Cheesy Potatoes Chowder

Cheesy Potatoes Chowder

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  • Prep Time


  • Total Time


  • Servings



  • 6

    medium red potatoes (2 lbs), unpeeled, cut into ½ in. pieces

  • 1

    carton (32 oz) reduced sodium chicken broth

  • ½

    tsp salt

  • ½

    tsp pepper

  • 12

    oz. broccoli cuts

  • c flour

  • 1

    c fat-free milk

  • 8

    oz sharp cheddar cheese (block)

  • ½

    c sour cream (fat free)


1. Place the potatoes in a pot; add just enough water to cover potatoes. Heat to boiling. 2. Reduce heat; cover and simmer 10-15 minutes or until potatoes are very tender. Drain 3. Reserve 1 c potatoes; return remaining potatoes to saucepan. 4. In a small bowl, mash potatoes with a fork; return to saucepan. 5. Stir in broth; salt and pepper. Heat to boiling. 6. Add broccoli. Return to boiling; cook uncovered 4 minutes; stirring occasionally. Reduce heat to medium. 7. In a small bowl with a wire wish, stir flour and milk until well mixed. 8. Add milk mixture to potatoes, stirring constantly. 9. Cook over medium heat, stirring frequently, until mixture thickens and boils. 10. Stir in cheese until melted and smooth. 11. Stir in sour cream, cook until thoroughly heated.


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