Laxgryta

Ingredients for Salmon Chowder

• 230g red potatoes

• 230g sliced bacon, cut crosswise into 1/4-inch-wide strips

• 325g chopped spring onions (from 2 bunches)

• 150g 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 teaspoons dried hot red-pepper flakes

• 725ml whole milk

• 160ml double cream

• 1 (675g) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces

• 1/2 teskedar salt

• 1/4 teaspoons black pepper

• 2 teaspoons fresh lemon juice

• Garnish: chopped fresh chives

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.

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 spring onions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until spring onions 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.

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