Cheddar Potato Chowder Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 7
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 2 cups water
- 1/4 cup chopped onion
- 1/2 cup diced celery
- 2 cups 2% milk
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese
- 2 cups diced unpeeled red potatoes
- 1 cup diced carrot
- 1 cup cubed fully cooked lean ham
- Carbohydrate 7.4446128088034 g
- Cholesterol 0 mg
- Fat 0.108378814217749 g
- Fiber 0.487436250257628 g
- Protein 1.01002688991456 g
- Saturated Fat 0.0201966987374977 g
- Serving Size 1 1 serving (151g)
- Sodium 123.207198864916 mg
- Sugar 6.95717655854577 g
- Trans Fat 0.0316923855688936 g
- Calories 35 calories
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
