Sort ingredients
moliver
QR Code
Listen
Pdf
Sauté bacon in butter until crispy, then set aside, leaving the fat in the pot.
Sauté celery, onions, jalapenos, scallions, and garlic in the bacon-and-butter fat until soft.
Add potatoes, salt, pepper, and bacon to the softened mixture.
Pour in the broth and bring to a strong simmer.
Whisk cornstarch into some water to form a slurry.
Stir the slurry into the soup and bring to a boil.
Turn the heat down and stir in frozen corn and heavy cream.
Lay the salmon pieces on top of the simmering chowder, cover, and simmer until the salmon is cooked.