Directions:
- 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 1/2 lb., then more to thicken to your preference.
- Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.01 Kcal (2554 kJ) | ||
| Calories from fat | 226.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.2g | 39% | |
|---|---|---|---|
| Cholesterol | 79.18mg | 26% | |
| Sodium | 963.73mg | 40% | |
| Potassium | 1461.12mg | 31% | |
| Total Carbs | 67.52g | 23% | |
| Sugars | 24.21g | 97% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 27.43g | 55% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3mg | 17% | |
| Calcium | 804.4mg | 80% | |
| Amount Per 100 g | |||
| Calories | 92.33 Kcal (387 kJ) | ||
| Calories from fat | 34.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 39% | |
|---|---|---|---|
| Cholesterol | 11.98mg | 26% | |
| Sodium | 145.87mg | 40% | |
| Potassium | 221.15mg | 31% | |
| Total Carbs | 10.22g | 23% | |
| Sugars | 3.66g | 97% | |
| Dietary Fiber | 0.83g | 22% | |
| Protein | 4.15g | 55% | |
| Vitamin C | 2.3mg | 26% | |
| Iron | 0.5mg | 17% | |
| Calcium | 121.8mg | 80% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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