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Smoky Cheese Chowder

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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.

 

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. r by Life Currents

 

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!

 

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.

 

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, 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.

Smoky Cheese Chowder, a lovely hearty winter soup, filled with smoky cheese, corn, and potatoes

Smoky Cheese Chowder Recipe

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Smoky Cheese Chowder

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Debi

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

 


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Comments

  5. YUM! This looks so delicious, especially on these very cold winter days. And cooking with items I already have in my pantry is always a plus!

  8. Emily, I think it would be great with fresh peppers too. Maybe saute them a little first. Or, if you wanted to roast your own rather than using jarred roasted ones, they are easy to do either on the stove over the gas flame or in the broiler. I love fresh peppers!

  21. Things are finally cooling down here in San Diego. I’d love a bowl of this for lunch with a big piece of crusty bread!!

  42. 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!!

  45. 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.

  48. 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!

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

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