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Cheesy Potato Chowder

This hearty chowder makes a great lunch or dinner. Serve with a green salad and slices of whole grain bread to complete the meal.

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( 38 Ratings)

38 Ratings

5 Stars 47%

4 Stars 37%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 12 )

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Prep Time 30 min
Total Time 60 min
Servings 8

Ingredients

6: medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes

1: carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)

1/2: teaspoon salt

1/2: teaspoon pepper

3 1/2: cups Green Giant® frozen broccoli cuts

1/3: cup Gold Medal® all-purpose flour

1: cup fat-free (skim) milk

1: brick (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*

1/2: cup fat-free sour cream

4: medium green onions, chopped (1/4 cup)

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Directions

1 In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
2 Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
3 In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
4 To serve, ladle soup into bowls.

EXPERT TIPS

Expert Tips

Because red-skinned potatoes are firmer and will retain their shape better than russets, they are the best choice for soups or chowders such as this.

*For better melting cheese, we recommend using brick cheese and shredding it yourself instead of using preshredded cheese.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 710mg; 710%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 4g 4% Sugars 5g 5% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 25%;
Calcium: 30%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 1/3/2013 9:01:31 PM REPORT ABUSE Lynnks71 said:

Rating:

I've made this several times and all nine of us love it. I skip cooking the potatoes in water and cook them in the broth. I've made it different each time. I've added things (chicken, ham, onion, garlic, different veggies) and taken thing out (It's even good without the cheese) and every time it has been good.

This reply was: Helpful Inspiring

Posted 9/30/2012 3:25:38 PM REPORT ABUSE Oriental1949 said:

Rating:

This soup is excellent! However, the potatoes do not need to be cooked in water and drained. Cook them in the broth and save yourself a step. It gives the potatoes more flavor. There are so many things you can add to this recipe to suit your taste, but the base recipe is great.

This reply was: Helpful Inspiring