Texas-Style Tomato & Corn Chowder with Smoked Gouda
A creamy, smoky chowder featuring ripe tomatoes, sweet corn, and melted smoked Gouda for a comforting fall soup. This american-inspired soups (vegetarian) ready in about 60 minutes pairs (14 oz cans, drained) diced tomatoes, fresh corn kernels, (1/2-inch cubes) diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 6, 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.
Ingredients
- 2 (14 oz cans, drained) diced tomatoes
- 2 cups fresh corn kernels
- 1 1/2 cups (1/2-inch cubes) diced potatoes
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup, shredded smoked Gouda cheese
- 1/2 cup, finely diced onion
- 1/4 cup, diced celery
- 1 tsp dried thyme
- 1/2 tsp salt
Instructions
- Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add diced onion and celery, sautéing for 5 minutes until softened and translucent.
- Step 2: Add diced potatoes, dried thyme, and salt. Stir to coat, then pour in 4 cups chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Step 3: Stir in diced tomatoes and corn kernels. Simmer uncovered for 10 minutes until corn is cooked through.
- Step 4: Reduce heat to low, then gradually whisk in heavy cream. Stir in 1/2 cup shredded smoked Gouda until melted and smooth.
- Step 5: Remove from heat and stir in remaining 1/2 cup shredded Gouda until fully melted. Season with additional salt if needed. Serve hot with fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas-Style Tomato & Corn Chowder with Smoked Gouda take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Texas-Style Tomato & Corn Chowder with Smoked Gouda?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.
Can I substitute ingredients in Texas-Style Tomato & Corn Chowder with Smoked Gouda?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Texas-Style Tomato & Corn Chowder with Smoked Gouda for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Texas-Style Tomato & Corn Chowder with Smoked Gouda vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
