Chop bacon into small pieces. Remove roots and dark green parts of leek. Cut in half lengthwise and rinse out any dirt from between the layers. Thinly slice into half moons. Mince garlic. Thinly chop scallions, separate green from white part. Chop potato into 1/4” cubes. Chop carrots into small pieces. Flake salmon into bite sized chunks.

Place chopped bacon in a large pot over medium heat. Cook until starting to get crispy and fat has rendered out. With a slotted spoon or spatula, remove bacon and set aside.

In same pot cook leeks in bacon fat until softened and starting to brown, about 6-8 minutes .

Stir in garlic, whites from scallions, thyme, chile flakes, bay leaf and black pepper. Let cook until garlic is softened and fragrant, about 1-2 minutes .

Stir in carrots, potato, broth and coconut milk. Bring to a simmer, cook until carrots and potatoes are nearly softened, about 8-10 minutes. Stir in corn. Optional - puree half of soup to get a chunkier thicker chowder.

Stir in salmon, scallion greens and bacon, then season with salt to taste.