Remove the kernels from the Corn (2 ear)
Dice the Leek (1/2).
Dice the Onion (1/2).
Dice the Mixed Heirloom Potato (1 pound).
In a large pot over low-to-medium heat, cook the Bacon (2 piece) until crisp. Pour off bacon fat, leaving only 1 tablespoon in the pot.
Add in Butter (3 tablespoon), leek, onion, and some Salt (to taste). Sauté until onion and leek are translucent, not brown. About 10 minutes.
Then add mixed diced heirloom potatoes, corn, and Chicken Stock (3 cup), turn heat up and cover, boiling for about 10 minutes or until the potatoes are soft enough to crush.
Chop up the cooked bacon for garnish.
Turn off heat and add Heavy Cream (1 cup). Stir well. Season with Fresh Herbs (1 handful), Fresh Thyme (to taste), Salt (to taste) and Ground Black Pepper (to taste), Crushed Red Pepper Flakes (to taste) and a few drizzles of Extra-Virgin Olive Oil (to taste). Top with bacon.
Let chowder sit until room temperature and then serve. Enjoy!