Curry Corn Chowder

A creamy vegetarian corn chowder with just a hint of heat

1 TBSP unsalted butter
1 medium carrot, peeled and diced
1 rib celery, diced
1 leek, sliced and chopped (white and pale green parts only)
2 medium (12 ounces) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
1/2 tsp freshly grated ginger
2 cloves garlic, minced
1 TBSP curry powder
1/2 tsp salt
1/4 tsp pepper
4 cups vegetable broth
12 ounces frozen corn
1/2 cup heavy cream

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