This soup is perfect for the springtime as the weather (finally) warms up. It’s lighter than clam chowder and the addition of corn is like a harbinger of sunnier days. Serve this with some toasted sourdough and a salad and you’ve got a perfect casual seafood meal.
- 1 tablespoon plus 2 teaspoons olive oil
- 1 8-ounce salmon fillet
- 3 slices turkey bacon, chopped into 1/2-inch pieces
- 1/2 onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 3/4 teaspoon chopped thyme leaves
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1 1/2 teaspoons salt
- 1 teaspoon Old Bay seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried basil
- 1 cup half-and-half, warmed
- 2 cups fresh corn kernels (from 2 ears)
- 4 cups chicken stock
- 3 Yukon Gold potatoes (about 1 pound), peeled and cut into 1/2-inch cubes (about 2 cups)
- Black pepper
- Chopped green onions, for serving
- Heat a small skillet over medium-high heat. When hot, add 2 teaspoons of the olive oil around the pan, add the salmon, skin side down, and cook until the skin is golden brown and releases easily from the pan, about 4 minutes. Flip the salmon over and continue cooking for another 4 minutes. Transfer the salmon to a plate to cool.
- Meanwhile, heat a medium Dutch oven over medium heat, then drizzle in the remaining 1 tablespoon olive oil and add the turkey bacon. Cook, stirring occasionally, until the bacon begins to brown, about 3 minutes. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the carrot, celery, thyme, and garlic. Cook until the vegetables are soft, another 3 to 5 minutes. Add the flour, salt, Old Bay, paprika, and basil. Cook for another minute or two, then slowly add the half-and-half, stirring the vegetables well as you add it so that there’s no clumping. After the mixture thickens and bubble again, add the chicken stock, corn, and potatoes. Bring to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until the potatoes are tender throughout, about 20 minutes.
- Remove the skin from the salmon, break it into bite-size chunks, add it to the pot, and simmer for another 5 minutes. Season to taste with salt and pepper. Serve garnished with green onions. (You can let the soup cool and store it in the refrigerator up to 3 days before reheating to serve.)