Cheddar Potato Chowder Recipe

5 21 27
Cheddar Potato Chowder Recipe
Cheddar Potato Chowder Recipe photo by Taste of Home
Publisher Photo

Cheddar Potato Chowder Recipe

Read Reviews
5 21 27
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 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 all-purpose flour
  • 2 cups 2% milk
  • 2 cups 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.
Originally published as Cheddar Potato Chowder in Light & Tasty October/November 2004, p37

Nutritional Facts

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

  • 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 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.
Originally published as Cheddar Potato Chowder in Light & Tasty October/November 2004, p37

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Reviews forCheddar Potato Chowder

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Angel182009 User ID: 6228642 277886
Reviewed Nov. 17, 2017

"I may have added a little more cheese than the recipe ,called for. I'll definitely be making this for the long winter months ahead."

MY REVIEW
rosederosiers User ID: 3468921 260283
Reviewed Jan. 25, 2017

"Very easy to make and it's delicious and very warming on a cold day. Will be making this often."

MY REVIEW
annlindblad User ID: 7743001 259437
Reviewed Jan. 8, 2017

"Hearty and yummy... Great way to use up left over ham...Definitely a hit..."

MY REVIEW
katecrid47 User ID: 7098019 258853
Reviewed Dec. 30, 2016

"This recipe is definitely a keeper. I did use chicken broth instead (low sodium) and regular potatoes peeled but everything else the same. It was awesome. Even better the next day. My children even loved it which is amazing. Thank you for sharing!"

MY REVIEW
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."

MY REVIEW
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."

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

"Very good."

MY REVIEW
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! :)"

MY REVIEW
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!"

MY REVIEW
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."

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