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.

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Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Calories: 529kcal

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!

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.