Ingredients

• 2 (8-ounce) salmon fillets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1 pound red potatoes, cut into 1/2-inch pieces
• 1 (9-ounce) package frozen corn, thawed
• (optional) Carrots
• 2 cups half-and-half
• 6 thick-cut bacon slices, cooked and crumbled

Preparation

• Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
• Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
• Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.