Cook bacon over medium heat in a 4-quart heavy saucepan for 5 to 6 minutes until crisp. Use a slotted spoon to transfer bacon to paper towels to drain; reserve drippings in saucepan.

Melt butter in saucepan. Add leek, celery, and garlic. Cook over medium heat for 3 to 4 minutes or until softened, stirring occasionally. Transfer to bowl.

Add broth to same saucepan; bring to simmer. Add salmon; cover and simmer for 6 to 8 minutes or until salmon flakes easily with a fork (145°). Transfer salmon to a cutting board; reserve broth in saucepan.

Add potatoes, salt, and ¼ tsp. pepper to broth. Simmer, covered, for 6 to 8 minutes or just until potatoes are tender.

Place 1 cup corn, ½ cup half-and-half, corn starch, and smoked paprika in a blender. Cover and blend until smooth.

Stir corn mixture into soup. Stir in remaining 1½ cups corn, remaining 1 cup half-and-half, and leek mixture. Cook for 2 minutes or until slightly thickened. Flake salmon; add to soup; heat just until warm.

Ladle chowder into bowls. Garnish with bacon, green onions, and additional pepper, if desired. Serve with biscuits.