Corn Chowder with Potatoes, Poblanos, and Smoked Gouda

Corn Chowder with Potatoes, Poblanos, and Smoked Gouda

  Ready in : 45 mins

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. One serving contains 316 calories, 9g of protein, and 14g of fat. This recipe serves 6. A few people made this recipe, and 22 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. A mixture of potatoes, half-and-half, poblano chiles, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is solid. Similar recipes are Smoked Chicken Enchiladas with corn & roasted poblanos, Smoked Chicken Enchiladas with corn & roasted poblanos, and Smoked Gouda Mashed Potatoes.

Ingredients

bay leaf

bay leaf

1

chives

chives

6 servings

corn

corn

4 cups

thyme

thyme

4 sprigs

gouda cheese

gouda cheese

0.25 cup

half-and-half

half-and-half

1 cup

onion

onion

1 medium

poblano chiles

poblano chiles

4 ounce

potatoes

potatoes

1 pound

salt

salt

1 teaspoon

butter

butter

3 tablespoons

water

water

1 tablespoon

Cooking in Steps

  1. 1
    In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.

    butter

    butter

    onion

    onion

    frying pan
    frying pan
  2. 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.

    bay leaves

    bay leaves

    potato

    potato

    onion

    onion

    thyme

    thyme

    water

    water

    immersion blender
    immersion blender
    slow cooker
    slow cooker
  3. 3
    Add the corn, chiles, half-and-half, and cup of the cheddar.

    cheddar cheese

    cheddar cheese

    chili pepper

    chili pepper

    corn

    corn

  4. 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.

    cheddar cheese

    cheddar cheese

    chives

    chives

    salt

    salt

    bowl
    bowl
    ladle
    ladle