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Cheddar Potato Chowder Recipe

Cheddar Potato Chowder Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cheddar Potato Chowder

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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."

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."

Reviewed May. 11, 2015

"Very good."

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! :)"

Reviewed Sep. 22, 2014

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

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."

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!"

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."

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."

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!!"

Reviewed Jan. 15, 2012

"I have made this many times and always pleasantly surprises me how good it is."

Reviewed Nov. 30, 2011

"We loved this chowder!! Didn't change a thing, didn't need to. Deliciouss and easy to make. My family loved it. Will make it again and again. It's now in my printed reciped book of favorites. Thanks for posting it."

Reviewed Apr. 3, 2011

"Very good! even when made with 1% milk. Great recipe"

Reviewed Dec. 23, 2010

"DELICIOUS flavor!! But...The first time we made it, we used nonfat milk (trying to be even healthier)...and the cheese seized! We made it again, using 2% milk, and it was WONDERFUL. We REALLY like this soup. It's rich, tasty, and comforting, and not so heavy. Delicious."

Reviewed Nov. 16, 2010

"This soup is the best, and so easy to make my husband loved it so much said this is a winning soup recipe .thanks so much for posting this ."

Reviewed Oct. 18, 2009

"I make this ALL THE TIME, everyone loves it. This is my favorite recipe on the entire site, hands down!"

Reviewed Oct. 2, 2008

"I was surprised how delicious this soup was given how easy it was to make. This beats my previous recipe, which took much longer to make, hands down."

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