Step 1

Step 1: Remove most of the dark green section of the leek and save for other use. Dice the white and light green portion.

Step 2

Step 2: Put leek, 2 slices diced bacon, 2 tablespoons olive oil, 2 diced potatoes, diced onion, diced carrot and minced serrano into a large saucepan. Cook, stirring occasionally, over medium-low heat until softened, about 10 minutes. Do not brown.

Step 3

Step 3: Stir in 1 quart seafood stock and 1 cup water. Heat to a boil; reduce heat to low. Simmer, uncovered, stirring often, 20 minutes. (Base can be made several days in advance; refrigerate covered and reheat before continuing to step 4.)

Step 4

Step 4: Stir in 1 cup corn and 1 cup cream. Simmer over low heat, 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in 12 ounces salmon and 1 pound bay scallops. Simmer, 2 minutes.

Step 5

Step 5: Stir in small bunch spinach. Simmer until salmon almost flakes, about 2 more minutes. Taste and adjust salt and pepper.

Step 6

Step 6: Garnish with fresh chives. Serve right away with warm bread or oyster crackers. Pass the hot sauce.