Cheddar Potato Chowder
Ingredients
- 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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
955
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).