Texas Corn Chowder with Smoked Gouda (Shrimp or Chicken)

When the weather starts to turn cold in Texas, I immediately crave my favorite recipe for Texas corn chowder with smoked Gouda cheese. My Texas chowder recipe has really evolved over the years with lots of tweaks and I finally have it exactly where I want it and it’s so good! The best part is that it’s really easy but is also a very flavorful soup. This is also my basic recipe without any meat but it can be easily be adjusted for meat/fish simply by adding shrimp, crawfish or chicken.The smoked gouda melted down in the soup really takes this to another level! (I could hurt myself on smoked gouda!)

FYI, since this is a Texas Chowder, it does have a very mild kick to it with the Mexicorn but you can easily switch out with regular corn and not add the Tony Chachere’s spice if you prefer to skip the mild kick.

Here’s the recipe;

Texas Corn Chowder with Smoked Gouda (serves 4-6)

If you are not familiar with the PictSweet frozen diced peppers and onions, it’s found in the frozen vegetable section and it looks like this;

I hope you guys give this recipe a try because it really is so good and so flavorful.

Thanks so much for stopping by!

Cheers!

Cyndy

Texas Corn Chowder with Bacon and Smoked Gouda

A yummy twist on the traditional corn chowder with smoked gouda making this Texas corn chowder recipe a big sized good.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 529kcal

Equipment

• Soup Pot
• Blender

Ingredients

• 22 oz frozen pepper and onion mix thawed
• 6 slices bacon cut into 1" chunks
• 2 cups gold potatoes cut into 1" cubes
• 3 tbsp flour
• 2 - 11 oz cans Green Giant mexicorn see notes
• 32 oz chicken broth
• 1/2 cup heavy whipping cream
• 2 cups smoked gouda cheese shredded
• 1 tsp Tony Chachere seasoning see notes
• 1/2 tsp garlic salt

Instructions

• Allow the pepper and onion mix to thaw completely to room temperature.
• Once thawed, add the pepper and onions to a blender along with 3 cups of the chicken broth. Puree for at least 3 minutes until liquid.
• Saute the bacon and potatoes in a soup pot on medium high heat until the bacon is neatly cooked through.
• Add the flour and stir continuously until bacon and potatoes are thoroughly coated and flour turns slightly golden in color.
• Add the purred peppers and onion mixture as well as the remaining chicken broth. Allow the soup to begin to boil and then reduce heat to a low boil for 15-20 minutes stirring frequently.
• Add the corn, cream, and spices and cook at a low boil for an additional 10 minutes.
• Turn the soup down to low and add the cheese stirring until the cheese is completely melted.
• Serve immediately with desired toppings and enjoy!

Notes

• Place the bag of peppers and onions in water ahead of time to quicken thawing time.
• If adding cooked chicken, shrimp, or crawfish, add it to the soup when adding in the corn.

 

Substitutions:

• The Green Giant Mexicorn can be substituted for 2 cans of regular corn plus one diced red or green bell pepper. Another great substitute is also using frozen fire roasted corn as it adds to the delicious smokey flavor.
• The Tony Chachere seasoning can be substituted for chili powder.

Nutrition

Calories: 529kcal | Carbohydrates: 38g | Protein: 26g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 118mg | Sodium: 1419mg | Potassium: 825mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 30mg | Calcium: 586mg | Iron: 2mg