Healthy Corn Chowder

1. Cut the kernels off of 5 of the ears of corn (put one ear off to the side).
2. In a large pot over medium heat, sauté the leeks, corn kernels, potato and garlic in butter for ~5 minutes.
3. Add the chicken broth, bay leaf, salt and cayenne; bring to a boil and then cover and simmer for 20 minutes or until all veggies are soft and cooked through - turn the heat off and let soup cool down slightly.
4. Place the soup in a blender and blend until smooth.
5. Brown the remaining ear of corn in a pan (cover the pan so the corn steams); pour the soup into bowls and top with tomatoes, basil, sour cream and corn kernels.