Smoked Gouda Corn Chowder Food

SMOKED GOUDA CORN CHOWDER

Steps:

• 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.

SMOKED CHICKEN CHOWDER

Steps:

• Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
• In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
• Wash and cut new potatoes into 1/4-inch dice.
• To kettle add potato and garlic and cook stirring, 1 minute.
• Stir in flour, and cook over moderately low heat, stirring 2 minutes.
• Whisk in 2 cups broth and half and half and bring to a boil while stirring.
• Add tomatoes, cheeses, parsley, ancho, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender.
• Season soup with salt/pepper and hot sauce, to taste.
• Good served in bread bowls!