In a dutch oven melt butter over medium heat
Add leeks and saute until tender.Add corn, bay leaf and garlic and continue to cook for another 3-4 minutes.Pour chicken stock over the corn and season with salt, pepper and cayenne
Allow to simmer for 20 minutes.Pour the soup into a blender or food processor and blend until completely smooth
Return the soup to the pot and add the heavy cream
Continually stir over low heat until cream is fully incorporated
Adjust seasoning as needed, garnish with micro-greens, avocado, cilantro, jalapeño or tomatoes and serve.
