Place potatoes in an appropriate size heavy saucepan, cover with water. Add a little salt; bring to a boil and cook until potatoes are tender (about 7 minutes).

Remove from heat and drain; set aside.

While the potatoes are cooking, fry the bacon in a large heavy pot over medium-high heat until crisp. [NOTE: You can dice the bacon before frying or you can crumble once fried.]

Use a slotted spoon to remove the fried bacon from the drippings to paper towels to drain.

Reduce the heat to med-low and add the corn, onions, bell pepper, celery, garlic, red pepper flakes, Cajun seasoning, and thyme to the bacon drippings left in pot. Saute until onions, peppers and celery are tender.

Increase the heat to medium; add milk and cream; bring just to a boiling point.

Add cooked potatoes, diced bacon, salt, black pepper and salmon.

For fresh Salmon: Add to the chowder and cook until the Salmon begins to break up (around 6-8 minutes).

For canned Salmon: Add to the chowder and heat through, cooking for around 5 minutes.

Serve with buttered crusty rolls or crackers on the side.