Step 1

In a large stockpot set over medium-high heat, melt the butter and olive oil together. Add the diced bacon and fry for about 5-7 minutes, or until browned and crispy. Stir in the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent. Add flour and cook for 1-2 minutes, stirring constantly.

Step 2

Whisk in the chicken stock. Bring to a simmer, then reduce the heat to low.

Step 3

Stir in the salmon, potatoes and corn, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Step 4

Stir in the cream and Old Bay seasoning, and let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.