by Annalise of Completely Delicious
This time of year comfort food reigns supreme. All I want are casseroles and big bowls of hearty soup. I’ve got a handful of trusty recipes I rotate through, and corn chowder is a regular on that list. It’s by far my husband’s favorite soup. Every summer I make sure to freeze a big batch of corn fresh from the cob so we’ll be able to enjoy it all winter long.
This recipe uses a few handfuls of smoked Wisconsin gouda, and the cheese adds a wonderful smokiness. I also love the creamier texture that’s a result of the melted cheese blending into the soup. I always serve my corn chowder topped with shredded cheese, but adding some earlier ensures you get it into each and every spoonful.
And because right now we’re all craving satisfying meals that won’t hurt our waistline, I have taken steps to make this soup a little healthier. Unlike many chowder recipes, there is no heavy cream. Also, you are free to use whatever milk you like. For the creamiest soup, use whole milk. For soup with fewer calories, use 1% or 2% milk.
Like so many soups, this corn chowder is even better the second or third day, after all of the flavors have had a chance to meld and become one. So make a big batch tonight, and count on some fabulous leftovers for lunch tomorrow.
By Annalise of Completely Delicious
5 strips bacon
1 small onion, chopped
2 garlic cloves, minced
1/4 cup flour
5 cups chicken or vegetable stock
2 cups milk (your choice of 1% low fat, 2% reduced fat or whole)
2 cups Yukon gold potatoes, chopped
3 cups fresh or frozen corn kernels
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 ounces) smoked Wisconsin gouda, shredded and divided
Place strips of bacon in heavy-bottomed stockpot. Set over medium heat. Cook until fat is rendered and bacon is crispy, about 10 minutes. Transfer bacon to paper towel to drain and cool. Roughly chop and set aside.
Add onion to stockpot and reduce temperature to medium-low. Cook until onions are softened but not browned, about 5-7 minutes. Add garlic and cook 1 minute more. Sprinkle flour over onion mixture and stir with wooden spoon until vegetables are well coated. Slowly add chicken or vegetable stock while whisking. Mixture will be very thick at first, but will thin out as you add more stock. Stir in milk.
Increase heat to high and add potatoes, corn, rosemary, salt and pepper. Bring to boil, then simmer until potatoes are barely fork tender, about 20 minutes. Add 1 1/2 cups smoked gouda and stir until cheese is melted and soup is smooth.
Serve soup topped with chopped bacon and remaining smoked gouda. Leftovers can be stored in the fridge for up to 5 days.