Potato Corn Chowder

By JoyT

Ingredients

• For Emeril's Essence Creole Seasoning:
• 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 1/2 teaspoons Emeril's Essence Creole Seasoning
• 3/4 teaspoon thyme
• 3/4 teaspoon salt
• Chopped fresh chives, for garnish
• 2 1/2 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

Details

Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from damndelicious.net

Preparation

Step 1

From pastas to fried rice, I’ve been making just enough to feed us for dinner and have leftovers for lunch the next day. But with the weather cooling down, I wanted to make something really warm and comforting, like this chowder here.

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, Emeril's Essence, thyme and salt.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 20-30 minutes.