Potato-Corn Chowder

3 fresh ears of corn

2 big leeks

3-4 medium-large potatoes

1 med. onion

2 stalks celery

2 carrots

2T bacon grease

2c water

powdered chicken soup base

2T flour – corn, wheat or gluten-free

fresh ground black pepper

a pinch of cayenne pepper

2-3c whole milk or cream

Husk and boil corn 8-10 minutes. Cut off cob into a big non-stick kettle or soup pot. Add sliced leeks, diced potatoes, onion, celery and carrots. Simmer and stir in bacon grease until translucent or a little browned – for about 20 minutes. Add remaining ingredients, stir and simmer another 5-10 minutes. Serve with crusty, buttered bread. . .Lin