Chef Abigail's Potato, Leek and Corn Chowder
Yield: 2 quarts

2 Tbsp Bacon Fat
½ ea Yellow Onion, small diced
2 ea Leeks, white part only, quartered and sliced, washed
1 tsp Garlic, minced
1/4 cup All Purpose Flour
1 quart Chicken Broth, no or low sodium
2 ea Idaho Potatoes, washed, peeled, small diced
1 ½ cups Corn off the cob
1 tsp Fresh Thyme, chopped
1 ea Bay Leaf

2 tsp Fresh Parsley, washed and minced
1-2 cups Heavy Cream, to your liking
Salt and Pepper to taste
Bacon Crumbles, to top off and garnish soup

Sweat the onions and leeks in the bacon fat for about 10 minutes over medium-low heat.
Add the garlic and sweat for about 5 more minutes, then turn heat to low
Add the flour and mix well using a whisk, work out any lumps and cook for about 10 minutes over low heat
Slowly add about ½ cup of the chicken broth at a time, into the flour mixture, whisking constantly, until all of the broth is incorporated.
Add the potatoes, corn and fresh herbs and bring to a simmer over medium heat, simmer for about 30 minutes or until the potatoes are tender. Stir occasionally
Add the cream and salt and pepper. Mix well. Pull from heat, remove bay leaf.
Adjust seasonings to your liking and serve with bacon crumbles.
Enjoy!