Spring Vegetable Chowder

We've had a spate of cold rainy days here in New Jersey and I was craving a chowder of some sort, but not the rib-sticking-Sunday-night-in-December type...choosing the best looking spring vegetables I came up with this take, and the addition of tarragon and lemon peel give it a brightness that also lightens the whole affair.

Ingreds:
1 Leek, white part only
1/2 sweet onion such as Vidalia
1/2 bag of frozen sweet corn, best quality (aka not Richfood brand which falls apart)
1/2 bag of frozen sweet baby peas
2 carrots
1 bunch asparagus
about 10 mini red bliss new potatoes, blanched
1 quart vegetable stock
1/4 cup heavy cream
1 tbs all purpose flour
pinch of tarragon
pinch of rosemary

Saute the chopped leek and onion in 1 tbs butter, 1 tbs olive oil until onion is translucent but not brown, about 15 minutes on med heat.

add chopped carrots, let sautee a few more minutes,

Add all other ingredients save asparagus and simmer until everyone is tender. Add asparagus last so that it simmers until crunch is gone but not wilting or crumbling. Season with kosher salt and fresh black pepper.

Use measuring cup to scoop out some of the broth and whisk in 1 heaping tablespoon of flour. Return roux to pot and stir. When you're ready to serve, stir in about a 1/4 cup of heavy cream, the pinches of tarragon and rosemary and the zest of about half a lemon (but taste about halfway through because too much lemon isn't what you're going for. You want the brightness but not a discernible lemon taste.)

Voila! this serves about 3 as a min course. I couldn't think of a garnish. Parsley? zzzzz.