Directions

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.