This recipe is perfect for those cold winter nights when you want something healthy and can warm your up.
1 - 1.5lb. salmon, without skin and cut into 1-inch pieces
4 tbsp. unsalted butter
1/2 lb. bacon, cut into 1/2-inch pieces
3 stalks of celery, minced
1 onion, minced
1 jalapeno, thinly sliced
1 bunch of scallions, finely chopped
4 garlic cloves, minced
4 cups chicken or seafood stock
2 large russet potatoes, peeled and cut into one-inch pieces
1 1/2 tsp. salt
1/2 tsp. black pepper 1 tbsp. cornstarch
2 cups frozen corn
2 cups heavy cream
Chives for garnish
Step 1: In a large pot, melt butter over medium heat. Add bacon and cook f stirring often for 8 minutes or until bacon begins to crisp. Remove the the bacon from the pan and set aside. Drain off all but 2 tbsp. of bacon grease in the pan.
Step 2: Add celery, onions, jalapeños, scallions, and garlic. Stir often for about 8 minutes or until softened. Next, add broth, potatoes, salt, pepper, and cooked bacon. Bring to a simmer and cook until the potatoes are tender or for about 15 minutes.
Step 3: Meanwhile, in a small bowl, whisk cornstarch and 2 tbsp. of water to form a slurry. Stir the cornstarch slurry into the broth and bring it to a boil. Let boil for 2 minutes to thicken.
Step 4: Turn down the heat to a gentle simmer and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup, and season it with ½ tsp. of salt. Cover the pot with a lid. Simmer for ten minutes or until the salmon is cooked through.
Step 5: Garnish with fresh chives and top with freshly ground black pepper. Enjoy!