Corn Chowder with Potatoes, Poblanos, and Smoked Gouda Recipe

Transfer the sautéed onion to a 7-quart slow cooker. Add the potatoes, bay leaf, thyme sprigs, and 1 tablespoon of water. Cover the slow cooker and cook on LOW for about 4 hours, or until the potatoes are completely tender.

Once the potatoes are cooked, mash some of them against the inside of the cooker with a spoon, or use an immersion blender to purée a small portion. This helps to thicken the chowder slightly, giving it a creamier body.

Season the chowder with 1 teaspoon of salt, adding more to taste if needed. Continue cooking for another 20 to 30 minutes, just until all the ingredients are hot and the gouda has melted into the soup.

Ladle the chowder into bowls. Garnish each serving with the remaining smoked gouda and a sprinkle of fresh chives before serving.