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Season salmon lightly with ½ teaspoon salt and a generous grinding of black pepper, then smear the pieces with 2 teaspoons horseradish. Set aside to marinate briefly.
In a soup pot or Dutch oven, melt butter over medium heat. Add shallots and ¾ teaspoon salt, and cook until golden, about 5 minutes.
Add the potatoes, broth and corn cobs, if you have them, to the pot. Bring liquid to a simmer and let cook for 15 minutes; the potatoes should be almost cooked through.
Remove cobs from the pot if you’ve used them. If you like, you can let the cobs cool and squeeze their liquid back into the pot.
Add salmon, corn kernels and tomatoes to the pot and cook until the salmon is just cooked through and the potatoes are tender, about 5 minutes longer.
Stir in the remaining 1 teaspoon horseradish, herbs and lemon juice. Taste and add more salt, horseradish and lemon, if needed.
Serve in bowls, drizzled with heavy cream or dolloped with a little yogurt (or both), if you like.