Cold Weather Potato Chowder with Caraway Cheese
Warm up on chilly days with a hearty bowl of Cold Weather Potato Chowder with Caraway Cheese, a rich and creamy soup bursting with comforting flavors. This recipe combines tender russet potatoes, sweet carrots, and celery in a velvety broth infused with the distinctive aroma of caraway seeds. The chowder is elevated with a luscious blend of sharp cheddar and creamy caraway cheese, adding depth and a hint of complexity to each spoonful. Partially blended for a perfect balance of creamy texture and hearty vegetable chunks, this comforting dish is finished with a dash of heavy cream and a sprinkle of fresh parsley for a vibrant touch. Ready in just an hour, this potato chowder is an ideal centerpiece for family dinners or cozy nights by the fire, served piping hot with crusty bread or your favorite crackers.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon caraway seeds
- 4 medium russet potatoes, peeled and diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup caraway cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and caraway seeds, cooking for another 1-2 minutes until fragrant.
Add the diced potatoes, carrots, and celery to the pot. Stir well to combine the vegetables with the butter and aromatics.
Pour in the chicken or vegetable broth, bringing the mixture to a boil. Lower the heat to a simmer and let cook for 20-25 minutes, or until the vegetables are tender.
Using an immersion blender, partially blend the soup directly in the pot to create a creamy texture while leaving some chunks of vegetables for added bite. Alternatively, carefully scoop out half of the soup, blend it in a countertop blender, and return it to the pot.
Stir in the heavy cream, sharp cheddar cheese, and caraway cheese. Continue to cook over low heat, stirring frequently, until the cheeses are fully melted and the chowder is smooth.
Season the chowder with salt and ground black pepper to taste. Adjust the seasonings as needed.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
3413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 141.8 g | 709% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 9211 mg | 400% | |
| Total Carbohydrate | 230.4 g | 84% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 26.0 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2798 mg | 215% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5975 mg | 127% | |
*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.
