Smoked Gouda Corn Chowder Recipes

Steps:

• In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.

Steps:

• Season corn with salt and roast corn in oven on sheet pan until slightly golden brown edges.
• In large soup pot, using medium heat, sauté onion and celery in butter until onions become tender and translucent.
• Add garlic and thyme.
• Add flour to make a thick paste (in pot roux).
• Cook roux for 1-2 minutes.
• Reduce heat. Add milk, and whisk together thoroughly to prevent lumps.
• Add bay leaves and roasted corn.
• Add cubed potatoes and bring to a simmer.
• Add shredded Gouda to finish the soup. Note the cheese will help to thicken the chowder-add ½ lb., then more to thicken to your preference.
• Add salt and pepper to taste.

Steps:

• Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
• Serve the corn chowder topped with bacon, scallions, herbs and cheese.