SUMMER SWEET CORN CHOWDER

This is the best time of year for everything corn so why not fresh, sweet corn chowder which will have you smiling from ear to mouth. I remember when I was young a friend of mine and I went to his grandmother's vacation home without much money. She was growing corn and I think that's about all we ate the entire weekend and it was Non GMO....oh yeah, that hadn't been invented yet.

6 ears of fresh sweet corn, white, yellow or both (if corn is out of season, use frozen sweet corn and I recommend Trader Joes, about 6 cups).
4 russet potatoes peeled and diced
1 leek white part only and sliced thin
Mirepoix consisting of:
1 cup sweet onion diced
1 cup carrot diced
1 cup celery diced

6 cups roasted vegetable stock
2 cups unsweetened almond milk
Smoked sea salt
Cracked black pepper
1/4 teaspoon cayenne pepper (optional)

Heat a large, non-stick stock pot until drops of water dance in the pot. Add the mirepoix and leeks and half of the corn. Sauté until Caramelized. If it begins to stick, add a little stock to get it moving again.  Add the stock and potato. Bring to a rapid boil for about 10 minutes then reduce to a simmer. Cook until the potatoes are soft.  Add the almond milk and cook for 10 more minutes.  Remove from the heat.

Using an immersion blender if you have one (or a regular blender or food processor) blend until creamy. If you're using a blender work in batches and be careful of the hot liquids, especially when removing the lid.  Always a good idea to hold the lid on with a big towel.

Return to the pan if using the blender method and continue heating. Add the remaining corn.  Add salt and pepper to taste. For the salt, I would start with a half teaspoon and add in 1/4 teaspoon increments. If some people don't like cayenne and others do, just sprinkle a little on the soup of those that do once you serve them.