Melt butter in large saucepan over medium heat. Cook leeks in butter until softened, stirring occasionally, about 5 to 8 minutes. Meanwhile, peel potato and cut into 1/2 - inch pieces. Add to saucepan with leeks. Stir in broth, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes or until potato is very tender. Puree (1/2 at a time) in food processor or blender. Cool, cover and chill at least 4 hours or overnight. To roast corn, place ears on grill over coals. Grill 10 to 12 minutes or until browned, turning occasionally. (Or, place corn on rack of broiler pan and broil 2 to 3 minutes.) Cool; cut kernels off cobs. Remove potato mixture from refrigerator 30 minutes prior to serving. In large bowl, stir together potato mixture, buttermilk, corn, red bell pepper, basil and salt; mix well. Ladle chowder into soup bowls and sprinkle with chives.

NOTE: 2 cups cooked, frozen or canned corn kernels may be substituted for roasted corn.

Recipe Courtesy of the American Butter Institute (ButterIsBest.com).