Fabulous Freelancer Foodie Recipe: Cheddar Chowder

Whether in a bread bowl or paired with a favorite fresh salad, this cheddar chowder recipe makes for a memorable meal!

Note: this recipe is adapted from one found in the 1984 version of the Land O’Lakes Country Heritage Cookbook.


  • 2 cups (2 medium) of chopped potatoes
  • 1 cup (1 medium) of sliced carrot
  • 2/3 cup of chopped celery
  • 1/3 cup of chopped onion
  • 2 cups of water
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 2 tablespoons of sweet cream butter
  • 2 tablespoons of all-purpose flour
  • 2 cups of milk
  • 1 cup of shredded cheddar cheese
  • 1 cup of shredded American cheese
  • 1 cup of cooked chopped turkey bacon


  1. In a saucepan, combine the potatoes, carrot, celery, onion, water, salt, and pepper.
  2. Cook those ingredients over medium heat, occasionally stirring until the mixture comes to a boil within 10 to 12 minutes.
  3. Cover the saucepan, reducing the heat to low.
  4. Continue cooking for about 20 to 22 minutes until the vegetables are crisply tender.
  5. Simultaneously, in another saucepan, melt the butter and stir in the flour.
  6. Cook the butter and flour mixture over low heat, stirring constantly for about a minute until this mixture reaches a smooth, bubbly consistency, then stir in the milk.
  7. Continue cooking the butter/flour/milk mixture with occasional stirring for about 10 to 12 minute until it’s thick and comes to a boil.
  8. Allow this mixture to continue boiling for an additional minute, then remove it from heat and stir in the remaining ingredients until the cheese is melted, creating a cheese sauce.
  9. Stir the completed cheese sauce into the other saucepan that has the undrained cooked vegetables.
  10. Cook the resulting soup over medium heat, stirring periodically for 5 to 6 minutes until it’s heated thoroughly.

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