Cheddar Chowder - Kraft Recipes Top
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Cheddar Chowder

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  • Add water to potatoes, carrots, celery, onion, salt and pepper. Cover; simmer 10 minutes. Do not drain.
  • Make white sauce with margarine, flour and milk. Add cheese; stir until melted.
  • Add undrained vegetables and ham, if desired. Heat, do not boil.


I have used this recipe for over 30 years; however, I can't really call it "mine" as it came from a 1971 cookbook, "The Complete Cheese Cookbook", published by Kraft Foods Division of Kraftco Corporation. My husband and I have made one change. We like to add cauliflower florets along with the other vegetables. Other options mentioned in the cookbook: Omit ham and add 8 slices crisply cooked, crumbled bacon for "Varsity Chowder" Omit ham and add 1/2 pound sliced frankfurters for "School Day Chowder" Omit ham, add 2 cups cream-style corn for "Midwest Chowder" This is a very satisfying soup on a fall or winter day. And it uses ingredients that are easy to keep on hand.

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