Santa Fe Salmon Corn Chowder With Cheese Quesadillas

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.