Salmon Corn Chowder

Serves 6

1 C fresh or frozen corn
1/4 C diced celery
1/4 C diced carrots
1/8 C diced yellow onions
1/2 C diced yellow bell peppers
1/2 C diced poblano chili peppers, or to taste
2 T fresh garlic, minced
1/2 C dry white wine
1/4 C red chili powder, or to taste
1 T ground cumin
1 T fresh basil, chopped
1 tsp fresh oregano, chopped
1 bay leaf
8 oz salmon, cleaned, deboned, and cubed
2 qt low-sodium vegetable broth
1 T freshly ground black pepper
1 T flour

Sauté corn, celery, carrots, onions, bell peppers, chili peppers, and garlic for 3 to 5 minutes, or until the onions are translucent. Add the wine, chili powder, cumin, basil, oregano, and bay leaf. Sauté for 3 minutes. Stir in salmon, vegetable broth, and black pepper. Simmer for 1 hour. Mix the flour with a little broth to make a paste. Stir into the soup and simmer for 30 minutes. Discard bay leaf before serving

Suggestions:

• Add red chili powder in small amounts, tasting after each addition, until the desired strength is reached; less or more than the amount specified may be used.
• Canned salmon, cleaned and flaked, can be substituted for the fresh salmon.
• A mixture of 1/4 C vinegar and 1/4 C water can be substituted for the white wine.