Potato Corn Chowder


Recipe by Damn Delicious

  • 2 tablespoons unsalted butter
  • 1 large leek OR Onion, thinly sliced
  • 1 large red bell pepper, diced
  • 2 cups Milk
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable broth
  • 2 cups roasted corn kernels
  • 2 pounds red potatoes, cubed
  • 1 1/2 teaspoons Emeril's Essence Creole Seasoning
  • 3/4 teaspoon thyme
  • 3/4 teaspoon salt
  • Chopped fresh chives, for garnish
Cooking Directions
  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add leeks and bell pepper, and cook, stirring occasionally, until tender, about 5 minutes. Gradually whisk in milk and flour, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in vegetable broth, corn kernels, potatoes, Emeril's Essence, thyme and salt.
  2. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20-30 minutes.
  3. Serve immediately, garnished with chives.