Can I make this chowder vegetarian?

Yes! Just use vegetable broth instead of chicken broth.

How do I make it gluten-free?

Use cornstarch or a gluten-free flour blend instead of regular flour.

Yes! Try adding corn, carrots, or even broccoli for a heartier bowl.

Creamy and comforting cheddar potato chowder with tender potatoes, melted cheese, and a rich, hearty base. Perfect for cozy dinners at home.

4 medium potatoes, peeled and diced

1 small onion, chopped

2 cloves garlic, minced

2 tbsp butter

2 tbsp flour

3 cups chicken or vegetable broth

1 cup milk

1 cup shredded cheddar cheese

1/2 cup sour cream (optional)

Salt and black pepper to taste

1/2 tsp paprika (optional)

Chopped green onions or parsley for garnish

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1. In a large pot, melt butter over medium heat. Add onion and garlic, cook 2–3 minutes.

2. Add diced potatoes and broth. Simmer 12–15 minutes until tender.

3. Whisk flour and milk, then stir into pot to thicken. Simmer 5 minutes.

4. Reduce heat, stir in cheddar and sour cream until melted and smooth.

5. Season with salt, pepper, and paprika. Garnish with green onions and serve warm.

Use sharp cheddar for the best flavor.

Mash a few potatoes to naturally thicken the chowder.

For a richer soup, add heavy cream or bacon bits.

Pairs perfectly with crusty bread or salad.