Corn Chowder with Potatoes, Poblanos, and Smoked Gouda
By: Sheri Wetherell
Published: Wednesday, September 21, 2011 - 12:18pm

Ingredients




4 tablespoons butter or ghee
1 medium onion, chopped
1 pound small potatoes, sliced
1 bay leaf
4 sprigs fresh thyme
6 cups water
4 cups fresh or frozen corn
2 poblano chiles, roasted, peeled, and diced, or 1 (4-ounce) can diced roasted chiles
1 cup half-and-half
1 cup grated smoked cheddar or Gouda cheese, divided
Salt (preferably smoked)
¼ cup grated smoked cheddar or Gouda cheese
Chopped chives, for garnishing

Preparation

1 In a large sauté pan, melt the butter over medium heat and sauté the onion for about 10 minutes, or until lightly browned. 2 Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf, thyme, and water. Cover and cook on LOW for about 4 hours, or until the potatoes are tender. 3 Mash some of the potatoes against the inside of the cooker or use a handheld immersion blender to puree a small amount of potato and thicken the soup slightly. 4 Add the corn, chiles, half-and-half, and ¾ cup of the cheddar. Add the salt to taste and continue cooking for 20 to 30 minutes, or just until all the ingredients are hot. 5 Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.

About

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.