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Smoky Cheddar Chowder

Smoky Cheddar Chowder

Get Ready

Servings: Serves 8 (makes about 3 quarts)

Prep Time: 60 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

3 tablespoon Unsalted butter
1 1/2 cup Fresh white onion, chopped
2 cup Fresh carrots, peeled and chopped
2 cup Chopped celery
1 teaspoon Garlic clove, minced
2 each Whole bay leaves
2 teaspoon Minced fresh thyme
2 lb Leeks, white/green parts, cleaned and sliced 1"
2 lb Idaho Potatoes, peeled and cut 3/4"
3 cup Canned chicken broth, low sodium
2 cup Half and half
3 cup Smoked Cheddar cheese, shredded
1/2 teaspoon Kosher salt
1 teaspoon Black pepper, freshly ground
2 teaspoon Fresh snipped chives

directions:

1. In a large, heavy-bottomed Dutch oven or soup pot, melt butter over medium heat. Add onions, carrots, celery, and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add bay leaves, thyme, and leeks, stir to distribute, cover, and cook, stirring occasionally, until leeks are just tender, about 10 minutes; do not brown. If you have time, turn off heat and let rest for 1 hour to allow flavors to meld.
2. Add potatoes and chicken broth, increase heat to medium-high, bring to a boil, and reduce heat to medium. Cover, and cook until potatoes are just tender, 12 to 15 minutes. With a wooden spoon, mash some cubes of potato against side of pot and continue cooking until they release their starch into chowder, about 2 minutes.
3. Reduce heat to low, add half-and-half, and heat chowder until it's hot and almost, but not quite, simmering. Whisking gently and constantly, add Cheddar cheese about 1/2 cup at a time, making sure it's fully melted and incorporated before adding more. Season chowder with salt and pepper. Remove bay leaves and discard.
4. Ladle chowder into bowls, sprinkle each serving with chives if desired, and serve with crackers or sliced baguette.
Source: Hannaford fresh Magazine, November - December 2007

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Quantity Ingredients coupon
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3 tablespoon Unsalted butter  
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1 1/2 cup Fresh white onion, chopped  
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2 cup Fresh carrots, peeled and chopped  
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2 cup Chopped celery  
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1 teaspoon Garlic clove, minced  
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2 each Whole bay leaves  
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2 teaspoon Minced fresh thyme  
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2 lb Leeks, white/green parts, cleaned and sliced 1"  
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2 lb Idaho Potatoes, peeled and cut 3/4"  
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3 cup Canned chicken broth, low sodium  
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2 cup Half and half  
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3 cup Smoked Cheddar cheese, shredded  
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1/2 teaspoon Kosher salt  
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1 teaspoon Black pepper, freshly ground  
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2 teaspoon Fresh snipped chives  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 (makes about 3 quarts)
Base Nutrients
Calories 430 kcal (22%)
Calories from Fat 189
Total Fat 21 g (32%)
Saturated Fat 13 g (65%)
Cholesterol 65 mg (22%)
Sodium 450 mg (19%)
Total Carbohydrates 46 g (15%)
Dietary Fiber 5 g (20%)
Protein 15 g (25%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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