This dish has a little cream and bacon giving it a very decadent texture and taste but it’s surprisingly light and is lovely to serve anytime of the year. My son John puts this high on his list when he comes home for a visit. This serves 4 healthy servings or 6 smaller servings with some warm crunchy bread.
1/2 pound of red potatoes
1/2 pound of bacon cut crosswise into 1/4 inch wide strips
2 cups chopped scallions about 2 bunches
1 cup of fresh our frozen corn
1 tablespoon chopped garlic about 3 cloves
1 teaspoon finely chopped fresh thyme
1 bay leaf
1/8 teaspoon dried hot red pepper flakes
3 cups of whole milk
2/3 cup heavy cream
1 ( 1 1/2 pd) salmon pieces skin off and cut into 1 inch pieces (preferably wild)
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh lemon juice
Cut potatoes into 1/2 inch cubes and cook in salted boiling water until just tender about 8-10 minutes. Derain and set aside
Cook the bacon in a 5 quart heavy pot stirring occasionally until crispy, about 8 minutes. Transfer to paper towels to drain. Pour off all but 2 tablespoons of fat from pot, then cook your scallions, corn, garlic, thyme, bay leaf, and red pepper flakes in fat over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring to a boil. Reduce heat to low and 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, 5-8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf.
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