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Cheesy Potato Chowder


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Rate this recipe 5/5 (2 Votes)


  • 4-6 medium potatoes, peeled & cubed
  • 1 1/2 to 2 carrots diced
  • 1 can (14 1/2 oz) chicken broth
  • 1/2 lb process American Cheese (Velveeta) cubed
  • 1/2 t dill weed
  • 1/8 t salt
  • 1/4 t pepper
  • 1 1/2 cup whole milk
  • 1/4 lb bacon (about ____ pieces) cooked and and crumbled; divided
  • Dash of Tabasco sauce (optional)


Servings 5


Step 1

In a large pot, cook potatoes and carrots in chicken broth until tender (about 10 minutes)
Add cheese, dill weed, salt and pepper
Cook until cheese is melted.

Reserve some bacon for garnish; add the rest to the chowder

Add milk
Heat through

Add a dash of Tabasco sauce if needed

Top individual bowls reserved bacon


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