A delicious, summery chowder with corn and salmon.
preheat oven to 450 degrees. bake salmon on sheet pan for 12-14 minutes or until cooked through, or close-to. remove when cooked, and shred with fork. set aside.
in a soup pot, add olive oil, poblano pepper, thyme, garlic, celery, onion and carrot. Stir until onion is translucent.
add chicken stock, potatoes, and corn. simmer until potatoes are cooked through.
add heavy chipping cream and salmon. stir in cornstarch slurry and reduce heat to medium-low. Simmer until thick, about 3 minutes.
serve soup with sourdough bread and enjoy!