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Potato Cheddar Chowder

Updated on May 26, 2014

Potato-Cheddar Chowder

Cast your vote for Potato-Cheddar Chowder

Mmmmm - Chowder!

Every once in a while you want a nice thick creamy hot bowl of soup. Most chowders are a bit greasy for me so I use just a little olive oil in place of the usual butter. I do not mash the potatoes either. I like little chunky bits in my chowder. I like this with a sandwich made of fresh hot bread out of the oven or by itself with crackers. Perfect for a chilly, damp day. Tastes best served in a big earthenware bowl with some nice artisan crackers.

Warm Chowder Looks Good in an Earthenware Bowl

A little parsley sprinkled over the soup makes it look nice.
A little parsley sprinkled over the soup makes it look nice. | Source

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 4-6 servings


  • 4 tbsp. olive oil
  • 1 cup onions, finely chopped
  • 1/4 cup bell peppers, finely chopped
  • 5 cups vegetable broth
  • 3 cups potatoes, peeled and diced
  • 1/2 tsp salt
  • 2 1/2 tbsp all-purpose flour
  • 3/4 cup evaporated milk
  • 1/2 tsp dried sage
  • 1/2 tsp chicken seasoning
  • 4-6 oz cheddar cheese, grated

Making Chowder

  1. In large saucepan, heat olive oil on low-medium, then saute the onions and peppers until softened. Add the vegetable broth, the potatoes and salt, increase the heat and bring to a boil. Once it starts to boil, reduce heat, partially cover the pot and simmer the potatoes gently, partially covered, until they are tender. Reduce heat until the sauce is ready
  2. At the same time put 2 tbsp olive oil in a small saucepan and heat gently on medium to low heat. Stir in flour with a small wire whisk and keep stirring till the mixture starts to thicken. Whisk 1 cup of hot potato broth into the sauce adding it a small amount at a time. Simmer for a minute or so, and then remove the sauce from the heat.
  3. Add sauce to the broth and potatoes along with milk and seasonings. Bring the soup to a gentle boil, stirring to mix everything together. After a minute or so, remove the pot from the burner and stir in the cheese a little at a time to allow it to melt.
  4. Next you'll want to taste the soup to see if it’s right. You can adjust seasonings to achieve the necessary balance you like. You may even want to hold off on the sage and chicken seasoning till this point and add a little at a time till the soup tastes just like you want it to.


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    • Pauline Davenport profile image

      Pauline Davenport 4 years ago from Isle of Man

      that's the problem with me twayneyking- I do that all of the time and sometimes it turns out really good and sometimes it's a disaster - that's the adventure I suppose, but the good does tend to outweigh the bad or mediocre. I do a lot of cooking with olive oil, even putting it on toast sometimes instead of butter - a different but lovely somehow foreign taste, especially with a bit of rubbed in tomato and basil- oooh me mouth's watering at the thoughts just now - yes - proper cooking is surely the best isn't it?

    • twayneking profile image

      twayneking 4 years ago from Puyallup, WA

      Pauline, this recipe has lots of room for pitching stuff in. The original called for mashing the potatoes, but I like potato chunks in my chowder. Also, I subbed olive oil for butter and made it a bit lighter when I did it once. Soup is great for when you want to clean out the fridge of leftover veggies and stuff.

    • Pauline Davenport profile image

      Pauline Davenport 4 years ago from Isle of Man

      Cooking is a passion with me, and I'm not a 'measurer' but a 'thrower in' and a lot of my soups tend to turn out the same. This sounds really good and I'm giving it a try and willfollow the ingredients exactly for once in my life- good for my vegetarian daughter too - thanks for this

    • Vacation Trip profile image

      Susan 4 years ago from India

      This recipe sounds yummy. Thank you for sharing.