Cheese Louise! Corn Chowder
Kids can hone their slice-and-dice skills with this easy, cheesy, flavorful family staple.
We’ve included a poblano pepper: These large, green peppers aren’t very spicy at all, but they add a lot of flavor to the chowder. To make the recipe gluten free, swap the all-purpose flour with a gluten-free one.
Little Sous Tip:
Safety first! Adult supervision is recommended for steps that involve dicing the vegetables and use of the stovetop. Here’s a tool that we love for safely teaching kids to develop knife skills.
- Yield: Serves 6
- 1 large onion, diced
- 3 celery stalks, diced
- 1 large carrot, diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 poblano pepper, seeded and diced (optional)
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted Tillamook Butter
- 2 cups vegetable or chicken broth
- 2 cups frozen or fresh corn
- ⅓ cup all-purpose flour
- 3 ½ cups of milk
- ½ teaspoon dried thyme
- Pinch of dried sage
- Salt and finely ground black pepper
- Shredded Tillamook Medium Cheddar Cheese, chopped chives, and crumbled bacon for serving
Dice the onion, celery, carrot, poblano pepper (if using), and potato. Finely chop or grate the garlic. In a large soup pot, heat the olive oil and butter over medium heat. Add the onion and garlic and saute them, stirring for about 3 minutes. Add the celery, carrot, poblano pepper, and potatoes. Add the vegetable broth and cook until the vegetables are tender, about 10 minutes.
In a medium bowl, whisk together the flour and milk. Carefully pour this mixture into the soup pot. Add the corn, thyme, and sage, then season with salt and pepper. Bring the soup to a simmer (that means a low boil!) and cook for 20-30 minutes.
Ladle the soup into bowls, garnish (that means put on top!) with chives, crumbled bacon bits, and Tillamook shredded cheddar cheese. Enjoy!