Smoky Cheese Chowder, a lovely hearty winter soup, filled with smoky cheese, corn, and potatoes.
Sometimes, you need a quick and easy dinner from stuff you have stocked in the house. I call this Cupboard Cooking. I keep most of these ingredients around my kitchen. About the only thing special I needed to buy was the smoked gouda.
This Smoky Cheese Chowder only takes about 15-20 minutes total to make. There’s minimal chopping involved in this soup, which is great for a day where you’re just tired but you still have to get dinner on the table.
This soup is a wonderful treat, full of flavors like smoked gouda, roasted red peppers, sweet corn, and oniony chives. I think smoked gouda has a good bacon-like flavor. Now, mind you, it’s been many many years since I’ve eaten bacon. But, they’re both smoky and full flavored. They’re both loved by many. They’re both a little salty. So, I think everyone, bacon lovers and vegetarians alike, will be happy with this soup!
The two kinds of corn in this soup are really fun. I prefer white frozen corn over yellow corn; I think it’s a bit sweeter. But, use whatever you and your family prefer. And, I find in the canned baby corn in the Asian section of my grocery store.
I like Better than Bouillon base. I buy the organic veggie one. (I see on Amazon that they have a mushroom one that I’ll have to try.) I just keep a jar of this in my fridge, and it makes it easy to make broth when I don’t have any homemade available.
Smoky Cheese Chowder Recipe
Smoky Cheese Chowder
Ingredients
- 2 cups frozen corn
- ¾ cup frozen shredded hash brown potatoes
- ½ cup water
- 1 teaspoon instant vegetable bouillon granules
- ¼ teaspoon freshly ground pepper
- ¼ cup chopped jarred red pepper
- ¾ cup canned baby corn sliced in ½–inch pieces
- ¼ teaspoon onion powder
- 2 ½ cups milk
- 3 tablespoons all-purpose flour
- 1 cup shredded smoked process gouda cheese
- 1 tablespoon fresh chives chopped, plus more for garnish
Instructions
- In a medium saucepan, combine corn, potatoes, water, bouillon, and pepper, heat over high heat, covered, and bring to a boil. Reduce heat to medium-low, and simmer about 4 minutes, or until the corn is tender. Do not drain. Add red pepper, baby corn, and onion powder and heat through, about 2 minutes.
- In a small bowl or Pyrex measuring cup, stir together milk and flour; stir milk mixture into corn mixture. Cook, stirring, about 3-5 minutes, until thickened. Slowly stir in shredded cheese and chives. Remove from heat, taste for seasonings, and serve, garnished with additional chives.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
This looks SO good, Debi!
xo katie // a touch of teal
Smoked gouda is life for my boyfriend… I can only imagine his reaction when I put this little slice of Heaven on the table! This looks delightful and delicious for the cooler weather. Thank you so much for sharing the recipe!!
Smoky cheese chowder sounds delicious!
Smoky gouda and only 15 minutes to make. Great for the busy person who enjoys great taste.
That sounds luscious. I’ve about *had* February LOL and this would be just perfect…
And you have to try the mushroom Better Than Bouillon – it’s quite good.
I love smoked Gouda.. it is my fav cheese!! Can’t wait to try this soup, it sounds perfect for winter!
Perfect for cold nights. This soup looks delicious and YUMMY! 🙂
Anne, I use the vegetarian Better than Bouillon all the time! I love it! I’ve seen the mushroom one, but haven’t tried it yet. Will NEED to do so! Thanks for the suggestion!
Wow what a fantastic recipe
I can imagine me sitting by the fire eating way to many bowls of this..lol