Instructions

1. Preheat the oven to 425 degrees. Scrub the sweet potato and pierce on both sides with a fork. Bake the sweet potato for 45 minutes, until you can easily insert a fork all the way through.
2. Meanwhile, cut up the Yukon gold potatoes into 1" pieces. Transfer the potatoes to a large pot and cover with water. Add a pinch of salt and the bay leaves. Bring to a boil and lower heat immediately. Simmer about 10 minutes until the potatoes are fork tender. Allow to cool slightly.
3. Melt 2 tablespoons of butter. In a medium bowl, toss together the corn, bell pepper, melted butter, 1/2 teaspoon asafoetida and 1/2 teaspoon salt. Transfer the vegetable mixture to a rimmed sheet pan.
4. When the sweet potato comes out of the oven, roast the vegetables in the oven for 15 minutes, stirring once half way through the cooking time, until lightly browned.
5. When it is cool enough to handle, remove the peel from the sweet potato, cut into 1" pieces, and add it to the soup pot with the cooked potatoes. Remove the bay leaves from the pot and use an immersion blender to puree the soup.
6. Return the pot to the stovetop over low heat. Add 1/2 teaspoon asafoetida, 1/2 teaspoon salt, 2 teaspoons Herbes de Provence, 1 teaspoon urfa biber and 1 tablespoon butter. Cook over low heat for 10-15 minutes to bring the flavors together. This chowder is very thick, so add water to make it your desired consistency.
7. Slice the salmon into 2" strips and add the salmon and roasted vegetables. Continue cooking, stirring occasionally until the fish is just cooked through, about 5 minutes.
8. Serve with a mixed green salad and crusty gluten-free bread.