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1
Husk the corn and remove all the silk; trim the bottom end of the cob so it is even and cut close to the cob.
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2
To remove the kernels from the cobs, stand an ear of corn upright on a work surface, and with a sharp knife, cut downward along the cob; reserve the kernels, discard the cob.
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3
Heat a nonstick skillet over medium heat; add in the corn and saute until the kernels are lightly browned and toasted, about 3 minutes.
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4
Stir in the salt, then remove the pan from the heat.
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5
Cook the bacon in a heavy soup pot until crisp, about 5 minutes; using a slotted spoon, transfer the bacon to paper towels to drain.
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6
Pour off all but 2 tablespoons of the fat from the pan.
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7
Add in the onion and saute over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes.
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8
Add in the potatoes, clam juice, and thyme; bring to a boil.
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9
Decrease heat to low; cover, and simmer until the potatoes are tender, 10-12 minutes.
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10
Add in the corn, bacon, half-and-half, and salmon; cook just below a simmer until the salmon is cooked through, about 5 minutes (the half-and-half will curdle if the soup comes to a boil).
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11
Add in the parsley and season to taste with pepper; serve immediately.
