Susan’s Cheddar Chowder
📜 Collection: UK3 | ✍️ Attribution: Susan | 📂 Category: Soups A comforting, hearty cheddar chowder packed with tender vegetables and savory ham. This creamy vintage soup is rich, flavorful, and easy to make.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 4-6 Servings |
🔪 Key Equipment
- Saucepan
- Large saucepan
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Potatoes | Peeled and chopped |
| 1/2 cup | Carrots | Sliced |
| 1/2 cup | Celery | Sliced |
| 1/4 cup | Onion | Chopped |
| 2 cups | Water | Boiling |
| 1/4 cup | Margarine | None |
| 1/4 cup | Flour | None |
| 1/2 teaspoon | Salt | None |
| 1/4 teaspoon | Pepper | None |
| 2 cups | Milk | None |
| 2 cups | Cheddar Cheese | Grated |
| 1 cup | Ham | Chopped |
Instructions
Step 1: Simmer the Vegetables
- Mix the 2 cups potatoes, 1/2 cup carrots, 1/2 cup celery, and 1/4 cup onion with 2 cups boiling water in a saucepan.
- Simmer covered for 15 minutes until tender, then set aside.
Step 2: Prepare the Base and Finish
- Melt 1/4 cup margarine in a large saucepan.
- Stir in 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Whisk in 2 cups milk and cook until thickened, stirring constantly until smooth.
- Stir in 2 cups cheddar cheese until completely melted and smooth.
- Add the cooked veggies with their cooking liquid along with 1 cup ham.
- Heat just to serving temperature, stirring occasionally, and ensure you do not boil.
💡 Make-Ahead & Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, taking care not to boil.
Original Recipe Scan
