Butternut Squash and Cauliflower Chowder

Ingredients

• 2 tbsp Butter, unsalted
• 1 medium leek(s) Leek
• 1 3/4 lb Butternut squash
• 1 small head Cauliflower
• 2 tbsp All-purpose white flour
• 2 1/2 cup Vegetable stock/broth, low sodium
• 1 1/2 cup Partly skimmed milk, 1% M.F.
• 1 leaf Bay leaf
• 2 sprig Thyme, fresh
• 2/3 cup Frozen yellow corn kernels
• 2 tbsp Lemon peel (zest)