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6 servings, 1 cup each
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Sprinkle with freshly ground black pepper just before serving.
Serve with crusty whole grain rolls or bread.
Warm up on a cool, fall day with a cup of this easy-to-make chowder that's rich in calcium from the cheddar cheese and milk.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My family liked the chowder very much. I doubled the recipe, used 4 cups of milk (instead of 6), and added 1 cup of ham cubes. I garnished the bowls of soup with shredded cheddar cheese and thinly sliced green onions. As someone else noted, the soup burns on the bottom of the pan. As a result, I spent a lot of time removing the burned pieces before reheating it in the microwave oven. I am considering cooking it completely in the microwave oven next time to prevent the scorching problem. When I put the leftovers in the refrigerator, I added a little milk since it had thickened upon cooling.
Warm, hearty and filling - a great last minute supper - so yummy!!!