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–+ servings
Potato Corn Chowder

Potato Corn Chowder

Yield: 4 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!
3.3 stars (3 ratings)

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large leek, 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 ½ teaspoons Emeril’s Essence Creole Seasoning
  • ¾ teaspoon thyme
  • ¾ teaspoon salt
  • Chopped fresh chives, for garnish

For Emeril’s Essence Creole Seasoning

  • 2 ½ tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons salt
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon black 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.
  • Serve immediately, garnished with chives.