Salmon Chowder

This creamed salmon chowder is just as delicious as if it were served in a restaurant. Crumbled bacon on top adds extra crunch and flavor to the soup.
Sprinkle the salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400 ° C for 15 minutes or until the desired degree of readiness. Cut the fish into 1/2-inch-thick pieces; set aside.Melt the butter in a large roasting pan over medium-high heat. Add the onion and celery and simmer for 5 minutes or until tender. Add the flour; stir until the mixture is smooth. Cook, stirring constantly, for 1 minute. Gradually whisk in the chicken stock. Cook over medium heat, stirring constantly, until thickened and bubbles form. Add 1/2 teaspoon of salt.Add the potatoes, reduce the heat, and simmer for 20 minutes or until the potatoes are tender. Add the corn and baking powder in half. Cook for 6 minutes or until warmed through. Add the cooked salmon, stirring gently. Spoon into separate plates; top with crumbled bacon.