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3.3 from 9 votes

Potato Corn Chowder

A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Course: Soup
Cuisine: Vegetarian

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

    Cup of Yum
  1. To make Emeril’s Essence, combine paprika, garlic powder, salt, onion powder, cayenne pepper, oregano, thyme and pepper; set aside.
  2. 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.
  3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20-30 minutes.
  4. Serve immediately, garnished with chives.