Peel and cut potatoes into 1/2" dice. Bring a medium pot with potato chunks covered by 2 cups water to a boil.

Once boiling, cook until fork-tender, 15-20 minutes.

Remove from burner. Do not drain, as reserved water will be used in a later step.

While potatoes boil, continue recipe.

Line a plate with a paper towel.

Place another medium pot over medium heat and add 1 tsp. olive oil. Add bacon to hot pot and stir often until crisp, 30-60 seconds.

Remove from burner. Transfer bacon to towel-lined plate. Reserve pot; no need to wipe clean.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Coarsely crush crackers.

In a mixing bowl, thoroughly combine cornstarch and 1 tsp. water. Set aside.

Pat salmon dry.

Return pot used to crisp bacon to medium heat and 1 tsp. olive oil. Add salmon, skin side up, to hot pot and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Transfer salmon to another mixing bowl. Rest until cool enough to handle, 5-8 minutes.

Reserve pot; no need to wipe clean.

After 5-8 minutes, remove skin. Flake salmon into 1" pieces and set aside.

While salmon cools, continue recipe.

Return pot used to cook salmon to medium heat. Add 1 tsp. olive oil, white portions of green onions, corn, half the bacon (reserve remaining for garnish), mirepoix base, Chesapeake seasoning, cream base, cornstarch mixture, potatoes and cooking water, 1 cup water, and a pinch of pepper to hot pot. Bring to a simmer.

Once simmering, stir occasionally until chowder thickens slightly, 5-6 minutes.

Remove from burner.

Stir flaked salmon into chowder.

Plate dish as pictured on front of card, topping chowder with green portions of green onions, remaining bacon, and crushed crackers. Bon appétit!