How to make it

1. In a pot, melt the butter over medium heat. Add the bacon and cook until the bacon begins to crisp, about 8 minutes. Remove bacon from the pan and set it aside on a plate lined with paper towels to drain.
2. Add celery, onions, jalapeños, scallions and garlic and cook until softened, about 8 minutes. Add the Lee Kum Kee Panda Brand Oyster Flavored Sauce, chicken stock, potatoes, 1 teaspoon of salt, pepper and cooked bacon. Bring it to a simmer and cook for about 15 minutes until the potatoes are tender.
3. 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.
4. Turn the heat down to a simmer, and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup. Season it with the remaining ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.
5. Top with fresh chives or extra scallions and freshly ground black pepper. Enjoy!