MAKE IT
Step 1
Place bacon and oil in stockpot. Cook over medium heat, stirring frequently, for 2 to 4 minutes or until bacon is crisp. Add leeks and wine; cook, stirring occasionally, for 4 to 6 minutes or until leeks are tender.
Step 2
Add potatoes, evaporated milk, 2 cups water, bouillon and pepper; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 15 to 18 minutes or until potatoes are tender.
Step 3
Mix 1 tablespoon water and flour in small bowl. Add corn and flour mixture to stockpot; cook, stirring occasionally, for about 10 minutes.
Step 4
Place about 3 cups soup in blender; cover. Carefully blend until smooth. Return blended soup to stockpot; stir.