Corn Chowder with Potatoes, Poblanos, and Smoked Gouda

I made this soup for the first time earlier this month, and it's great for Fall.  My favorite thing about it is that it can be made in the slow cooker but only takes 3-4 hours to cook.  I will say that the smoked gouda is very apparent in the taste, so if you don't like smoked gouda, you might want to use a different cheese.

Picture by Ben Piper (Foodista)

Corn Chowder with Potatoes, Poblanos, and Smoked Gouda
From:  Foodista and 50 Simple Soups for the Slow Cooker
Ingredients:

4 tablespoons butter or ghee

1 medium onion, chopped

1 pound small potatoes, sliced

1 bay leaf

4 sprigs fresh thyme

6 cups water

4 cups fresh or frozen corn

2 poblano chiles, roasted, peeled, and diced, or 1 (4-ounce) can diced roasted chiles

1 cup half-and-half

1 cup grated smoked cheddar or Gouda cheese, divided

Salt (preferably smoked)

¼ cup grated smoked cheddar or Gouda cheese

Chopped chives, for garnishing

 

Directions:

1.  In a large sauté pan, melt the butter over medium heat and sauté 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 ¾ 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.