Smoky Cheese Chowder
Sweet corn, a little pimento, and a generous handful of smoked cheese. A cozy bowl with real smokehouse character.
- Prep Time
- 10 minutes
- Cooking Time
- 15 minutes
- Total Time
- 25 minutes
- Servings
- 4 bowls
Some recipes ask you to clear the afternoon. This one asks you to pull out a saucepan. Sweet corn and onion simmer together, then milk and a handful of Garfield’s Smoked Cheese turn the broth into something wonderfully creamy. A spoonful of pimento adds a bright little finish.
It is the kind of supper that feels right when the windows start to fog and everyone drifts toward the kitchen. Put a loaf of bread on the table, warm the bowls, and let the cheese do the talking.
Directions
SIMMER Combine the corn, onion, water, bouillon, and pepper in a medium saucepan. Bring to a gentle boil, reduce the heat, cover, and simmer for about 4 minutes, until the corn is tender. Keep the cooking liquid in the pan.
WHISK In a bowl or measuring jug, whisk the milk and flour together until smooth. Pour into the saucepan a little at a time, stirring as you go.
THICKEN Cook over medium heat, stirring often, until the chowder thickens and begins to bubble gently. Stir along the bottom of the pan so the milk does not catch.
MELT Reduce the heat to low. Stir in the pimento and smoked cheese until the cheese has melted and the soup is smooth. Avoid a hard boil after adding the cheese.
SERVE Ladle into warm bowls and serve right away with crusty bread. Taste before adding salt; the bouillon and cheese already bring plenty of seasoning.
From Garfield’s original recipe collection.
A little more inspiration.
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