Cheddar Chowder
Rich, creamy, and bursting with flavor, Cheddar Chowder is the ultimate comfort food that will warm you from the inside out. This hearty soup combines tender russet potatoes, sautéed carrots, celery, and onions with a velvety cheese-infused broth made from sharp cheddar, milk, and savory chicken or vegetable stock. A hint of paprika adds a subtle smokiness, while a sprinkle of fresh parsley provides a pop of color and freshness to every bowl. Ready in just 45 minutes, this easy, one-pot recipe is perfect for cozy weeknight dinners or chilly weekend lunches. Serve it with crusty bread or a crisp side salad for a complete meal that the whole family will love. Whether you're a soup devotee or simply craving a creamy cheddar cheese soup, this chowder is sure to satisfy!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 medium russet potatoes, peeled and diced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the diced potatoes and cook for an additional 2 minutes.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly add the chicken or vegetable broth while stirring to prevent lumps. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
Stir in the milk, then add the shredded cheddar cheese one handful at a time, stirring well after each addition to melt the cheese completely.
Season the chowder with salt, black pepper, and paprika, adjusting to taste if necessary.
Simmer the chowder gently for 5 more minutes, stirring occasionally to prevent sticking.
Remove the pot from heat and ladle the chowder into bowls. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 7624 mg | 331% | |
| Total Carbohydrate | 173.1 g | 63% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 41.9 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2439 mg | 188% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4143 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
