Directions

1. Melt butter in 2-quart saucepan on Medium (275°F).
2. Add leeks and sauté for about 1 minute.
3. Add garlic and stir for about 1 minute, until fragrant.
4. Add flour and stir until thickened.
5. Slowly whisk in milk.
6. Bring pot to boil on Max/Sear while continually whisking.
7. Once boil is achieved, reduce heat to Medium (275°F) and cook for about 2 minutes, stirring constantly.
8. Whisk in cream cheese, mozzarella and Gouda until fully incorporated and cheese is smooth.
9. Stir in corn.
10. Stir in paprika and season with salt and pepper.
11. Turn PIC down to Medium-Low (175°F) and let sit for 3-5 minutes to allow all ingredients to come together before serving.