Potato Corn Chowder
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
3.3 out of 5 stars
(3)
Ingredients
4 servings
- 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
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Preparation
Step 1
To make Emeril’s Essence, combine paprika, garlic powder, salt, onion powder, cayenne pepper, oregano, thyme and pepper; set aside.
Step 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.
Step 3
Bring to a boil; reduce heat and simmer until potatoes are tender, about 20-30 minutes.
Step 4
Serve immediately, garnished with chives.
Step 5
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Chef's notes
Disclosure:
This post is sponsored by Klondike Brands® Potatoes. All opinions expressed are my own.
