Wake up your taste buds with the smokiness of bacon and the crispiness of corn in this velvety cream soup.

Corn Chowder with Leeks and Bacon

2 leeks, rinsed and chopped, white and light green only
2 cups water
1 pound potatoes, peeled and diced
1 clove garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
6 ears corn, husked
2 1/2 cups milk
1/2 cup half-and-half
3 strips bacon, cooked, drained and crumbled
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
2 tomatoes, seeded and chopped

1. In a large pot combine leeks, water, potatoes, garlic, bay leaf, thyme and whole ears of corn. Heat to boiling, reduce heat and simmer until potatoes are tender.
2. Remove corn from pot, cut off kernels and set aside. Discard corncobs and bay leaf.
3. Puree potato mixture until smooth. Return puree to pot and add corn kernels, milk and half-and-half. Heat slowly; do not boil. Add bacon, pepper and hot pepper sauce.
4. Garnish with 2 spoonfuls of chopped tomatoes.

Makes 8 servings.