Salmon Chowder
Makes: 6 servings Preparation time: about 45
minutes ❚ ½ lb (225 g) red potatoes ❚ ½ lb (225 g) sliced bacon, cut crosswise into ¼-inch (1-cm) wide strips ❚ 2 cups (500 mL) chopped green onions (from 2 bunches) ❚ 1 cup (250 mL) fresh or frozen corn kernels ❚ 1 tbsp (15 mL) finely chopped garlic (3 cloves) ❚ 1 tsp (5 mL) chopped fresh thyme ❚ 1 Turkish or ½ California bay leaf ❚ 1⁄8 tsp (.5 mL) dried red pepper flakes ❚ 3 cups (750 mL) whole milk ❚ 2⁄3 cup (150 mL) heavy cream ❚ One (1½ lb/680 g) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch (2.5-cm) pieces ½ tsp (2 mL) salt ❚ ¼ tsp (1 mL) pepper ❚ 2 tsp (10 mL) fresh lemon juice ❚ Chopped fresh chives, for garnish 1. Cut the potatoes into ½-inch (2cm) cubes, then cook in a small, heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
2. Cook the bacon in a large heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain.
3. Pour off all but 2 tbsp (25 mL) of fat from the pot, then cook the onions, corn, garlic, thyme, bay leaf, and red pepper flakes over moderately low heat, stirring occasionally, until the onions are tender, about 5 minutes.
4. Add the milk and cream and bring just to a boil (but don’t let it boil). Reduce the heat to moderately low, then add the potatoes, the salmon, bacon, salt and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Remove from heat; stir in the lemon juice and salt and pepper to taste. Discard the bay leaf and sprinkle with chives before serving.