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Cheddar Potato Chowder


I omit the bouillon cubes and in place of the water use chicken stock.

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  • 3 tablespoons margarine or butter
  • 2 medium-size carrots, peeled and diced
  • 2 medium-size ribs celery, thinly sliced
  • 1 small onion, chopped
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground pepper
  • 2 cups milk
  • 2 cups water
  • 4 medium-size Idaho Potatoes, peeled and cut into 1/2-inch cubes
  • 2 chicken-flavor bouillon cubes or envelopes
  • 1 1/2 cups shredded Cheddar cheese
  • 4 slices bacon, cooked and crumbled (optional) Chopped chives (optional)


Servings 4


Step 1

In 3-quart saucepan over medium heat, melt margarine. Add carrots, celery and onion; cook until tender, about 10 minutes, stirring occasionally Stir in flour, dry mustard, paprika and pepper; cook 1 minute.

Gradually add milk, water, potatoes and bouillon. Bring to a boil over high heat; reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender.

Remove saucepan from heat; add cheese and stir just until melted. Top each serving with crumbled bacon and chopped chives, if desired.


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