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Corn Chowder with Potatoes, Poblanos, and Smoked Gouda

 
One serving costs about $1.62

$1.62 per serving

22 people like this recipe

22 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:51%

Spoonacular Score: 51%

 

Corn Chowder with Potatoes, Poblanos, and Smoked Gouda might be just the soup you are searching for. This recipe serves 6 and costs $1.62 per serving. Watching your figure? This gluten free and vegetarian recipe has 271 calories, 9g of protein, and 14g of fat per serving. 22 people have tried and liked this recipe. A mixture of half-and-half, water, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. Try Smoked Chicken Enchiladas w/ corn & roasted poblanos, Smoked Gouda & Bacon Potatoes, and Smoked Gouda Mashed Potatoes for similar recipes.

Ingredients

Servings:
1
1  bay leaf
bay leaf
some
some chives
chives
4 cups
4 cups fresh corn
fresh corn
4 sprigs
4 sprigs fresh thyme
fresh thyme
0.25 cup
0.25 cup smoked gouda cheese
smoked gouda cheese
1 cup
1 cup half n half
half n half
1 medium
1 medium onion
onion
4 ounce
4 ounce canned diced poblano chiles
canned diced poblano chiles
1 pound
1 pound potatoes
potatoes
1 tsp
1 tsp salt
salt
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
1 Tbsp
1 Tbsp water
water
1  bay leaf
1
bay leaf
some chives
some
chives
4 cups fresh corn
4 cups
fresh corn
4 sprigs fresh thyme
4 sprigs
fresh thyme
0.25 cup smoked gouda cheese
0.25 cup
smoked gouda cheese
1 cup half n half
1 cup
half n half
1 medium onion
1 medium
onion
4 ounce canned diced poblano chiles
4 ounce
canned diced poblano chiles
1 pound potatoes
1 pound
potatoes
1 tsp salt
1 tsp
salt
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
1 Tbsp water
1 Tbsp
water

Equipment

immersion blender
immersion blender
slow cooker
slow cooker
bowl
bowl
ladle
ladle
frying pan
frying pan
immersion blender
immersion blender
slow cooker
slow cooker
bowl
bowl
ladle
ladle
frying pan
frying pan


Instructions

  1. In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.
  2. Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf, thyme, and water. Cover and cook on LOW for about 4 hours, or until the potatoes are tender.
  3. Mash some of the potatoes against the inside of the cooker or use a handheld immersion blender to puree a small amount of potato and thicken the soup slightly.
  4. Add the corn, chiles, half-and-half, and cup of the cheddar. Add the salt to taste and continue cooking for 20 to 30 minutes, or just until all the ingredients are hot.
  5. Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.66
Ingredient
1 bay leaf
some chives
4 cups fresh corn
4 sprigs fresh thyme
¼ cups smoked gouda cheese
1 cup half n half
1 medium onion
4 ounces canned diced poblano chiles
1 pound potatoes
3 tablespoons unsalted butter
Price
$0.02
$0.18
$5.35
$0.21
$1.31
$0.66
$0.24
$1.01
$0.60
$0.36
$9.94

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
291k Calories
8g Protein
14g Total Fat
36g Carbs
7% Health Score
Limit These
Calories
291k
15%

Fat
14g
22%

  Saturated Fat
8g
54%

Carbohydrates
36g
12%

  Sugar
8g
9%

Cholesterol
41mg
14%

Sodium
506mg
22%

Get Enough Of These
Protein
8g
18%

Vitamin C
40mg
49%

Phosphorus
233mg
23%

Potassium
712mg
20%

Vitamin B6
0.41mg
20%

Fiber
4g
17%

Manganese
0.34mg
17%

Vitamin B1
0.25mg
17%

Magnesium
65mg
16%

Folate
62µg
16%

Vitamin A
702IU
14%

Calcium
134mg
13%

Vitamin B3
2mg
13%

Vitamin B5
1mg
11%

Vitamin B2
0.19mg
11%

Zinc
1mg
9%

Copper
0.17mg
8%

Iron
1mg
8%

Vitamin K
6µg
6%

Vitamin B12
0.3µg
5%

Selenium
3µg
4%

Vitamin E
0.47mg
3%

Vitamin D
0.24µg
2%

covered percent of daily need

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