Corn Chowder with Potatoes, Poblanos, and Smoked Gouda
Because corn chowder is usually made with smoked bacon, I like to add smoked salt and a smoked Gouda to this soup instead. If the potatoes are organic (and I hope they are; you don’t want to know what kind of heinous fumigants are used on conventionally farmed potatoes), leave the skins on them for extra flavor and a more rustic feel.
Note: This recipe is from 50 Simple Soups for the Slow Cooker by Lynn Alley. Authorization to print courtesy of Andrews McMeel Publishing.