Corn Chowder With Potatoes, Poblanos, And Smoked Go

Name: Corn Chowder With Potatoes, Poblanos, And Smoked Gouda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter or ghee; 1 onion medium, chopped; 1 pound small potatoes sliced; 1 bay leaf; 4 sprigs fresh thyme; 6 cups water; 4 cups frozen corn or fresh; 2 poblano chiles roasted, peeled, and diced, or 1, 4-ounce can diced roasted chiles; 1 cup half-and-half; 1 cup smoked cheddar cheese grated, divided; salt preferably smoked; 1/4 cup smoked cheddar cheese grated; chives Chopped, for garnishing

Servings: persons

4 tablespoons butter or ghee
1 onion medium, chopped
1 pound small potatoes sliced
1 bay leaf
4 sprigs fresh thyme
6 cups water
4 cups frozen corn or fresh
2 poblano chiles roasted, peeled, and diced, or 1, 4-ounce can diced roasted chiles
1 cup half-and-half
1 cup smoked cheddar cheese grated, divided
salt preferably smoked
1/4 cup smoked cheddar cheese grated
chives Chopped, for garnishing

1
In a large saute pan, melt the butter over medium heat and saute 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 3/4 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.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons butter or ghee, 1 onion medium, chopped, 1 pound small potatoes sliced, 1 bay leaf, and more.

Yes, Corn Chowder With Potatoes, Poblanos, And Smoked Gouda falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Chowder With Potatoes, Poblanos, And Smoked Gouda

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions