Recipe by gnet
A friend's son created this for one of our soup luncheons- delish! Try not to boil the soup, as this will cause it to break and have an unwanted texture. Stir soup periodically to prevent scorching on the bottom of the pan. Additional option: For a non-vegetarian option, fry and crumble ½ lb. bacon. Use the bacon grease instead of the butter for the roux. Add the bacon back to the soup with the salt and pepper. (You will use less salt because of the bacon.)
Top Review by WulfSpirit
This makes a lot of soup- guess the gallon of milk in the recipe should have been read earlier! The soup is thick and chunky but not cheesy- the gouda gives it a smokey hint and some thickness. Roasting the corn in the oven was a great trick!
- 118.29 ml butter
- 236.59 ml flour
- 4 garlic cloves, minced
- 1 yellow onion, small dice
- 3 stalk celery ribs, small dice
- 29.58 ml fresh thyme, minced
- 3 bay leaves
- 3785.0 ml whole milk
- 226.79 g frozen corn
- 226.79-453.59 g shredded gouda cheese
- 6-8 baby red potatoes, cubed
- salt and pepper
Directions See How It's Made
- 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.