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
- 2 cups frozen corn
- ¾ cup frozen shredded hash brown potatoes
- ½ cup water
- 1 teaspoon instant vegetable or chicken 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
- 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.