Corn Chowder with Fresh Leeks

A delightful Spring Soup for Chilly Nights

1 Pound Bag Frozen Corn Kernels
3 Oz Bacon, Slices Chopped
1 Tablespoon Unsalted Butter
1 Large Yellow Onion
1 Medium Leek, Cleaned and Chopped
2 Medium Garlic Cloves, Minced or Pressed
3 Tablespoons All-Purpose Flour
3 Cups Low-Sodium Chicken Broth
1 Idaho Potato, Peeled and Diced
1 Medium Bay Leaf
¼ Teaspoon Thyme Leaves
2 Cups Whole Milk
1 Cup Heavy Cream
Salt and Pepper to Taste
Seasoned Croutons

Sauté the Bacon in a Dutch Oven over Medium-High heat until crisp. Remove bacon and drain off fat. Turn heat down to Low, stir in the butter and onion, cover the pot and sweat the onions for 8 minutes. Add leeks and sauté for another 4 minutes. Add the garlic and sauté another minute. Stir in the flour and cook, stirring constantly about 2 minutes. Whisking constantly, gradually add the broth. Add the potatoes, bay leaf, thyme, milk and corn; bring to a boil. Reduce the heat to Medium-Low and simmer until the potatoes are almost tender, 8 to 10 minutes. Discard Bay Leaf, stir in cream, top with croutons and serve.

Enjoy with a glass of Convergence Vineyards Sauvignon Blanc
Recipe courtesy of Jamie Concannon of Convergence Vineyards