Smoked Gouda Corn Chowder

SERVES 8 -10

1/2 cup butter
1 cup flour
4 garlic cloves, minced
1 yellow onion, small dice
3 stalks celery ribs, small dice
2 tablespoons fresh thyme, minced
3 bay leaves
1 gallon whole milk
1/2 lb frozen corn
1/2-1 lb shredded gouda cheese
6-8 baby red potatoes, cubed
salt and pepper

Season corn with salt and roast corn in oven on sheet pan until slightly golden brown edges.
In large soup pot, using medium heat, sauté onion and celery in butter until onions become tender and translucent.
Add garlic and thyme.
Add flour to make a thick paste (in pot roux).
Cook roux for 1-2 minutes.
Reduce heat. Add milk, and whisk together thoroughly to prevent lumps.
Add bay leaves and roasted corn.
Add cubed potatoes and bring to a simmer.
Add shredded Gouda to finish the soup.
Note the cheese will help to thicken the chowder—add ½ lb., then more to thicken to your preference.
Add salt and pepper to taste.