Enjoy this warm and creamy Smoked Gouda and Jalapeño Corn Chowder. It brings the deep comfort of tradition with a fresh, spicy kick. This soup is perfect for a cozy meal.
Author:Mei Sprout
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons butter
1 yellow onion, chopped
2 stalks celery, chopped
1 jalapeño, seeded and minced (adjust to your heat preference)
2 cloves garlic, minced
4 cups chicken or vegetable broth
3 cups corn kernels (fresh or frozen)
2 large potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 cup heavy cream
8 ounces smoked Gouda cheese, shredded
2 tablespoons fresh chives, chopped (for garnish)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the chopped onion and celery. Cook until softened, about 5-7 minutes.
Stir in the minced jalapeño and garlic. Cook for 1 minute until fragrant.
Pour in the broth. Add the diced potatoes, corn, salt, pepper, and smoked paprika.
Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Remove about 1 cup of the soup mixture and blend until smooth if you prefer a thicker chowder. Return the blended portion to the pot.
Reduce the heat to low. Stir in the heavy cream. Do not let the soup boil after adding the cream.
Gradually stir in the shredded smoked Gouda until the cheese melts smoothly into the soup.
Taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with fresh chives before serving.
Notes
For a smoother texture, you can use half-and-half instead of heavy cream, but the chowder will be slightly less rich.
If you like more heat, leave some seeds in the jalapeño.
Shred your own Gouda for the best melting quality. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.