Cube potatoes into bite size pieces, cover in cold water and cook in a medium sauce pot of boiling salted water for about 10 minutes or until fork-tender; drain and set aside.
Preheat your oven to 450 degrees F.
Line a jellyroll pan (or cookie sheet with sides) with foil for easy cleanup.
In a medium bowl, toss together olive or canola oil with frozen corn. Sprinkle with a little salt and pepper, toss to combine.
Spread corn mixture evenly onto foil-lined cookie sheet. Place on the center rack in the oven and roast at 450 degrees for about 10 minutes. Stir, spread evenly and roast for 10 minutes more. Sometimes, if the corn hasn’t gotten enough color, I turn on the broiler and broil for a few minutes (watching closely) or until some of the edges are blackened. Set aside for later.
In a separate small saute pan, fry bacon over medium heat until crisp. Transfer bacon pieces with a slotted spoon to a paper towel-lined dish.
Reserve 2 tablespoons of bacon drippings, discard the rest or save to a “bacon grease jar” in the refrigerator like I do.
In a large stock pot, add 2 tablespoons of the reserved bacon drippings and saute green onions over medium heat until tender. Stir in the garlic and red pepper flakes and saute, stirring constantly for about a minute, do not brown the garlic.
Stir in tomato paste and continue to saute, stirring constantly until the tomato paste is a deep rust color.
Deglaze the pan with 1 split of dry white wine, stirring constantly to scrape up the “fond” or the browned food bits on the bottom of the pan. Cook for an additional 2 minutes, stirring occasionally.
Add milk and cream and bring just to a boil. Immediately reduce heat to medium-low, then add potatoes, corn, 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.
Serve piping hot with warmed French baguette or garlic bread.