Best 5 Cheddar Potato Chowder Recipes

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Indulge in the creamy comfort and rich flavors of Cheddar Potato Chowder, a classic soup that warms the soul on chilly days. This hearty and satisfying chowder is brimming with tender potatoes, savory bacon, and a velvety broth infused with the irresistible taste of sharp cheddar cheese. Our collection of recipes offers a variety of takes on this beloved dish, catering to different dietary preferences and culinary skills. From classic to vegetarian, gluten-free to slow cooker, you'll find the perfect recipe to tantalize your taste buds and bring joy to your table. So, let's dive into the delectable world of Cheddar Potato Chowder and discover the culinary treasures that await.

Here are our top 5 tried and tested recipes!

CHEDDAR POTATO CHOWDER



Cheddar Potato Chowder 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

Time 40m

Yield 7 servings.

Number Of Ingredients 11

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, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 847mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.

CHEDDAR, CORN & POTATO CHOWDER



Cheddar, Corn & Potato Chowder image

Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, sliced
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1 carton (32 ounces) chicken broth
1 pound potatoes (about 2 medium), peeled and cubed
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.

CREAMY POTATO/CHEDDAR CHOWDER



Creamy Potato/Cheddar Chowder 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.

Provided by kzbhansen

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

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.

CHEDDAR POTATO CHOWDER



Cheddar Potato Chowder image

Make and share this Cheddar Potato Chowder recipe from Food.com.

Provided by Parsley

Categories     Chowders

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 15

7 cups peeled and diced potatoes (about 7 medium potatoes)
2 tablespoons butter
1 cup chopped sweet onion
2 celery ribs, chopped (chop the leaves and include them too)
5 cups chicken stock (or vegetable stock)
1 cup frozen corn, thawed (or 1 cup drained canned corn)
1 cup light cream
1 cup milk
1/4 cup flour
1 teaspoon chives
1 teaspoon parsley
1/4-1/2 teaspoon salt (to taste)
1/2 teaspoon pepper
1/4 teaspoon paprika
2 cups shredded sharp cheddar cheese (or mild cheddar)

Steps:

  • In a large soup pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes.
  • Add chicken (or vegetable) stock and diced potatoes to pot. Bring to a boil and simmer for about 5 minutes or until potatoes are tender (depends on how small you diced them); reduce heat to med-low and add corn and light cream.
  • In a small bowl, whisk together milk and flour to combine well; add to pot and stir well. Add chives, parsley, salt, pepper and paprika and stir. Heat through.
  • Reduce heat to low and stir in cheddar cheese. Heat and stir often until cheese has melted and soup has thickened. Serve.

BACON, POTATO AND CHEDDAR CHOWDER



BACON, POTATO AND CHEDDAR CHOWDER image

Categories     Soup/Stew     Cheese     Potato     Quick & Easy     Simmer

Yield 4-6 servings

Number Of Ingredients 9

6 slices bacon, chopped
1 Tbsp vegetable oil
1 onion, chopped
2 Tbsp all-purpose flour
1 tsp fresh or dried thyme
4 cups chicken or vegetable stock
2-3 thin skinned potatoes, unpeeled and diced
1 cup half & half
1 cup grated old cheddar

Steps:

  • In a largish pot, cook the bacon over medium-high heat until crisp; remove with a slotted spoon and set aside in a bowl. Add the oil and the onions to the pot and cook for 5-6 minutes, until soft. Sprinkle the flour and thyme over the onions and stir to coat, cooking for a minute. Add the stock and potatoes, bring to a boil and simmer uncovered for 15 minutes, until the potatoes are tender. Add the half & half and cheddar and cook for a few more minutes, until the cheese is melted. Stir in the bacon and season to taste with salt and pepper.

Tips:

  • Use a variety of potatoes. This will give your chowder a more complex flavor and texture. Yukon Gold, red potatoes, and russet potatoes are all good choices.
  • Don't overcook the potatoes. They should be tender but still hold their shape.
  • Use a good quality cheddar cheese. This will make all the difference in the flavor of your chowder.
  • Add some vegetables. This will make your chowder more nutritious and flavorful. Carrots, celery, and onions are all good choices.
  • Use chicken or vegetable broth. This will give your chowder a more flavorful base.
  • Season your chowder to taste. Add salt, pepper, and other spices to taste.
  • Serve your chowder hot. It's best enjoyed when it's piping hot.

Conclusion:

Cheddar potato chowder is a delicious and comforting soup that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and hearty meal, give cheddar potato chowder a try. You won't be disappointed!

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