Corn Chowder with Heirloom Potatoes & Leeks

Remove the kernels from the Corn (2 ears)

Dice the Leek (1/2) .

Dice the Onion (1/2) .

Dice the Mixed Heirloom Potatoes (3 cups) .

In a large pot over low-to-medium heat, cook the Bacon (2 pieces) until crisp. Pour off bacon fat, leaving only 1 tablespoon in the pot.

Add in Butter (3 Tbsp) , 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 cups) , turn heat up and cover, boiling for about 10 minutes or until the potatoes are soft enough to crush.

Turn off the heat and add Heavy Cream (1 cup) . Stir well. Season with Fresh Herbs (1 handful) , Fresh Thyme (to taste) , Salt (to taste) , 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.