Corn Chowder

Heat a large pot over medium heat. Add the bacon and cook until it’s just starting to crisp (about five minutes). Drain off half of the bacon fat (and discard it or use it for another use). Add the leek into the pot with the rest of the drippings and cook two minutes. Add the wine and cook five minutes longer.

Add the remaining ingredients to the pot, bring just to a boil, then reduce heat to a simmer. Cover the pot and let things simmer for 45 minutes, or until the potatoes are tender.

Adjust the seasoning as desired.

Serve with some crusty garlic bread and enjoy!