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 fertility superfoods such as:

Salmon

Health and fertility benefits of Santa Fe Salmon Corn Chowder With Cheese Quesadillas

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.

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.

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