- 4 tbsp unsalted butter
- 1/2 lb thick cut smoked salmon chopped in 1/2 in pieces
- 3 celery stalks, minced
- 1 small onion, minced
- 1 jalapeno, thinly sliced
- 1 bunch scallions, finely chopped
- 4 garlic cloves, minced
- 4 cups fish stock
- 2 potatoes, peeled and to 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
- 1.5 lb salmon cut into 1 inch pieces
- chives
In a large, heavy stock pot, melt butter over medium heat. Add the smoked salmon and cook, stirring often, until it begins to crisp, about 8 minutes. Using a slotted spoon, remove salmon from the pan and set aside.
Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. 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. Stir the cornstarch slurry into the broth and bring to a boil. 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. Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.
Top with fresh chives or extra scallions and freshly ground black pepper.