Lunch: Santa Fe Salmon Corn Chowder With Cheese Quesadillas

Lightly spiced and decadently creamy, our Sante Fe Salmon Corn Chowder makes a hearty dinner when served with these simple and irresistible cheese quesadillas.

This recipe includes superfoods such as:

Salmon

Health benefits of Santa Fe Salmon Corn Chowder With Cheese Quesadillas

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

3 slice bacon
1 c. chopped sweet onion
1 lb. Yukon gold potatoes
1 1/2 tsp. ground turmeric
1 1/2 tsp. cumin
1/2 tsp. chili powder
2 can chicken broth
1 c. water
2 c. fresh corn kernels
1 c. heavy cream
1 lb. skinless salmon fillets
2 jalapeño chiles
1 tsp. kosher salt
1/2 c. Cilantro leaves

Instructions

Chowder: In a large saucepan over medium heat, cook bacon until crisp; remove bacon with a slotted spoon to paper towel to drain. Add onion to drippings and cook until softened, about 4 minutes. Stir in potatoes, turmeric, cumin, and chili powder. Add broth, water, corn kernels, and reserved cobs; bring to a boil. Reduce heat to low, cover, and simmer 8 minutes, or until potatoes are just barely tender. Discard corncobs.
Stir in cream; add salmon, chiles, and salt. Reduce heat to low and cook 3 minutes, gently stirring once, or until salmon is almost cooked through. Turn off heat, cover pot, and let stand while making quesadillas.
Quesadillas: Place 3 tortillas on a work surface and top each with 1 cup cheese; cover with remaining tortillas. Heat 1 Tbsp oil in each of 2 large skillets over medium heat until shimmering. Add a quesadilla to each skillet. Fry until puffed and golden on bottom, about 1 minute. Press quesadillas down with a spatula, flip over, and fry remaining side for another minute, or until crisp and cheese is melted. Drain on paper towels. Fry remaining quesadilla. Cut each into 6 wedges.
Ladle soup into 6 soup bowls. Top with bacon and cilantro leaves. Serve with quesadillas.