1 ¼ lb. small potatoes, scrubbed                                    
1 lb. carrots, scrubbed, trimmed and halved lengthwise                
3 ears fresh corn, shucked                                                                     
1 cup vegetable broth                                                               
5 cups whole milk
4 medium leeks
2 Tbs. local butter
6 oz. local Canadian-type bacon  (optional)
1/3 cup flour (whole wheat pastry would probably be best)

Heat oven to 425 degrees.  Arrange, potatoes, carrots and corn on two rimmed baking sheets.  Coat vegetables generously on all sides with oil.  Roast 20 to 30 minutes until tender.  Let cool while preparing leeks. Cut roots from leeks.  Pull off 1 or 2 tough outer green and while leaves.  Cut off tough top green portion.  Cut leeks in half lengthwise and swish in a large bowl of water, changing water as needed until all dirt is removed. Cut crosswise into thin slices.  When roast vegetables are cool enough to handle, cut potatoes in ¾ inch pieces, carrots crosswise in ½ inch slices and cut corn from cobs.  Melt butter in a 4-to 5 quart pot.  (If using regular local bacon- you might want to cook them first without butter) Add leeks and stir over medium-high heat 4 to 5 minutes until wilted.  Stir in Canadian bacon if using. Whisk broth with flour until smooth.  Stir into leeks.  Cook, stirring, 1 to 2 minutes until thickened.  Add milk; cook 2 minutes or until chowder is thickened and hot.