Active Time

　　30 min

　　Total Time

　　45 min

　　Bacon and a little cream give this chowder lashings of decadence — but, because there are no thickeners, it's surprisingly light.

　　

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 scallions (from 2 bunches)

　　1 cup fresh or frozen corn

　　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 hot 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

　　Garnish: chopped fresh chives

　　

Step 1

Cut potatoes into 1/2-inch cubes, then cook in a 1- to 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 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. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, 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 lemon juice and salt and pepper to taste. Discard bay leaf before serving.