Corn, Potato & Leek Chowder

This is my version of Chowder... compiled by what I have at home... It turned out really great. Make sure to wash the leeks before you slice and after - sometimes the dirt is hidden in all the green leaves. When it comes to the potato flakes add as much or as little as you like for thickness (add in 1/2 cup incriments). When you reheat it tends to thicken up a bit. You can also add cheese at the end when you add the cream and it will thicken it a bit also. Hope everyone enjoys :)

1 large or 2 small leeks washed and sliced (using the whole leek)
3 ears of corn husked and washed and sliced off the cob
olive oil
S&P (to taste)
Crushed Red Pepper (to taste)
8-10 medium Yukon Gold (Butter) Potatoes
4 cups of stock (I use homemade but whatever you have will work)
2 cups of heavy cream
1/2 -1 cup of dried potato flakes

In a large stock pot add: olive oil, leeks, corn, S&P and crushed red pepper. Saute on medium low for about 4-8 minutes - until the leeks start getting soft. Add potatoes and stock. Bring to a boil and then turn down to medium and cook for 20-25 minutes or until potatoes are tender. Then add the heavy cream and the potato flakes. Bring to a simmer and stir.

Serve with chopped chives and cheese on top :)