Potato Corn Chowder - Maggie Baird

Ingredients

• 2 ½ lbs. Yukon gold potatoes
• 2 medium/large leeks sliced (rinsed well)
• 1 tbsp olive oil
• ¾ tsp dried tarragon
• ¾ tsp dried thyme (to make more savory, herbes de provence)
• 5 cups vegetable broth (can use vegetable bouillon dissolved in water or premade vegetable stock)
• Pinch of red pepper flakes
• 1 ½ cups cooked or 1 can (15 oz.) cannellini beans (drained and rinsed)
• Salt and pepper, to taste
• 1 can of corn (including liquid)**
• **If using frozen corn, add another 1⁄2 cup of liquid.
• **If using fresh corn, cut the corn off the cob, but add the cob into the pot to cook (for flavor). Remove the cob before serving.