Ingredients

  • 1 bay leaf
  • Chopped chives, for garnishing
  • 4 cups fresh or frozen corn
  • 4 sprigs fresh thyme
  • ΒΌ cup grated smoked cheddar or Gouda cheese
  • 1 cup half-and-half
  • 1 medium onion, chopped
  • 2 poblano chiles, roasted, peeled, and diced, or 1 (4-ounce) can diced roasted chiles
  • 1 pound small potatoes, sliced
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 tablespoon water

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Transfer 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.Mash 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 240 minutes

Step 3

  • Add the corn, chiles, half-and-half, and cup of the cheddar.
  • INGREDIENTS:

Step 4

  • Add 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes