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Ingredients

2 oz. Butter
1/4 cup Smoked bacon, diced
2/3 cup Onions, diced
1/2 cup Celery, diced
1/2 cup Carrot, diced
1/4 cup Green bell pepper, seeded, diced
1/3 tsp. Thyme leaves
1 Bay leaf
1/2 cup Flour
1 qt. Fish stock or chicken stock
1/2 cup Corn kernels, cooked
1 cup Potato, peeled, cut into small dice
2 cups Salmon, cooked and cut into small chunks
2/3 cup Heavy cream
Salt to taste
Fresh ground black pepper to taste
Minced chives to garnish

Method
In a large soup pot, melt butter, add bacon and saute until bacon is cooked. Add onion, celery, carrot, green pepper, thyme and bay leaf; continue to cook for 2 to 3 minutes. Add flour and stir to create a "roux." Cook "roux" for 3 minutes, while stirring.

Add fish stock and bring to a simmer. Add potatoes. Reduce heat and continue to simmer (soup will begin to thicken). Allow soup to simmer 20 - 25 minutes over low heat. Add corn and continue to simmer for 10 minutes. Stir in salmon chunks and cream. Season with salt and pepper.

Place soup in warm bowls or in a soup tureen. Garnish with minced chives. Serve a crusty French bread and Tabasco Sauce.