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
- In a saucepan, combine the potatoes, carrot, celery, onion, water, salt, and pepper.
- Cook those ingredients over medium heat, occasionally stirring until the mixture comes to a boil within 10 to 12 minutes.
- Cover the saucepan, reducing the heat to low.
- Continue cooking for about 20 to 22 minutes until the vegetables are crisply tender.
- Simultaneously, in another saucepan, melt the butter and stir in the flour.
- 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.
- 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.
- 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.
- Stir the completed cheese sauce into the other saucepan that has the undrained cooked vegetables.
- Cook the resulting soup over medium heat, stirring periodically for 5 to 6 minutes until it’s heated thoroughly.
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