Sunday, September 22, 2013

Corn Soup with Roasted Chiles and Smoked Gouda Cheese

It's Soup season for me. It's Hatch Chile Season too. I love Smoked Gouda Cheese.
Here's the recipe that combines them all well:

4 TBS butter
1 medium onion, roughly chopped
1 pound of red potatoes, skin on, sliced
1 TBS fresh thyme
6 C water
4 C frozen corn
3 roasted hatch chiles, seeded, peeled, diced ( you can use 1 (4oz) cans of diced green chiles, well drained, if you don't have access to Roasted Hatch Chiles.
1 C half and half
1 C grated smoked gouda cheese
salt , to taste
chopped chives for garnish

in a large saute pan on medium heat:
saute for 10 minutes
transfer to a slow cooker and add potatoes, thyme,water
Cove and cook on low for 4 hours

Use an immersion blender and blend some of the potatoes, not all of them, just enough to thicken it

half and half
continue cooking for 30 minutes more

Serve garnished with chives

Peace in the Kitchen!

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