Cheddar Potato Chowder Recipe

Name: Cheddar Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Butter; 2 whole Carrots, Peeled And Sliced; 2 stalks Celery, Diced; 1 whole Onion, Peeled And Chopped; 3 Tablespoons All-purpose Flour; 1/2 teaspoons Dry Mustard; 1/2 teaspoons Paprika; 1/4 teaspoons Black Pepper; 1 teaspoon Dried Parsley; 1 teaspoon Dried Basil; 2 teaspoons Garlic Powder; 2 teaspoons Kosher Salt; 2 cups Heavy Cream; 2 cups Chicken Stock; 6 whole Red Potatoes, Chopped (scrubbed Clean And Peeled Of Any Brown Spots Or Eyes); 1/2 pounds Bacon; 2 cups Shredded Cheddar Cheese; 1 bunch Chives, Minced (optional)

Servings: persons

1/4 cups Butter
2 whole Carrots, Peeled And Sliced
2 stalks Celery, Diced
1 whole Onion, Peeled And Chopped
3 Tablespoons All-purpose Flour
1/2 teaspoons Dry Mustard
1/2 teaspoons Paprika
1/4 teaspoons Black Pepper
1 teaspoon Dried Parsley
1 teaspoon Dried Basil
2 teaspoons Garlic Powder
2 teaspoons Kosher Salt
2 cups Heavy Cream
2 cups Chicken Stock
6 whole Red Potatoes, Chopped (scrubbed Clean And Peeled Of Any Brown Spots Or Eyes)
1/2 pounds Bacon
2 cups Shredded Cheddar Cheese
1 bunch Chives, Minced (optional)

1
In a large stock pot, melt butter over medium heat. Add carrots, celery and onion, and cook until vegetables are soft but not brown, approximately 10 minutes. Stir in flour and remaining dry ingredients, up to and including the salt. Cook for about 2 minutes until ingredients bind together. Gradually add cream, about a half cup at a time, and stir constantly as the mixture will firm up at first and then slowly loosen up as you continue to add the cream. Once all of the cream has been incorporated, pour in the chicken stock and add the potatoes. Bring to a boil, and then reduce heat to low and simmer for 10 minutes or until potatoes are fork tender. While the soup is simmering, cook the bacon in a separate pan.*
2
Remove soup pot from heat and stir in cheddar cheese, handfuls at a time, until all two cups are added and the cheese is melted. You have the option of stirring the crumbled bacon into the soup, or just sprinkle a bit on top for added presentation. If you're using chives, which I recommend, these can also be stirred in or sprinkled over the top of each bowl.
3
Serve hot and be ready for copious praise! This really is some seriously decadent soup that you'll want to make again and again! I recommend reheating any leftovers in a saucepan on the stove, as microwaving seems to curdle the cream base and lose its lovely, velvety texture.
4
* You can prepare the bacon well in advance using whichever cooking method you prefer; the important thing is that the bacon be ready when the soup is ready!

1446

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cups Butter, 2 whole Carrots, Peeled And Sliced, 2 stalks Celery, Diced, 1 whole Onion, Peeled And Chopped, and more.

Yes, Cheddar Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar Potato Chowder

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