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Home » Corn Cheese Chowder

Corn Cheese Chowder

April 10, 2023 by Debi 50 Comments

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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.

looking down on a bowl of Corn Cheese Chowder with a spoon in it and it's garnished with chives.
Corn Cheese Chowder is a quick and easy meal!

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This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.

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.

a spoon lifting thick creamy chowder out of a bowl of soup.

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.

What makes a chowder a chowder?

So, what exactly is chowder? Well, a chowder is simply a very thick soup made with broth and thickened milk or cream. It can feature seafood or vegetables.

And this Cheesy chowder totally fits into the thick creamy soup category.

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

corn, hash brown potatoes, and spices in a pot on left, and added red peppers and baby corn on right.

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.

milk and flour mixture in a glass measuring cup on left, and added to the soup pot on right.

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.

adding cheese on left and the finished soup on right.

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.

Two blue bowls filled with creamy chowder, a spoon next to one of the bowls and a cloth napkin around them.

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A bowl of creamy soup with corn and red peppers garnished with chives.
Don’t forget to pin this recipe!

Smoky Corn Cheese Chowder Recipe

looking down on a bowl of creamy chowder garnished with chives and there's a spoon in the bowl.

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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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
  

  • 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
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

two images of chowder in bowls in a collage for Pinterest.
Some of the original pictures from 2015
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Filed Under: Budget, Soups & Stews, Vegetarian Tagged With: cheese, Cooking, corn, Food, gouda, potato, recipe, red pepper, soup, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Charlotte

    February 23, 2015 at 1:28 pm

    5 stars
    Smoked gouda is life for my boyfriend… He absolutely loved when I put this little slice of Heaven on the table! It’s so delightful and delicious for the cooler weather. Thank you so much for sharing the recipe!!

  2. Ilona

    February 26, 2016 at 4:32 pm

    Smoky cheese chowder is delicious!

  3. Mark

    February 26, 2016 at 4:45 pm

    5 stars
    Smoky gouda and only 15 minutes to make. It’s great for the busy person who enjoys great taste. Like me!

  4. Anne Murphy

    February 26, 2016 at 5:27 pm

    This is luscious. I’ve about *had* February LOL and this is just perfect…

    And you have to try the mushroom Better Than Bouillon – it’s quite good.

  5. Sam

    February 26, 2016 at 6:06 pm

    5 stars
    I love smoked Gouda.. it is my fav cheese!! And perfect in this soup. Also perfect for winter!

  6. Swati @Watch What U Eat

    February 26, 2016 at 7:09 pm

    Perfect for cold nights. This soup looks delicious and YUMMY! 🙂

  7. Debi

    February 27, 2016 at 10:45 am

    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!

  8. Jodie (jk)

    September 13, 2016 at 9:51 am

    Wow what a fantastic recipe
    I can imagine me sitting by the fire eating way to many bowls of this..lol

  9. Sandra Watts

    April 10, 2023 at 9:06 am

    5 stars
    So easy and it looks delicious!

  10. Janelle

    April 30, 2023 at 12:59 pm

    5 stars
    We love this recipe. An absolute hit at dinner last night! Thanks for another tasty recipe!

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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