Corn chowder with potatoes, poblanos, and smoked gouda

Name: Corn chowder with potatoes, poblanos, and smoked gouda
Total time: 45 min
Yield: 6 servings
Ingredients: 1 bay leaves; 6 servings fresh chives; 4 cups frozen corn; 4 sprigs fresh thyme; 0.25 cup gouda cheese; 1 cup half n half; 1 medium onion; 4 ounce poblano peppers; 1 pound new potatoes; 1 tsp salt; 3 Tbsps unsalted butter; 1 Tbsp water

A creamy and flavorful Corn Chowder with Potatoes, Poblanos, and Smoked Gouda recipe that is perfect for a gluten-free and lacto-ovo vegetarian diet. It covers 13% of your daily vitamins and minerals intake. Best made as a warm soup for a cozy winter dinner or holiday gathering. Similar to Smoked Chicken Enchiladas with corn & roasted poblanos.

Ingredients

bay leaves

fresh chives

6 servings

frozen corn

4 cups

fresh thyme

4 sprigs

gouda cheese

0.25 cup

half n half

1 cup

onion

1 medium

poblano peppers

4 ounce

new potatoes

1 pound

salt

1 tsp

unsalted butter

3 Tbsps

water

1 Tbsp

Method

In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.
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.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.
Add the corn, chiles, half-and-half, and 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.Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.

Nutrition:

316 kcal

Carbs

43 g

Fat

14 g

Protein

9 g

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