1 - bunch leeks, cleaned well and diced
3/4 - pound Pancetta, diced
5 - small red bliss potatoes, diced
5-1/4 - cups clam broth or fish fumet
2 - cups corn
1 - 2 - Tablespoons fresh tarragon
6 - Tablespoons butter
4 - Tablespoons flour
1 - pint cream
1 - pound sea scallops

• In a skillet on medium high heat, sauté leeks until golden and soft. 
• Add to 3 quart or larger slow cooker.
  
• Sauté Pancetta, on medium heat and add to slow cooker. 
• Add potatoes, broth, corn and half of the tarragon.
  
• Cover and cook on HIGH for 2 hours or LOW for 4 hours.
  
• In a large saucepan, add 4 tablespoons butter and 4 tablespoons flour and stir constantly for 5 minutes on medium heat to create a roux to thicken the soup. 
• Add 2 large ladles of broth from the slow cooker. Stir to incorporate. 
• Turn heat to medium-high to high on stovetop and add rest of broth to sauce pan. 
• Boil gently for 5 minutes. 
• Turn stove to low and stir in cream.
  
• Just before serving, sauté scallops in 2 tablespoons butter. 
  Add to chowder and garnish with fresh cracked pepper and tarragon.