Ingredients
4 slices bacon, halved
1 large leek, white and light green, chopped
1 medium red pepper, chopped
12 oz skinless salmon fillets
2 cups chicken broth
2-15 oz cans creamed sweet corn
12 oz Yukon gold potato, 1/2" cube
1 tsp dried thyme
Preparation
In dutch oven, cook bacon until crisp. Reserve fat and drain bacon. Chop bacon. Add leek, pepper, 1/2 tsp salt, 1/2 tsp pepper to pot and cook 6-8 mins until tender. Transfer vegs to a bowl. Add salmon to pot, flipping once, until cooked through 6-8 mins. Transfer to a plate. Add to pot the broth, corn, potato, reserved begs. Bring to a boil scraping up browned bits. Reduce heat and simmer until potatoes are cooked 15-20 mins. Stir in thyme. Break salmon into large flakes and add to soup. Ladle soup into bowls and top with chopped bacon.
