Ingredients:
- 4 tbsp unsalted butter
- 1/2 lb. bacon, cut into 1/2-inch pieces
- 3 stalks celery, diced
- 1 small onion, diced
- 1 bunch scallions, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken stock
- 2 large russet potatoes, peeled and diced
- 1 1/2 tsp salt (divided)
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 2 cups frozen or fresh corn
- 2 cups heavy cream
- 1 1.5 lb. piece salmon, skinless 1-inch pieces
- chives and dill for garnish
Instructions:
- In a large stock pot, melt butter over medium heat. Add the bacon and cook, stirring often, until bacon begins to crisp up. Use a slotted spoon to remove bacon from the pan and set aside on some paper towel. Leave the bacon grease in the pan.
- Add celery, onions, scallions, and garlic. Cook until softened, about 8 minutes. Stir frequently.
- Add the broth, potatoes, 1 teaspoon salt, pepper, and cooked bacon. Bring to a simmer and cook for about 15 minutes, until the potatoes are tender.
- In a small bowl, whisk cornstarch and 2 Tablespoons of water to make a slurry. Add the slurry into the broth and bring it to a boil. Let the soup boil for about 2 minutes to thicken slightly.
- Turn down the heat (to simmer) and stir in the corn and heavy cream.
- Place the salmon pieces on top of the soup and season it with 1/2 teaspoon of salt. Cover the pot and let the soup simmer for about 10 minutes, or until the salmon is cooked through (Salmon should flake with a fork when done)
- Garnish with the chives, dill, and pepper. Enjoy!