3 cups corn, fresh or frozen, divided
2 cups kefir or yogurt milk
1 tablespoon arrowroot powder
1 teaspoon maple syrup
1/2 teaspoon sea salt
1/4 teaspoon freshly ground {pepper}
1 tablespoon olive oil
1 cup chopped leek

If using fresh corn, cut kernels from ears of corn, about 3 cups. Place 1 1/2 cups kernels, kefir or yogurt milk, arrowroot, maple syrup, salt and pepper in a food processor. Process until smooth, and heat over medium heat in a large skillet. Add olive oil and sautéed leeks, cook for 2 minutes, stirring constantly. Add puréed corn mixture and remaining 1 1/2 cups corn kernels to pan. Bring to a boil, reduce heat, and simmer for 3 minutes or until slightly thick.