Wisconsin Cheese Chowder
Warm, creamy, and packed with rich cheese flavors, Wisconsin Cheese Chowder is the ultimate comfort food to satisfy on chilly days. This hearty soup combines the classic trio of sharp cheddar and smoky gouda cheeses with a medley of tender vegetables—carrots, celery, and potatoes—for a luscious, velvety texture in each spoonful. The base of butter, milk, and heavy cream elevates its creaminess, while a hint of ground mustard adds subtle depth and warmth. Perfect for weeknight dinners or cozy gatherings, this chowder is ready in just 45 minutes and pairs beautifully with crusty bread for a satisfying meal. With bold cheese flavors and a smooth, hearty finish, this recipe celebrates the best of Wisconsin’s dairy-rich heritage.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 0.25 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 large potatoes, peeled and diced
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup smoked gouda cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground mustard
- 2 stalks green onions, sliced (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion turns translucent.
Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot. Cover and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the milk and heavy cream, heating the mixture gently over low to medium heat. Do not let it boil.
Add the shredded cheddar and smoked gouda cheeses in small handfuls, stirring constantly until completely melted and smooth.
Season the chowder with salt, black pepper, and ground mustard. Adjust seasoning to taste.
Ladle the chowder into bowls and garnish with sliced green onions if desired. Serve immediately with crusty bread on the side.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 686 mg | 53% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 815 mg | 17% | |
*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.
