Corn Chowder with Potatoes, Poblanos, and Smoked Gouda
The recipe Corn Chowder with Potatoes, Poblanos, and Smoked Gouda can be made in around 45 minutes. This side dish has 233 calories, 7g of protein, and 14g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.62 per serving. 22 people were impressed by this recipe. If you have bay leaf, chives, water, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 49%. Try Smoked Chicken Enchiladas with corn & roasted poblanos, Smoked Chicken Enchiladas with corn & roasted poblanos, and Smoked Gouda Mashed Potatoes for similar recipes.
Servings: 6
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
Equipment:
frying pan
immersion blender
slow cooker
bowl
ladle
Cooking instruction summary:
- In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.
- 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.
- 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.
- Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.
Step by step:
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.
Nutrition Information:
covered percent of daily need
