Heat oil in a large saucepan over medium heat. Add shallots, season with salt and cook until soft. Add leek, curry, and wine; bring to a simmer. Cook until reduced, about 5 minutes. Add chicken stock and potatoes. Bring to a simmer, cover partially, and cook until potatoes are soft, about 20 minutes. Add corn, coconut milk, and heavy cream; simmer for 10 minutes. Adjust seasoning to taste. Enjoy!
Recipe courtesy of Maison Blanche