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Serves 6 to 8


1 tbsp. sunflower oil
1 red onion, finely chopped
1/2 cup celery, thickly sliced
1 1/2 cup vegetable bouillon
1 tsp. fresh lemon thyme, finely chopped
2 cups baking potatoes, peeled and cubed (1/4 inch across)
2 tbsp. cornstarch
2 tbsp. white wine
2 cups whole milk or half and half cream
2 cups corn niblets, drained
1 pinch cayenne pepper
1 pinch salt
1 pinch black pepper, coarsely ground
2 1/2 cups Gouda cheese, thick grated


Heat sunflower oil in large non-stick pot. Fry red onion and celery for 2 minutes. Add vegetable bouillon and lemon thyme. Bring to a boil and add potatoes. Cover and simmer for 10 minutes. Add milk or cream. Mix well. Add corn niblets, cayenne, salt, and pepper. Simmer for 5 minutes.

While chowder is simmering, mix cornstarch and white wine. Blend well until smooth. Add to chowder and stir continuously until thickened. Remove from heat and add cheese. Stir until melted and smooth. Ladle into bowls and serve hot with crusty rolls or pastrami-filled bagels.