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1
Working with one ear of corn at a time, stand it upright, stem end down, in a large bowl.
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2
Using a sharp knife, cut downward along the cob, remove the kernels and rotating the cob a quarter turn after each cut; reserve the cobs; set kernels aside.
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3
Cut one of the onions into thin slices and set aside; cut the other onion into 1/2-inch dice and set aside.
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4
In a heavy soup pot, heat the vegetable oil over med-high heat and swirl to coat the pan.
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5
Add the sliced onion and saute, stirring often, until soft and just beginning to brown at the edges, 10 minutes.
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6
Add the reserved corncobs and the water; bring to a boil, decrease heat to a simmer, partially cover the pot, and cook until reduced to 4 cups, about 30 minutes.
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7
Using tongs, remove the cobs from the pot and discard.
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8
Pour the corn broth through a fine-mesh sieve into a clean bowl, or preferably, a 4-cup glass measure.
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9
Press down on the solids to extract as much liquid as possible (you should have 4 cups of strained broth); clean the soup pot.
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10
Return the soup pot to medium heat, add the olive oil; swirl to coat bottom of pan.
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11
Add the diced onion, celery, poblano chile, and thyme; saute vegetables until soft but not brown, 5-7 minutes.
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12
Add the reserved corn kernels, strained broth, cream, salt, and cayenne.
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13
Bring to a simmer and cook just until the corn is crisp-tender, about 7 minutes.
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14
Add the salmon and cook at a bare simmer just until the salmon is cooked through, 3 minutes.
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15
Taste and adjust the seasoning; divide among heated deep bowls, garnish with cilantro leaves, and serve immediately; pass the lime wedges and squeeze a little lime juice into the soup.
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16
*Suggested wine--Spanish albarino or Portuguese alvarinho.
