POTATO CHEDDAR CHOWDER RECIPES

Name: Creamy Potato/Cheddar Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 2 cups water, boiling; 2 cups potatoes, diced; 1/2 cup carrot, chopped; 1/2 cup broccoli, chopped; 1/4 cup onion, chopped; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1 garlic clove, chopped (optional); 1/4 cup butter; 1/3 cup flour; 2 cups milk; 2 cups cheddar cheese, shredded; 1 cup ham, Cooked and cubed

CREAMY POTATO/CHEDDAR CHOWDER RECIPE - FOOD.COM

Creamy Potato/Cheddar Chowder Recipe - Food.com image

Potatoes, cheese, broccoli, ham, and carrots. This is a nice comfort food for those cold winter days. I sometimes add garlic in mine as Im a garlic lover.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups water, boiling
2 cups potatoes, diced
1/2 cup carrot, chopped
1/2 cup broccoli, chopped
1/4 cup onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 garlic clove, chopped (optional)
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups cheddar cheese, shredded
1 cup ham, Cooked and cubed

Steps:

In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
Cover and simmer 10 minutes.
DO NOT DRAIN!
Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
Add all of this to the Potato/Carrot mixture.
Heat but dont boil.

Nutrition Facts : Calories 379.8, FatContent 24.6, SaturatedFatContent 15.1, CholesterolContent 83.4, SodiumContent 1292.1, CarbohydrateContent 20.6, FiberContent 1.9, SugarContent 1.5, ProteinContent 19.5

CHEESY POTATO CHOWDER RECIPE - BETTYCROCKER.COM

Cheesy Potato Chowder Recipe - BettyCrocker.com image

This hearty chowder makes a great lunch or dinner. Serve with a green salad and slices of whole grain bread to complete the meal.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 10

Ingredients

6 medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups Frozen Broccoli Cuts
1/3 cup Gold Medal™ all-purpose flour
1 cup fat-free (skim) milk
1 brick (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2 cup fat-free sour cream
4 medium green onions, chopped (1/4 cup)

Steps:

In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
To serve, ladle soup into bowls.

Nutrition Facts : Calories 240 , CarbohydrateContent 32 g, CholesterolContent 20 mg, FatContent 0 , FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 710 mg, SugarContent 5 g, TransFatContent 0 g

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