Step 1

In a large, heavy stock pot, melt butter over medium heat

Step 2

Add the bacon and cook, stirring often, until bacon begins to crisp, about 8 minutes

Step 3

Using a slotted spoon, remove bacon from the pan and set aside.Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes

Step 4

Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon

Step 5

Bring to a simmer and cook until the potatoes are tender, about 15 minutes.In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry

Step 6

Stir the cornstarch slurry into the broth and bring to a boil

Step 7

Let the soup boil for about 2 minutes to thicken slightly.Turn the heat down to a gentle simmer, and stir in the corn and heavy cream

Step 8

Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid

Step 9

Simmer for ten minutes, or until the salmon is cooked through.Top with fresh chives or extra scallions and freshly ground black pepper

Step 10

Enjoy!