In a Dutch oven or a large soup pot over medium heat, add olive oil and heat. Add shallots and leeks; sautfor 5 minutes, stirring often. Add garlic, thyme, salt and pepper, water, and chicken stock; bring to a simmer.
Add potatoes and cook approximately 15 minutes or until cooked through. Stir in grilled corn kernels and tomatoes; let simmer until heated through.
Remove from heat and stir in the vinegar. Place in serving bowls and garnish with sour cream and herbs of your choice.
September Corn and Potato Chowder Recipe: https://whatscookingamerica.net/karencalanchini/septcornpotatochowder.htm