Corn Cheese Chowder

This creamy and delicious Smoky Corn Cheese Chowder is a nice hearty comfort food soup, filled with smoky gouda cheese, corn, and potatoes. And, this soup recipe uses a couple of really nice time savers to help you get dinner on the table quickly.

This thick and creamy soup is great as a first soup course at a dinner party, or serve it for a weeknight dinner when you’re pinched for time. It’s really easy to make and absolutely delicious!

I first shared this Corn and Cheese chowder recipe in 2015. But it was time for an update. So, I’ve updated the photos and information for a better user experience and a delicious easy to make Smoked Gouda corn cheese chowder.

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Smoked Gouda cheese

Be sure to use smoked gouda in this recipe; the smokiness of the cheese really gives the soup a great unique flavor.

I think this cheese has a good bacon-like flavor.

Now, mind you, it’s been 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 vegetarian cheesy corn chowder!

Of course, yes, you can add bacon to garnish the top of the soup if you want!

Cupboard Cooking

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.

Sometimes, you just need a quick and easy dinner from stuff you have stocked in the kitchen.

I call this Cupboard Cooking.

I keep most of these ingredients around my kitchen. About the only thing special I need to buy is the smoked gouda. And, even that sometimes I have left over from a cheese plate.

How to make

This soup is a wonderful treat, full of flavors like smoked gouda, roasted red peppers, sweet corn, and oniony chives. The recipe itself is very easy, and doesn’t take long to prepare.

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

ingredient notes

There are two kinds of corn in this soup: frozen corn kernels and canned baby corn.

Yes, you can use fresh corn cut off of the cob or canned corn for the kernels.

If you want to use fresh corn on the cob, that’s about 4 ears of corn.

There are 1½ Cups of corn in a standard can measuring 15 ounces. So, you’ll want two cans and have leftovers, or you could go with one can and just have a bit less soup.

I prefer white frozen corn over frozen yellow corn. I think white corn is a bit sweeter. But, use whatever you and your family prefer. Or whatever is in your kitchen at the time.

And, you can find in canned baby corn in the Asian section of most grocery stores.

start the soup

In a medium saucepan, combine frozen corn, hash brown potatoes, water, bouillon, and pepper, heat over high heat, covered, and bring to a boil.

Tip: Using the frozen hash browns in a soup saves so much time!

For the bouillon, I like Better than Bouillon base. I buy the organic veggie one. I keep a jar of this in my fridge, and it makes it easy to make broth when I don’t have any homemade vegetable available. 

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 over medium heat.

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. I usually add ½ teaspoon of kosher salt. How much salt you add will depend on how salty the broth is, and how salty you like your food. Serve, garnished with additional chives.

Change it up

Soups are always fun because you can change them up every time you serve them.

Try adding in some extra vegetables for flavor and nutrition. Cauliflower, carrots, and broccoli would all be great choices.

Want extra protein in your soup, toss in some cubed ham or bacon. Leftover ham from Easter or Christmas would be a perfect way to use up those leftovers.

I like to top the soup with bacos sometimes for a vegetarian bacon-y topping.

If you can’t find smoked gouda, smoked cheddar would also have a nice smoky flavor. And, a processed cheese such as Velveeta will give that creamy texture.

This creamy smoked gouda potato soup recipe is one of my family’s favorite comfort foods. I hope you love it as much as we do.

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Smoky Corn Cheese Chowder Recipe

Smoky Corn Cheese Chowder

Debi

This creamy, cheesy, and oh-so-delicious corn cheese chowder soup is sure to tantalize your taste buds and leave you wanting more. It's a perfect combination of sweet corn, creamy smoky cheese, and roasted red peppers that will make your mouth water. The best part? It's easy to make and can be enjoyed any time of the year.

5 from 22 votes

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Cook ModePrevent your screen from going to sleep.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Calories 489 kcal

Ingredients

  

1x2x3x

• 2 cups frozen corn
• ¾ cup frozen shredded hash brown potatoes
• ½ cup water
• 1 teaspoon instant vegetable bouillon
• 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

Calories: 489kcalCarbohydrates: 50gProtein: 25gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 83mgSodium: 894mgPotassium: 754mgFiber: 4gSugar: 11gVitamin A: 786IUVitamin C: 16mgCalcium: 602mgIron: 2mg

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.

Keyword cheese, cheese chowder, chowder

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