Roasted Corn & Herb Gouda Chowder

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Roasted Corn & Herb Gouda Chowder
  1. Preheat oven to 375 degrees. In a medium bowl, add the vegetables and olive oil and toss.
  2. Place on sheet pan and roast for 15-20 minutes, reserve.
  3. In a medium stockpot, add the water and corn cobs, bring to a boil.
  4. Reduce heat and simmer for 15-20 minutes; remove cobs and discard.
  5. Add the vegetables and heavy cream.
  6. In 6 ounce increments, add the Gouda cheese until melted. Continue cooking until soup thickens.
  7. Recipe courtesy of:  Chef Keith A. Huffman
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