Smoked Gouda Corn Chowder
Indulge in the smoky, creamy comfort of Smoked Gouda Corn Chowder, a hearty and flavor-packed soup perfect for cozy evenings. This rich chowder combines tender russet potatoes, sweet corn kernels, and aromatic vegetables in a velvety base infused with smoked gouda cheese and a hint of smoked paprika for depth. Featuring a creamy blend of textures—thanks to a mix of chunky vegetables and a partially pureed broth—this chowder is an irresistible balance of savory, smoky, and slightly sweet flavors. Garnished with fresh chives or green onions for a pop of color and served with crusty bread, this one-pot recipe makes for a quick 15-minute prep meal that’s ready to warm your table in under an hour. Whether you're looking for a comforting weeknight dinner or an elegant starter, this Smoked Gouda Corn Chowder delivers in every spoonful.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 large russet potatoes, peeled and diced
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 8 ounces smoked gouda cheese, shredded
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions or chives, thinly sliced (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and chopped celery, and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and mix well. Cook for 2 minutes to remove the raw taste of the flour, stirring constantly.
Gradually pour in the chicken or vegetable stock, stirring to prevent lumps. Bring to a boil, then reduce the heat to a simmer.
Add the diced potatoes and corn to the pot. Simmer for 15-20 minutes until the potatoes are tender.
Using an immersion blender, blend about half of the soup directly in the pot for a creamy texture while still keeping some chunks. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, smoked gouda cheese, fresh thyme, smoked paprika, salt, and black pepper. Cook on low heat, stirring often, until the cheese is fully melted and the chowder is creamy, about 5 minutes.
Taste and adjust the seasoning as needed. Remove from heat.
Ladle the chowder into bowls and garnish with sliced green onions or chives, if desired. Serve immediately with crusty bread or crackers.
Nutrition Facts
Calories |
3355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 7719 mg | 336% | |
| Total Carbohydrate | 305.4 g | 111% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 62.9 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1866 mg | 144% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5633 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
