CHEDDAR CHOWDER SOUP RECIPES

Name: Cheddar Potato Chowder
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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 shredded reduced-fat cheddar cheese; 1 cup cubed fully cooked ham

CHEDDAR POTATO CHOWDER RECIPE: HOW TO MAKE IT

Cheddar Potato Chowder Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 7 servings.

Number Of Ingredients 11

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 ham

Steps:

In a Dutch oven, combine the first 7 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.

Nutrition Facts : Calories 212 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 847mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 16g protein.

CHEDDAR CHEESE CHOWDER RECIPE | MYRECIPES

Cheddar Cheese Chowder Recipe | MyRecipes image

Provided by MyRecipes

Yield 7 cups

Number Of Ingredients 13

Ingredients

2 carrots
1 celery stalk
1 small onion
½ small green bell pepper
¼ cup butter or margarine
2 garlic cloves, minced
? cup all-purpose flour
1 (14 1/2-ounce) can ready-to-serve chicken broth
2 cups milk
4 cups (16 ounces) shredded Cheddar cheese
½ teaspoon salt
¾ teaspoon pepper
4 bacon slices, cooked and crumbled

Steps:

Scrape and thinly slice carrots; finely chop celery, onion, and green bell pepper.
Melt butter in a 3-quart saucepan over medium-high heat; add vegetables and garlic, and cook, stirring constantly, 5 to 7 minutes or until tender.
Add flour; cook, stirring constantly, 1 minute. Stir in chicken broth and milk; cook 5 minutes or until mixture is slightly thickened and bubbly.
Add shredded cheese, salt, and pepper, stirring until well blended. Stir in additional milk, if necessary, to reach desired consistency. Sprinkle with crumbled bacon.

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