Smoked Gouda Corn Chowder
photo by WulfSpirit
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 118.29 ml butter
- 236.59 ml flour
- 4 garlic cloves, minced
- 1 yellow onion, small dice
- 3 stalk celery ribs, small dice
- 29.58 ml fresh thyme, minced
- 3 bay leaves
- 3785.0 ml whole milk
- 226.79 g frozen corn
- 226.79-453.59 g shredded gouda cheese
- 6-8 baby red potatoes, cubed
- salt and pepper
directions
- Season corn with salt and roast corn in oven on sheet pan until slightly golden brown edges.
- In large soup pot, using medium heat, sauté onion and celery in butter until onions become tender and translucent.
- Add garlic and thyme.
- Add flour to make a thick paste (in pot roux).
- Cook roux for 1-2 minutes.
- Reduce heat. Add milk, and whisk together thoroughly to prevent lumps.
- Add bay leaves and roasted corn.
- Add cubed potatoes and bring to a simmer.
- Add shredded Gouda to finish the soup. Note the cheese will help to thicken the chowder—add ½ lb., then more to thicken to your preference.
- Add salt and pepper to taste.
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