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Cheddar Potato Chowder Recipe
Cheddar Potato Chowder Recipe photo by Taste of Home

Cheddar Potato Chowder Recipe

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I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often. —Ellie Rausch of Goodsoil, Saskatchewan
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 7 servings

Ingredients

  • 2 cups water
  • 2 cups diced unpeeled red potatoes
  • 1 cup diced carrot
  • 1/2 cup diced celery
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese
  • 1 cup cubed fully cooked lean ham

Nutritional Facts

One serving (1 cup) equals 212 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 847 mg sodium, 18 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fat-free milk.

Directions

  1. In a Dutch oven, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
  2. Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined. Yield: 7 servings.
Originally published as Cheddar Potato Chowder in Light & Tasty October/November 2004, p37

Nutritional Facts

One serving (1 cup) equals 212 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 847 mg sodium, 18 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fat-free milk.

Reviews for Cheddar Potato Chowder

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 24, 2014

Quick and delicious! Used Idaho potatoes instead of red. Also added a couple cups of broccoli. Made the chowder in the afternoon and kept it in the crockpot until dinner. Whole family loved it.

MY REVIEW
Reviewed Mar. 16, 2014

I combined the cheese sauce of this recipe with the vegetable combination from a TOH vegetable chowder for a wonderful low calorie vegetable chowder!

MY REVIEW
Reviewed Jan. 5, 2014

I've made this soup since it was originally published in 2004. It is incredible, and very filling. Perfect for cold MI winters! I substitute cooked diced bacon for the ham. Regular Idaho potatoes work just as well.

MY REVIEW
Reviewed Mar. 8, 2013

There were no stars, so couldn't give it a good rating. Hearts1-if you used Fat Free cheese instead of 2%, it doesn't melt & incorporate well. I often use 2% or FF evaporated milk which gives a nice creaminess with lower fat & calories. Try FF Half'n'Half, too-although I don't always care for it.

MY REVIEW
Reviewed Jan. 23, 2012

I made this over the weekend. It was excellent! I used evaporated milk in place of 2% milk since we were low on milk at the time... turned out great. I served the soup with garlic breadsticks! This recipe is going in my "save" folder. Thanks!!

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