Corn Chowder with Potatoes, Poblanos, and Smoked Gouda

Name: Corn Chowder with Potatoes, Poblanos, and Smoked Gouda
Total time: 45 min
Yield: 6 servings
Ingredients: 1 bay leaf; Chopped chives, for garnishing; 4 cups fresh or frozen corn; 4 sprigs fresh thyme; ¼ cup grated smoked cheddar or Gouda cheese; 1 cup half-and-half; 1 medium onion, chopped; 2 poblano chiles, roasted, peeled, and diced, or 1 (4-ounce) can diced roasted chiles; 1 pound small potatoes, sliced; 1 teaspoon salt; 3 tablespoons unsalted butter; 1 tablespoon water

Corn Chowder with Potatoes, Poblanos, and Smoked Gouda might be a good recipe to expand your hor d'oeuvre recipe box. For $1.28 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

316 kcal

Calories

9 g

Protein

14 g

Fat

44 g

Carbs

Ingredients

For 6 servings

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.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.
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.