Growing up my mom used to always make a cheddar chowder that we kids loved! She would make it on cool fall nights and into the winter months. When I moved out and had kids of my own, I asked her for the recipe. She hadn’t made it in so long and she couldn’t recall the exact recipe which she cut out of a newspaper many decades ago. So we got together and attempted to recreate it. This is what we came up with.
This recipe is great when served with a side salad and a crusty bread. My kids love it and request that I make it at least once a month during the fall and winter months.
The trick is to get everything out and measured before even starting the recipe because once it starts cooking, it goes fast. Also make sure to cut the vegetables the same size so that they all cook at the same time.
Cheddar Chowder Recipe
3 cups water
3 chicken bullion cubes
4 medium potatos peeled & diced
1 cup carrots, diced
1/2 cup green bell pepper, diced
1 cup frozen corn
1/3 cup butter
1/3 cup all purpose flour
4 cups milk
3 cups sharp cheddar cheese
1 tsp. Tabasco Sauce
Salt & Pepper to taste
Crisp Bacon, crumbled (optional)
Scallions, diced (optional)
Combine water and bullion in a large pot. Bring to boil and add diced vegetables. Reduce heat, cover and simmer approx. 12 minutes or until tender. Meanwhile, melt the butter in another pot. Then blend in flour using a whisk. Add milk slowly and bring to a boil but stirring constantly so milk won’t burn. Once it boils, remove from heat and mix in the cheddar cheese. Make sure to let cheese melt completely. Then combine the cheese mixture into the vegetable mixture. Add Tabasco Sauce, salt and pepper to taste. Serve with crumbled crisp bacon and scallions on top.
I use skim milk and reduced fat cheese and it still taste great.
Frozen chopped onion and bell peppers can be substituted for the fresh.