Potato Corn Chowder

• 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