Corn Chowder with Potatoes, Poblanos, and Smoked Gouda

Ingredients

• •1 bay leaf
• •chives
• •4 cups corn
• •4 sprigs thyme
• •¼ cup gouda cheese
• •1 cup half-and-half
• •1 medium onion
• •4 ounces poblano chiles
• •1 pound potatoes
• •1 teaspoon salt
• •3 tablespoons butter
• •1 tablespoon water

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Method

From foodista.com — read the original

1. 1In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.
2. 2Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf, thyme, and water. Cover and cook on LOW for about 4 hours, or until the potatoes are tender.
3. 3Mash some of the potatoes against the inside of the cooker or use a handheld immersion blender to puree a small amount of potato and thicken the soup slightly.
4. 4Add the corn, chiles, half-and-half, and cup of the cheddar.
5. 5Add the salt to taste and continue cooking for 20 to 30 minutes, or just until all the ingredients are hot. Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.