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!
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.
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.
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
- 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
- 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.
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.
I’ve been looking for a different kind of chowder to make, something with corn and this looks absolutely perfect!
A nice smoky warm cheese is just what the doctor ordered on a cold day. Today is a very cold day. 🙂
Erica (@Erica's Recipes)
it’s gouda?! man, I loved this before I even knew that – awesome recipe Debi!
This looks great, and lighter than the last cream soup I made. I can’t do so uper heavy soups after that. This one is worth trying.
I made this for lunch today! We loved it!
Suzy @ The Mediterranean Dish
This just says comfort! And I totally need it. Thanks for a great recipe, Debi!
This is such a gorgeous soup and the flavors are spot on.
Smoked Gouda, potatoes and chowder – what a winning combo! It looks and sounds super tasty, Debi.
Love the veggies and the smoked gouda! Yes!
Libby with Lemony Thyme
Smoked Gouda heaven right here. And then there’s chowder my favorite comfort food. Can’t wait to try. Pinning the recipe.
It has been quite chilly here in Florida and your chowder is the perfect tummy-warmer! Love the smoked gouda!…
I would love to eat that soup! It is very tasty!
What a wonderful soup!
This is a really beautiful chowder! I really love the sound of all the cheese with the pepper and baby corn! YUM!
Jillian (Food, Folks and Fun)
This looks amazing, I’m adding it to this week’s menu plan!
This soup is delicious! I am going make it again next week!
KC the Kitchen Chopper
Smoked gouda is one of my fave cheeses. This soup looks and sounds amazing.
Love smoked gouda and love that this recipe uses ingredients that I have around the house! Perfect!!
You can make a chowder entirely of cheese? My life is complete. Looks delicious!
This was SO good, Debi! And so easy to make! Thanks!