Southern Gouda Corn Chowder

Recipe by Gouda Chef ®Molly Schraufnagel

Ingredients (serves 6-8):


• ½ pound bacon, cut up

• 1 medium onion, finely chopped

• ½ teaspoon salt

• 2 tablespoons butter

• ¼ teaspoon ground chipotle powder

• 3 tablespoons flour

• 5 cups water

• 4 medium potatoes, peeled & cubed

• 1 ½ tablespoons instant chicken bouillon

• 3 cups corn

• 2 cups Marieke Gouda Cumin, shredded

• 1 cup heavy cream



  1. Cook bacon in large pot over medium high heat. Remove bacon with a slotted spoon and set aside. Add onions to pan and sprinkle with salt, sauté until onions are tender. Reduce heat add butter, stir in chipotle powder and flour stir until flour is smooth and starts to thicken. Slowly add water while stirring constantly. Increase heat and return pot to a simmer, add potatoes, chicken bouillon, and corn cook about 10 -15 minutes until potatoes are tender.

  2. Place 2 cups of soup in a blender and blend until smooth (remove vent from the lid of blender and cover it with a clean kitchen towel) add Marieke’s Gouda Cumin Cheese, blend and return soup to pot. Add bacon and heavy cream, heat soup through. Serve with fresh cilantro and hot sauce. Enjoy!


Marieke Gouda

200 W. Liberty Drive

Thorp, WI 54771



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Drawings ©Mauro Magellan

© 2018 by Holland's Family Cheese / Penterman Farm. “Marieke Gouda” and “Handcrafted with Passion” are registered trademarks of Holland’s Family Cheese LLC.