Potato-Cheddar Chowder

Potato-Cheddar Chowder Recipe - Vegetarian Comfort Food from Ghana and Italy

Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4-6 |

Vegetarian diet

Introduction

Potato-Cheddar Chowder is a comforting and hearty soup that is perfect for a cozy night in. This creamy and cheesy chowder is filled with tender potatoes and savory cheddar cheese, making it a delicious and satisfying meal.

History

Potato-Cheddar Chowder is a classic American dish that has been enjoyed for generations. It is believed to have originated in the United States, where potatoes and cheddar cheese are staple ingredients in many traditional dishes. This chowder has become a popular comfort food, loved for its rich and creamy texture and flavorful taste.

Ingredients

4 tbsp unsalted butter
1 cup finely chopped onion
4 cups vegetable broth
3 cups peeled and diced yukon gold potatoes
0.5 tsp salt
2.5 tbsp all-purpose flour
1.5 cups milk
0.5 tsp dried sage
0.5 tsp freshly ground pepper
4 to 6 oz (170 g) grated sharp cheddar cheese

How to prepare

1. In a large saucepan, melt 2 tbsp of butter over medium heat. Add the onion and cook, stirring often, until softened for about 7 minutes. Add the broth, potatoes, and salt. Increase the heat and bring it to a boil. Reduce the heat to simmer the potatoes gently, partially covered, until tender for about 10 to 12 minutes. Remove the pan from the heat.
2. Meanwhile, in a small saucepan, melt the remaining 2 tbsp of butter over medium heat. Stir in the flour and cook, stirring constantly, until the sauce thickens slightly for about 5 minutes. Whisk 1 cup of hot potato broth, a little at a time, into the sauce. Simmer for another minute and remove from the heat.
3. Using a slotted spoon, transfer the cooked potatoes to a potato ricer or food mill placed over a medium mixing bowl. (Alternatively, transfer the potatoes to a medium bowl and mash with a potato masher.) Rice the potatoes, then stir them back into the broth along with the sauce, sage, and black pepper to taste. Bring the soup just to a boil, stirring, then remove from the heat. Stir in the cheese, a little at a time, until melted. Taste the soup and adjust the seasonings if necessary. Serve hot.

Variations

Add cooked bacon or ham for a smoky flavor.
Stir in some chopped fresh herbs such as parsley or chives for added freshness.
Use different types of cheese such as Gruyere or Swiss for a unique twist.

Cooking Tips & Tricks

Be sure to dice the potatoes into small, uniform pieces to ensure they cook evenly.

- Stir the soup frequently while cooking to prevent the cheese from sticking to the bottom of the pan.

- For a thicker chowder, you can mash some of the potatoes with a potato masher before adding the cheese.

- Feel free to add in extra vegetables such as corn or carrots for added flavor and nutrition.

Serving Suggestions

Serve Potato-Cheddar Chowder with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Be sure to simmer the potatoes gently to ensure they cook evenly and become tender.

- Whisk the hot potato broth into the flour mixture slowly to prevent lumps from forming.

- Stir the cheese into the soup a little at a time to ensure it melts evenly.

Ingredient Substitutions

You can use russet potatoes instead of Yukon gold potatoes.

- Use vegetable or chicken broth depending on your preference.

- Substitute half-and-half or cream for the milk for a richer chowder.

Make Ahead Tips

Potato-Cheddar Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Potato-Cheddar Chowder with a sprinkle of chopped chives or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Serve Potato-Cheddar Chowder with a crisp green salad and a glass of white wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover Potato-Cheddar Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Potato-Cheddar Chowder contains approximately 350 calories.

Carbohydrates

Each serving of Potato-Cheddar Chowder contains approximately 30 grams of carbohydrates.

Fats

Each serving of Potato-Cheddar Chowder contains approximately 20 grams of fat.

Proteins

Each serving of Potato-Cheddar Chowder contains approximately 10 grams of protein.

Vitamins and minerals

Potato-Cheddar Chowder is a good source of vitamin C, potassium, and calcium.

Alergens

Potato-Cheddar Chowder contains dairy (cheese and milk) and wheat (flour).

Summary

Potato-Cheddar Chowder is a rich and creamy soup that is high in carbohydrates and fats, making it a satisfying and filling meal. It is also a good source of protein and essential vitamins and minerals.

Summary

Potato-Cheddar Chowder is a classic and comforting soup that is perfect for a cozy night in. This creamy and cheesy chowder is filled with tender potatoes and savory cheddar cheese, making it a delicious and satisfying meal for the whole family to enjoy.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a chilly autumn day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As soon as I came across the recipe for Potato-Cheddar Chowder, I knew I had to give it a try.

I had always loved chowders, with their rich, creamy broth and hearty chunks of vegetables. And this particular recipe called for one of my favorite ingredients - sharp cheddar cheese. I could already imagine the warm, comforting flavors melding together in a big, steaming bowl of soup.

I decided to make the chowder for dinner that night, and as I gathered the ingredients and started chopping potatoes, I couldn't help but think back to all the recipes I had learned over the years. My grandmother had been an amazing cook, and she had passed down her love of cooking to me.

I remembered how she used to make the most delicious soups and stews, always using fresh, seasonal ingredients and never skimping on the flavor. She had taught me the importance of taking your time in the kitchen, of letting the ingredients simmer and meld together to create a truly unforgettable dish.

As I added the potatoes to the pot and poured in the chicken broth, I thought about all the different sources I had gathered recipes from over the years. Some had come from cookbooks, like the one I was using now, while others had been passed down from friends and family members.

I thought about the time my best friend had shared her grandmother's recipe for homemade pasta sauce with me, or the time my neighbor had taught me how to make the perfect apple pie. Each of these recipes held a special place in my heart, and I cherished the memories of cooking and eating them with loved ones.

As the chowder simmered on the stove, filling the kitchen with its savory aroma, I grated the sharp cheddar cheese and added it to the pot. The cheese melted into the soup, creating a creamy, cheesy base that I knew would be absolutely delicious.

I ladled the chowder into bowls and garnished it with crispy bacon and chopped green onions. As my family sat down at the table and took their first bites, I watched their faces light up with delight. The flavors were even better than I had imagined - the rich, creamy broth, the tender chunks of potato, and the sharp, tangy cheese all coming together in perfect harmony.

My husband leaned over and kissed me on the cheek, telling me it was the best chowder he had ever tasted. My children eagerly asked for seconds, their bowls quickly emptying as they savored each spoonful.

As we sat around the table, enjoying our meal together, I felt a deep sense of gratitude for all the recipes I had learned over the years. Each one had brought me closer to my family, creating moments of connection and joy that would last a lifetime.

And as I took another spoonful of Potato-Cheddar Chowder, savoring the warm, comforting flavors, I knew that this recipe would become a staple in our household, a dish that would be passed down from generation to generation, just like all the others that had come before it.