Cheese Chowder


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A wonderful and hearty meal in the winter time.

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Victorville CA


  • 4 potatoes, peeled and cubed
  • 4-5 carrots, cut up
  • 1 onion, chopped (or as much as you want)
  • 2 C. broth
  • 3 Tbs. flour
  • 4 Tbs. butter
  • 2 C. milk
  • 2 C. cheese
  • salt and pepper
  • 1 Tbs. cornstarch (if necessary, see directions)

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Put vegetables in pot, add broth. Cook for about 20-30 min or until you can almost poke a fork into potato. Slowly melt butter in another saucepan, add flour very slowly, and whisk until mixed well. Slowly add milk, continue to whisk. Add cheese, continue to whisk. (Don't forget to check your potatoes, don't let them boil, keep low)If you find your cheese sauce is not thick enough, then take about 1 Tbs. cornstarch in about 2 Tbs. water. Mix together until it just a cloudy liquid, no lumps. Now pour into your cheese sauce and this should thicken it just enough.Pour all cheese sauce into vegetables and stir and add salt and pepper. Enjoy with cornbread. 

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