Italian Cheese Chowder
Warm up with a comforting bowl of Italian Cheese Chowder, a rich and hearty fusion of classic Italian flavors and creamy, velvety goodness. This recipe combines a medley of fresh vegetables—like onions, carrots, celery, and tender russet potatoes—simmered to perfection in a luxurious broth enriched with heavy cream and Italian seasoning. The real highlight is the trio of cheeses—mozzarella, Parmesan, and sharp provolone—that melt into the chowder for an irresistibly indulgent texture and bold flavor. Garnished with fresh parsley and served with crusty bread, this 30-minute dish is the perfect family-friendly dinner or cozy lunch. Packed with comforting ingredients, this cheesy chowder is your go-to recipe for satisfying Italian-inspired comfort food.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 large russet potato, peeled and diced
- 1 teaspoon Italian seasoning
- 1 cup part-skim mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup sharp provolone cheese, shredded
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- crusty bread (optional, for serving)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly.
Gradually pour in the chicken broth while stirring to prevent lumps from forming.
Add the heavy cream, diced potato, and Italian seasoning to the pot. Bring to a gentle simmer over medium heat.
Reduce the heat to low, cover, and cook for 15 minutes, or until the potatoes are tender.
Remove the lid and stir in the mozzarella, Parmesan, and provolone cheeses. Stir until the cheeses are fully melted and incorporated into the chowder.
Season with salt and black pepper to taste.
Ladle the chowder into bowls and garnish with chopped fresh parsley.
Serve immediately with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 7125 mg | 310% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 23.6 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1980 mg | 152% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3410 mg | 73% | |
*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.
