Ingredients:

  • 4 slices bacon, diced (approximately 4 oz / 115g)
  • 1 medium yellow onion, chopped (approximately 1 cup / 150g)
  • 2 cloves garlic, minced (approximately 2 tsp / 6g)
  • 2 ribs celery, chopped (approximately 1 cup / 120g)
  • 1 large carrot, peeled and diced (approximately ½ cup / 75g)
  • 4 cups fish stock (or chicken stock as substitute) (950ml)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 2 medium Yukon Gold potatoes, peeled and diced (approximately 2 cups / 300g)
  • 1 cup frozen sweet corn (approximately 150g)
  • 1.5 lbs (680g) salmon fillets, skin removed, cut into 1-inch cubes
  • 1 cup heavy cream (240ml)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Cook bacon in the pot until crispy. Remove and set aside, leaving bacon fat in the pot.
  2. Sauté onion, garlic, celery, and carrot in bacon fat until softened.
  3. Add fish stock, thyme, salt, and pepper. Bring to a simmer.
  4. Add diced potatoes and simmer until tender.
  5. Stir in frozen corn.
  6. Gently stir in salmon pieces and cook until just cooked through (flakes easily with a fork). Watch carefully to avoid overcooking the salmon.
  7. Reduce heat to low and gently stir in heavy cream. Do not boil.
  8. Ladle into bowls and garnish with cooked bacon and fresh parsley. Serve with lemon wedges, if desired.