Corn Chowder with Salmon and Poblano Chilies

Hello! And I'm sorry for the spotty performance this month. I've been focused on working my way through our refrigerator, freezer, and pantry, rather than making exceptional, photogenic food lately. Plus I'm gaining weight faster than I'd like during this pregnancy, which tempers my enthusiasm for cooking and baking. (It unfortunately does not have the same effect on my enthusiasm for eating). I couldn't even rally to make something in honor of yesterday, which was National Chocolate Cupcake Day. (I kid you not. I heard it on MPR and they are truth-tellers. (Want more fun? Check this out.)) So I'm just a little behind in having post-worthy recipes for you. But some have trickled in, deliberately and even accidentally, and I have a couple I'm still working on for your reading (and viewing and making and eating) pleasure.

An example of an accidental post is today's soup. Don't get me wrong - when I throw a pound of salmon and whipping cream into a pot, I expect something good. But this concoction was way better than good - super delicious actually, shared with company, and worthy of second servings - and was initially galvanized by little more than my desire to use up all the corn I'd frozen and potatoes I'd stored from this summer's CSA bounty. When the internets led me to a southwesterny corn chowder that I could invision being a lovely home for the beautiful salmon filet I'd picked up at the farmer's market the weekend before... well, one thing led to another, and here we are.

This soup is wonderful.

Also, it's getting to be quite the season for soup, isn't it?

Corn Chowder with Salmon and Poblano Chilies

Adapted from Bon Appétit, September 2002

Yield: 4 large servings

• 4 tablespoons (1/2 stick) butter, room temperature, divided
• 2 tablespoons flour

• 1 medium onion, coarsely chopped
• 3 celery stalks, coarsely chopped
• 2 large poblano chilies, seeded, chopped
• 5 cups corn, fresh or frozen and thawed a bit
• • 1 teaspoon sugar
  • 1/2 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 pound firm potatoes, scrubbed, rinsed, and cut into a 1/2" dice
• 1 quart low-sodium chicken broth
• 1 cup heavy whipping cream
• 1 pound salmon filet, skin and large bones removed, cut into 1" pieces
• 1/3 cup chopped cilantro, plus more for garnish

Using a fork, mix 2 tablespoons butter and flour in small bowl to blend; set aside.

Mince onion and celery by hand or in food processor. Melt 2 tablespoons butter in large soup pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add corn, coriander, cumin, sugar and cayenne. Stir for 1-2 minutes, until fragrant. Add potatoes, chicken broth and cream, bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes, or until potatoes are cooked through and flavors have blended. (Now would be decent time to taste test.) Add salmon and simmer until just cooked through, about 3 minutes longer. Stir in cilantro and season with salt and pepper. Serve hot, with a sprinkle of cilantro and maybe some tortilla chips and a big smile, if that's all you have on hand.