Cook the bacon: In a medium pot over medium heat, add 3 oz chopped bacon and cook for 2 minutes to lightly crispen the bacon and render the fat.

Sauté the spices and vegetables: Add 2 oz jalapeño pepper and 1 tbsp minced garlic to the bacon; stir a couple of times. Continue to add 4 oz diced white onions, 4 oz cubed celery, and 1 tbsp unsalted butter. Stir and sauté for 2 more minutes.

Add potatoes and sweet corn: To the pot, add 10 oz cubed potatoes and 2 oz sweet corn. Stir to combine everything.

Add seasoning and thickener: Add 1/2 tsp black pepper, 1 tbsp all-purpose flour, and 1/4 tsp salt to the pot. Stir to coat the flour evenly.

Add salmon and dairy: Add 14 oz boneless skinless salmon to the pot and stir around. Continue to add 1 1/2 cup unsalted chicken broth, 1 cup whole milk, and 4 tbsp heavy cream. Give everything a stir. Bring the pot to a boil. Once it starts boiling, reduce the heat to low and simmer for 25 minutes.

Toast the bread: While you wait for the chowder to cook, preheat the air fryer to 350°F for 5 minutes. Then add 4 oz sliced baguette to the basket of the air fryer and toast for 3 minutes. Remove from the air fryer and set aside. (If you don’t have an air fryer, you can alternatively use a toaster or oven.)

Garnish and serve: Transfer the chowder into 4 serving bowls. Sprinkle with chopped scallions and serve immediately with the toasted bread.