Sun-kissed summer corn is at its peak, and if you’re tired of noshing those sweet kernels on the cob, then I have another way to savor the harvest!
This flavorful Sweet Corn Chowder is a simple, satisfying meal that will make you want to lick the bowl when no one is looking. The secret ingredient: smoked gouda cheese. It compliments the natural sweetness of corn while adding mild, smokey notes that elevate this soup to the next level.
The creamy texture has a soul-satisfying mouthfeel that goes perfectly with a side salad of fresh field greens and crusty sourdough bread.
I love it so much I’m making extra to freeze so I can remember what summer tastes like in the dead of winter.
SWEET CORN CHOWDER with SMOKED GOUDA (serves 4)
Printable recipe: FARMINISTA’S SWEET CORN CHOWDER with SMOKED GOUDA
- 1 tablespoon olive oil
- 4 ears organic sweet white or bi-color corn, steamed to crisp tender
- 1 large sweet onion, chopped
- 6 cloves garlic, thinly sliced
- 1 1/2 cups organic chicken broth
- 1 cup smoked gouda cheese, shredded
- 1 cup organic half & half
- salt and fresh ground pepper to taste
- Use a sharp knife to cut the cooked corn kernels from the cobs. Set aside.
- Heat olive oil in a medium-sized stock pot on medium heat. Add the chopped onion and garlic. Sauté until translucent and slightly caramelized (about 5 minutes).
- Add the corn kernels to the pot and stir to mix. Reserve 1/2 cup of corn mixture and set aside.
- Add the chicken broth and smoked gouda to the remaining mixture in the pot. Stir until cheese melts. Transfer to a blender or use an immersion blender to purée the soup. Return purée to the pot.
- Stir in the half & half and heat to warm. Do not boil! Add the reserved corn kernel mixture and season to taste with salt & ground pepper.
Enjoy straight from the pot or garnish with a swirl of pesto and crumbled bacon if desired.
I had this for dinner. Yes! I did go to the grocery store right after reading your blog. Made a double batch to share with my sister. I switched out the 1/2 & 1/2 and used almond milk instead and it was still delicious. The smoked gouda makes it amazing. Thinking about topping the next bowl with some seared scallops. Thanks for another great recipe Karen!
Leslie I’m so happy you tried it! I love that you experimented with substituting almond milk, and that the result was still yummy. I’m a big fan of playing with food, and tweaking recipes to fit our individual lifestyles. Thanks for your feedback and adventurous spirit in the kitchen!
Yes, yes and yes! That looks so great!
Thank you! It’s summer in a bowl 😉
Does that ever look delicious. I love making corn chowder now that corn tastes so good. I have to try adding the gouda, as you do. Looks delicious.]
Thank you Jovina! I’ve been playing with this recipe until I got it just right. My family can’t get enough 😉
I’m hungery now. I’ll be making this PDQ
Soooooo good Jim! Be sure to make extra to freeze.