Make the best summer soup: Corn and salmon chowder perked up with horseradish
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Filled with tender pieces of salmon and sweet corn kernels, this soup is both satisfying and easy to make.
PHOTO: JOE LINGEMAN/NYTIMES
Melissa Clark
NEW YORK – Of all the soups in the American canon, chowder is one of the most divisive. Is it even a soup or more of a stew? Are clams or other seafood mandatory? Should it be white, clear or tomato-red? And where do vegetables like corn fit in?
The word “chowder” is most likely borrowed from the French word “chaudiere”, meaning cauldron, brought to Newfoundland by Breton fishermen.
