from Bon Appetit, 2007
Servings : 6

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)
2             stalks  celery — chopped
1                cup  fresh or frozen corn
3             cloves  garlic, minced
1           teaspoon  finely chopped fresh thyme
1                     bay leaf
1/8      teaspoon  dried hot red-pepper flakes
3               cups  whole milk
2/3           cup  heavy cream
1              piece  salmon fillet (preferably wild) — (1 1/2-pound) skin discarded and fish cut into 1-inch pieces
1/2      teaspoon  salt
1/4      teaspoon  black pepper
2          teaspoons  fresh lemon juice

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 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.

Serve with extra scallions chopped and a lemon wedge.

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Per Serving (excluding unknown items): 201 Calories; 14g Fat (61.1% calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 262mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat.

Fish Soup