Summary

Corn Chowder with Potatoes, Poblanos, and Smoked Gouda might be just the soup you are searching for. This recipe serves 6 and costs $1.62 per serving. Watching your figure? This gluten free and vegetarian recipe has 271 calories, 9g of protein, and 14g of fat per serving. 22 people have tried and liked this recipe. A mixture of half-and-half, water, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. Try Smoked Chicken Enchiladas w/ corn & roasted poblanos, Smoked Gouda & Bacon Potatoes, and Smoked Gouda Mashed Potatoes for similar recipes.

Instructions

1. In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.
2. Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf, thyme, and water. Cover and cook on LOW for about 4 hours, or until the potatoes are tender.
3. Mash some of the potatoes against the inside of the cooker or use a handheld immersion blender to puree a small amount of potato and thicken the soup slightly.
4. Add the corn, chiles, half-and-half, and cup of the cheddar. Add the salt to taste and continue cooking for 20 to 30 minutes, or just until all the ingredients are hot.
5. Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.

Ingredients

• 1 bay leaf
• 2 Chopped chives, for garnishing
• 3 fresh or frozen corn
• 4 fresh thyme
• 5 grated smoked cheddar or Gouda cheese
• 6 half-and-half
• 7 onion, chopped
• 8 poblano chiles, roasted, peeled, and diced, or 1 diced roasted chiles
• 9 potatoes, sliced
• 10 salt
• 11 unsalted butter
• 12 water

Directions

• 1 In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.
• 3 Add the corn, chiles, half-and-half, and cup of the cheddar.
• 4 Add the salt to taste and continue cooking for 20 to 30 minutes, or just until all the ingredients are hot.Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.