Zutaten für Cheddar Potato Chowder
- 1 cup water
- Red Potatoes
- Carrot
- Celery
- 1 medium onion (chopped)
- 1 teaspoon salt
- Pepper
- All Purpose Flour
- 2% Low Fat Milk
- Low Fat Cheddar Cheese
- Lean Ham
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Zubereitung von Cheddar Potato Chowder
- In a large Dutch oven, combine 1 pound Yukon Gold potatoes (cubed), 1 medium onion (chopped), 2 celery stalks (chopped), 4 cups low-sodium chicken broth, 1 cup water, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until potatoes are tender.
- Meanwhile, in a separate saucepan, whisk together 1/4 cup all-purpose flour and 2 cups milk until smooth.
- Cook the milk mixture over medium heat, whisking constantly, until it thickens (about 2-3 minutes).
- Remove from heat and stir in 1 cup shredded sharp cheddar cheese until melted and smooth.
- Stir the cheese sauce into the cooked potatoes and broth.
- Gently stir in 1/2 cup cooked diced ham (optional).
- Heat through for a few minutes, ensuring everything is well combined.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
22g
Fat
13g
Carbs
5g
