Ingredients
3 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground pepper
1 tablespoon unbleached all-purpose flour
2 jars (each 8 ounces) clam broth
12 ounces Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces
1 pound skinless salmon fillet
2 ears corn, shucked
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil, plus whole leaves for serving
Preparation
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.
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.
