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


  • 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

1 cup: 212 calories, 9g fat (5g saturated fat), 29mg cholesterol, 847mg sodium, 18g carbohydrate (0 sugars, 2g fiber), 16g protein.


  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

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carolunderhill User ID: 1703508 234255
Reviewed Oct. 9, 2015

"This soup was good and would make it again. I had homemade chicken broth on hand and used it in place of water. I think it adds to the flavour."

springleaf User ID: 1035761 232678
Reviewed Sep. 11, 2015

"Very good! I didn't have 2% milk, and I barely had 1%, either, so I'll share how I made it so maybe it will help someone else. I sauteed the carrots, celery, and onion in 1 Tbsp butter before adding the potatoes and water. I used 1/2 c of 1% milk, and 1 1/2 c fat free milk, since that's what I had on hand. I was very careful to stir often and only added a little bit of cheese at a time so it wouldn't curdle. I used 1 c of shredded cheddar, and 4 slices of organic American cheese slices, broken into pieces. And I used ham lunchmeat that I just cut into bite size pieces. My family loved it, and they asked for me to add it to our regular menus. Great recipe. Thank you for submitting it! I served it with Crusty dinner Biscuits (another excellent recipe) and iced tea."

fascinator User ID: 7633968 226213
Reviewed May. 11, 2015

"Very good."

jastickney User ID: 6010161 66096
Reviewed Sep. 22, 2014

"I made this for dinner tonight. It was quite good, but I added 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp Italian seasoning, and 1 tsp garlic powder to make it delicious! :)"

angieact1 User ID: 1990802 154570
Reviewed Sep. 22, 2014

"This was well loved by my friends! I loved that it is low calorie, and it really hit the spot!"

kafaughn User ID: 3552105 145717
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."

joedebfry User ID: 265172 149991
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!"

lissasmom User ID: 7583542 154564
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."

cheriwinkle User ID: 1239361 63585
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."

diligentfrog User ID: 569604 127025
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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