This is a modified version of the Cheesy Potato and Bell Pepper Chowder receipe substituting locally grown leeks for onion and adding a texture component via BBQ roasted corn.
1/3CupLeeks (finely sliced into half moons)
~1/3CupRed Pablano Pepper (finely diced , red are very ripe)
2clovesGarlic (minced)
1TblFlour (for thickening)
1/2CupBeer (India Pale Ale)
1 1/2CupsChicken Broth/Stock
1wholeRusset Potato (peeled and finely diced)
1/8tspLong Pepper (ground-- can substitute black pepper)
1/3CupRoasted Corn (recommend the Big Green Egg)
3fl ozMilk
1fl ozSour Cream
1/3CupHavardi Cheese (shredded)
1/3CupMexican Blend (shredded)
1TblChives (chopped for garnish)
1: Saute the leeks and peppers in the butter until soft on medium-high heat.
2: Reduce heat to medium and add the garlic. Saute another minute or so.
3: Add the flour and cook on medium for 3-5 minutes.
4: Add the beer and chicken stock and increase heat to medium-high and bring to gentle boil.
5: Add the finely diced potatos, half the chives and the long pepper. Reduce heat to maintain gentle boil and cook 15-20 minutes until potatos are tender (stirring frequently to avoid sticking).
6: Optional: Use stick blender to puree 1/3 Cup of soup and add back for a thicker/creamier result.
7: Add milk, sour cream and both cheeses and stir semi-continuously for 3-5 minutes until melted.
8: Serve hot in bowls and garnish with remaining chives.
There are a number of good potato and bell pepper soup recipes on the web, but this one https://www.geniuskitchen.com/recipe/cheesy-potato-bell-pepper-chowder-187047 inspired us the most.