- 1/2 pound red potatoes, scrubbed
- 4 slices thick cut bacon, roughly chopped
- 1 tablespoon olive oil
- 1 cup chopped scallions
- 1 cup frozen corn
- 3 cloves garlic, minced
- 1 teaspoon finely chopped fresh thyme
- 1 bay leaf
- 3 cups milk
- 2/3 cup heavy cream
- 1 to 1 1/2 pounds salmon fillet, skin removed 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 (optional)
- Oyster crackers, for serving (optional)
- Cut potatoes into 1/2-inch cubes, then put into a medium saucepan. Add enough water to cover the potatoes by 1 inch. Add a pinch of salt. Bring water to a boil and cook potatoes until just tender, 8 to 10 minutes. Drain in a colander and set aside.
- Cook bacon in a large heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
- Pour off all the bacon fat from pot but do not wipe out the pan. Add olive oil to the pan and heat over medium high heat. Add scallions, corn, garlic, and thyme, stirring occasionally, until scallions are tender, about 5 minutes. Add milk, cream, and bay leaf. Bring mixture just to a boil. Reduce heat so that soup is at a low simmer. Then add potatoes, salmon, half of the reserved bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through, 5 to 8 minutes. Discard bay leaf. Stir in lemon juice and adjust salt and pepper to taste. Serve chowder with remaining reserved bacon and oyster crackers breaking up any large pieces of salmon with a fork, if desired.
Recipe from Gourmet Magazine, June 2007.