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Cheese Potato Chowder

Cheese Potato Chowder recipe image
This Creamy Cheese Potato Chowder is the ultimate comfort food for chilly evenings. It combines the earthy richness of instant potato flakes with a velvety milk and chicken broth base. The star of the show is the generous amount of sharp cheddar and tangy blue cheese, which melt into a luxurious, savory sauce. Saut&# 195;©ed onions and green bell peppers add a fresh, aromatic crunch that balances the heaviness of the cheese. It comes together in under 30 minutes, making it an ideal weeknight dinner or a cozy side dish for holiday gatherings. Serve it hot, garnished with extra cheese for a truly indulgent experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 331.3
Dietary: Gluten-free
Description
This Creamy Cheese Potato Chowder is the ultimate comfort food for chilly evenings. It combines the earthy richness of instant potato flakes with a velvety milk and chicken broth base. The star of the show is the generous amount of sharp cheddar and tangy blue cheese, which melt into a luxurious, savory sauce. Saut&# 195;©ed onions and green bell peppers add a fresh, aromatic crunch that balances the heaviness of the cheese. It comes together in under 30 minutes, making it an ideal weeknight dinner or a cozy side dish for holiday gatherings. Serve it hot, garnished with extra cheese for a truly indulgent experience.
Ingredients
  • 1 tablespoon Butter
  • 3/4 cup Chopped onion
  • 1/2 cup Green bell pepper, chopped
  • 3 cup Low-fat milk
  • 1 cup Chicken broth
  • 1/8 teaspoon Ground black pepper
  • 1 1/4 cup Instant mashed potato flake
Directions
  1. 1
    In a medium saucepan, melt the butter over medium heat.
  2. 2
    Add the chopped onion and green bell pepper to the pan.
  3. 3
    Cook and stir the vegetables until they are softened and translucent, about 5 minutes.
  4. 4
    Pour in the low-fat milk, chicken broth, and ground black pepper.
  5. 5
    Bring the liquid mixture to a gentle boil, stirring occasionally.
  6. 6
    Gradually stir in the instant mashed potato flakes.
  7. 7
    Continue to cook and stir constantly until the chowder thickens, about 1 minute.
  8. 8
    Remove the pot from the heat and let it sit for one minute to cool slightly.
  9. 9
    Stir in the grated sharp cheddar cheese and crumbled blue cheese until fully melted and smooth.
  10. 10
    Ladle the hot chowder into bowls and garnish with a sprinkle of reserved cheddar and blue cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 331.3kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 5.2g26%
Cholesterol 65.1mg22%
Sodium 152.8mg7%
Total Carbohydrate 28.1g10%
Dietary Fiber 3.2g13%
Sugars 12.8g
Protein 24.7g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheese, chowder, potato, creamy, comfort food, blue cheese, cheddar, soup, winter, hearty, easy dinner, vegetarian option, quick recipe, warm, savory, onion, bell pepper, milk, broth, flakes
Read it online: https://www.chefs-mate.com/recipe/cheese-potato-chowder/