OK
@Whiskey and the rest of you miscreants..
Tater n leek chowder.
6-8 taters of your choice peeled and diced.
2-4 decent sized leeks clean and diced.
2-4 cloves of garlic minced.
1/2 sweet onion diced.
Beef stock.
2-4 slices of bacon cooked.
1 can of corn or frozen corn.
OK in the crock pot put whatever spices you desire goes the beef stock and taters. cover it and let it alone for 2 hours. I did bay leaf, rosemary, thyme and some fennel seeds.
In the mean time sautee some onion garlic and leeks until the leek soften. remove from heat and let it sit until you are ready to add them to the tatters. Also good time to cook the bacon and drain it off.
in 2 hours when the taters soften add the leeks and bacon to the crock pot.
Not leave it alone for another hour to hour and a half.
Now this is where the magic is going to happen. strain out about half to three quarters of the taters and leeks and blend them down.. it allows chucks of taters and stuff without losing the thick chowder aspect.
Add a table spoon of flour and 1 of corn starch to the blended taters and mix back in.
Leave it for 45-60 minutes stirring a bit.
In blender or processor 1/2 cup whipping cream and 1 cup greek yogurt and blend smooth... add back into the pot and stir. Add in drained or ffrozen corn and stir again and leave it for another 45 minutes.
This stuff gets better with a day or three of sitting if it will make it that far.