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.
* May use a small onion, if you prefer.
** Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.
*** Learn How To Grill Corn On The Cob.
September Corn and Potato Chowder Recipe: https://whatscookingamerica.net/karencalanchini/septcornpotatochowder.htm