Salmon Corn Chowder with Jalapeno

Method

1. In a large stock pot or heavy bottomed pot, melt butter over medium heat. Once melted, add chopped bacon and cook, stirring often, until bacon begins to crisp up - approx 8 minutes. Remove bacon from pot ( a slotted spoon is perfect for this) and set aside.
2. Set aside about 1/4 cup diced green onion, adding remainder to pot with celery, yellow onion, jalapeno slices, and garlic. Cook over medium heat, stirring frequently, until onions are just softened, approx 5 mins.
3. Add chicken stock, cooked bacon, 1 tsp of the salt, and the pepper. Reduce heat and simmer, stirring only occasionally, until potatoes are softened, about 15 minutes.
4. Whisk together cornstarch and 2 tbsp water to form a semi -thick, smooth slurry. Stir into pot and, increasing heat, bring to a boil.
5. Continue to cook until just slightly thickened, around 2 minutes. Reduce heat back to a simmer, stir in corn and cream, and return to a simmer.
6. Add salmon and remaining salt, cover and simmer until salmon is cooked through, approximately 10 minutes. You can taste the broth and season with more salt and pepper if desired.
7. Serve in bowls, garnish with remaining green onion, more pepper and jalapenos, if desired.