a cob on the board and use a sharp knife to cut the kernels off the cob, rotating the cob as needed to remove the kernels. Repeat with the remaining corn.
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Nutritional Facts
Per serving (1 3/4 cups)
Calories
295
Fat
10 g
Saturated Fat
2 g
Carbohydrates
37 g
Sodium
290 mg
Cholesterol
35 mg
Protein
18 g
Fiber
4 g
Sugar
10 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
Tested by Jim Webster.
Published September 7, 2022
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