Forty-five minutes is all the time you’ll need to make this hearty, creamy chowder with bacon, salmon, and corn. A family-pleasing favorite for a winter night, the recipe also holds up to health-conscious variations. Sub in turkey bacon and low-fat milk, or swap in yams for the red potatoes for an extra dose of beta-carotene.

　　

Ingredients

makes 6 servings

　　1/2 pound red potatoes

　　1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips

　　2 cups chopped green onions (from 2 bunches)

　　1 cup fresh or frozen corn kernels

　　1 tablespoon finely chopped garlic (3 cloves)

　　1 teaspoon finely chopped fresh thyme

　　1 Turkish or 1/2 California bay leaf

　　1/8 teaspoon dried red pepper flakes

　　3 cups whole milk

　　2/3 cup heavy cream

　　1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　2 teaspoons fresh lemon juice

　　Chopped fresh chives, for garnish

　　

Step 1

Cut the potatoes into 1/2-inch cubes, then cook in a 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.

　　

Step 2

Cook the bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain.

　　

Step 3

Pour off all but 2 tablespoons 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 onions are tender, about 5 minutes.

　　

Step 4

Add the milk and cream and bring just to a 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. Stir in the lemon juice and salt and pepper to taste. Discard the bay leaf and sprinkle with chives before serving.

　　The Epicurious Cookbook