Your folders
Your folders

Export 24 ingredients for grocery delivery
In a large, heavy stock pot, melt butter over medium heat. Add the bacon and cook, stirring often, until bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove bacon from the pan and set aside.Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.Turn the heat down to a gentle simmer, and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.Top with fresh chives or extra scallions and freshly ground black pepper. Enjoy!
Your folders

280 viewsthemodernproper.com
Your folders

236 viewsthemodernproper.com
Your folders

246 viewsthemodernproper.com
Your folders

198 viewsthemodernproper.com
Your folders

238 viewsthemodernproper.com
Your folders

169 viewsthemodernproper.com
Your folders

148 viewsthemodernproper.com
Your folders

126 viewsthemodernproper.com
Your folders

411 viewsthemodernproper.com
Your folders

156 viewsthemodernproper.com
Your folders

100 viewsthemodernproper.com
Your folders

102 viewsthemodernproper.com
Your folders

145 viewsthemodernproper.com
Your folders

183 viewsthemodernproper.com
Your folders

124 viewsthemodernproper.com
Your folders

134 viewsthemodernproper.com
Your folders

175 viewsthemodernproper.com
Your folders

171 viewsthemodernproper.com
Your folders

149 viewsthemodernproper.com