A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!
3.3 stars (3 ratings)
Ingredients
2tablespoonsunsalted butter
1large leek, thinly sliced
1large red bell pepper, diced
2cupsmilk
3tablespoonsall-purpose flour
3cupsvegetable broth
2cupsroasted corn kernels
2poundsred potatoes, cubed
1 ½teaspoonsEmeril’s Essence Creole Seasoning
¾teaspoonthyme
¾teaspoonsalt
Chopped fresh chives, for garnish
For Emeril’s Essence Creole Seasoning
2 ½tablespoonspaprika
2tablespoonsgarlic powder
2tablespoonssalt
1tablespoononion powder
1tablespooncayenne pepper
1tablespoonoregano
1tablespoonthyme
1tablespoonblack pepper
Instructions
To make Emeril’s Essence, combine paprika, garlic powder, salt, onion powder, cayenne pepper, oregano, thyme and pepper; set aside.
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, 1 1/2 teaspoons Emeril’s Essence, thyme and salt.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 20-30 minutes.