Smoked Vegetable & Corn Chowder with Smoked Gouda

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, smoky chowder featuring local corn, heirloom vegetables, and melted smoked Gouda, finished with fresh thyme. This Southern American-inspired soup recipe, ready in about 45 minutes, pairs corn kernels, smoked Gouda, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Southern American cuisine 380 cal/serving

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Ingredients

2 cups corn kernels
1 cup smoked Gouda
1 cup carrots
1/2 cup celery
1/2 cup yellow onion
2 cloves garlic
2 tbsp all-purpose flour
3 cups chicken stock
1/2 cup heavy cream
2 tbsp fresh thyme
1/2 tsp kosher salt
1/4 tsp black pepper

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Instructions

Step 1: Cut 1 cup carrots and 1/2 cup celery into 1/4-inch dice. Dice 1/2 cup yellow onion. Mince 2 garlic cloves.
Step 2: Melt 1 tbsp butter in a large pot over medium heat. Add onions, carrots, and celery, and cook for 7-8 minutes until softened.
Step 3: Stir in 2 tbsp all-purpose flour and cook for 1 minute, then slowly whisk in 3 cups chicken stock.
Step 4: Add 2 cups corn kernels, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes until vegetables are tender.
Step 5: Remove from heat. Stir in 1 cup smoked Gouda until melted, then add 1/2 cup heavy cream and 2 tbsp fresh thyme.
Step 6: Return to low heat and cook for 2-3 minutes until slightly thickened and heated through, stirring constantly.
Step 7: Taste and adjust seasoning. Serve hot, garnished with additional thyme.