SALMON CHOWDER
Steps:
- 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.
- 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.
- 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.
- 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.
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