Potato Corn Chowder
User Reviews
3.3
9 reviews
Average
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Soup
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Cuisine
Vegetarian
Potato Corn Chowder
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A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!
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Ingredients
- 2 tablespoons butter unsalted
- 1 leek thinly sliced, large
- 1 red bell pepper diced, large
- 2 cups milk
- 3 tablespoons all-purpose flour
- 3 cups vegetable broth
- 2 cups corn kernels roasted
- 2 pounds potato cubed, red
- 1 ½ teaspoons creole seasoning Emeril’s Essence brand
- ¾ teaspoon thyme
- ¾ teaspoon salt
- chives for garnish, chopped fresh
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.
Genuine Reviews
User Reviews
Overall Rating
3.3
9 reviews
Average
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