1 medium leek, white part only, thinly sliced

2 tbsp (28 g) butter

1 tsp ground turmeric

1 lb (454 g) new potatoes, halved or quartered

1/2 cup (125 ml) white wine

5 cups (1.25 litres) chicken broth

1 tbsp (15 ml) honey

1 cup (140 g) fresh or frozen and thawed corn kernels

Salt and pepper

In a pot over medium heat, soften the leek in the butter. Add the turmeric and cook for 1 minute. Add the potatoes and white wine. Cook for 2 minutes. Add the broth and honey and bring to a boil.

Cover and simmer over low heat for about 25 minutes or until the potatoes are tender. Add the corn and cook for 2 minutes or until heated through. Season with salt and pepper.

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