Creamy Fish Chowder With Bacon, Corn and Spinach
Prep Time:
Cook Time:
  • 1 small (3 ounces) leek, split lengthwise, rinsed
  • 2 thick slices bacon, diced (about 2 ounces)
  • 2 tablespoon olive oil
  • 2 medium (6 ounces total) yellow-skin potatoes, diced
  • 1 small white onion, diced
  • 1 large carrot, peeled, diced
  • 1 small serrano pepper, halved, seeded, minced
  • 1 quart (32 ounces) seafood stock or chicken broth
  • 1 cup water
  • 1 cup frozen corn kernels
  • 1 cup heavy (whipping) cream
  • salt, freshly ground pepper
  • 12 ounce salmon fillet, skinned, cut into ¾-inch pieces
  • 1 pound bay scallops, rinsed
  • 1 small bunch fresh spinach, stems trimmed, well rinsed, roughly chopped, about 2 to 3 loosely packed cups
  • chopped fresh chives
  • hot red-pepper sauce
  1. Remove most of the dark green section of the leek and save for other use. Dice the white and light green portion.
  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.
  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.)
  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.
  5. Stir in small bunch spinach. Simmer until salmon almost flakes, about 2 more minutes. Taste and adjust salt and pepper.
  6. Garnish with fresh chives. Serve right away with warm bread or oyster crackers. Pass the hot sauce.