Cheddared Farmhouse Chowder
Warm, hearty, and irresistibly cheesy, Cheddared Farmhouse Chowder is the ultimate comfort food for cozy nights. This creamy soup starts with crispy thick-cut bacon, sautéed vegetables, and tender russet potatoes, all simmered to perfection in a rich chicken broth. A splash of heavy cream and a generous helping of sharp cheddar cheese give the chowder its velvety texture and bold, tangy flavor, while fresh thyme adds an herbal touch. Finished with crunchy bacon bits, a sprinkle of green onions, and optional crusty bread on the side, this one-pot wonder is as satisfying as it is easy to make. Perfect for family dinners or when you need a comforting bowl of warmth, this chowder is a must-try recipe that brings farmhouse flavors straight to your table.
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 2 medium Carrot, diced
- 2 Celery stalk, diced
- 2 large Russet potatoes, peeled and cubed
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Green onions, thinly sliced
- 1 loaf Crusty bread for serving (optional)
Instructions
In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy, about 7–8 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
Add the butter to the pot with the bacon fat and let it melt. Stir in the diced onion, carrots, and celery. Sauté the vegetables until softened, about 5–6 minutes.
Add the cubed potatoes and minced garlic, stirring to combine. Cook for 1–2 minutes until the garlic is fragrant.
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook the flour mixture for 1–2 minutes to eliminate any raw flavor.
Gradually pour in the chicken broth, stirring constantly to ensure the mixture is smooth. Bring the chowder to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 15–20 minutes, or until the potatoes are tender.
Stir in the heavy cream, shredded cheddar cheese, thyme, salt, and pepper. Continue cooking over low heat, stirring until the cheese is fully melted and the chowder is creamy.
Taste and adjust seasoning if necessary. Ladle the chowder into bowls and garnish with the cooked bacon bits and sliced green onions.
Serve hot with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 350 mg | 27% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1041 mg | 22% | |
*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.
