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Cheddar Potato Chowder

 Cheddar Potato Chowder
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
7 ServingsPrep: 20 min. Cook: 20 min.

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 King Arthur Unbleached All-Purpose Flour
  • 2 cups 2% milk
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese
  • 1 cup cubed fully cooked lean ham

Directions

  • 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.
  • 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.
Nutritional Facts: One serving (1 cup) equals 212 calories,

2 of 2

Cheddar Potato Chowder (continued)

Nutritional Facts: 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.