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Smoky Cheddar Chowder

Smoky Cheddar Chowder

Get Ready

Servings: Serves 8 makes about 3 quartsLearn How to Scale This Recipe

Prep Time: 60 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

3 tablespoons unsalted butter
1 large onion, chopped medium (about 1 1/2 cups)
4 medium carrots, peeled and chopped medium (about 2 cups)
3 large ribs celery, chopped medium (about 2 cups)
1 medium Garlic clove, minced (about 1 tsp.)
2 large bay leafs
2 teaspoons Fresh thyme, minced or 3/4 tsp. dried
2 lbs leeks (about 4 medium), white and light green parts, , halved lengthwise, cleaned thoroughly, and cut into 1-inch pieces (about 7 cups)
2 lbs medium red-, yellow-, or white-skinned potatoes (about 5 medium), peeled and cut into 3/4-inch cubes (about 6 cups)
3 cups low-sodium chicken broth
2 cups half-and-half
8 oz smoked cheddar cheese, grated (about 3 cups)
1/2 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 teaspoons snipped chives, for garnish (optional)

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.

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Quantity Ingredients  
3 tablespoons unsalted butter  
1 large onion, chopped medium (about 1 1/2 cups)  
4 medium carrots, peeled and chopped medium (about  
3 large ribs celery, chopped medium (about 2 cups  
1 medium Garlic clove, minced (about 1 tsp.)  
2 large bay leafs  
2 teaspoons Fresh thyme, minced or 3/4 tsp. dried  
2 lbs leeks (about 4 medium), white and light gree  
2 lbs medium red-, yellow-, or white-skinned potat  
3 cups low-sodium chicken broth  
2 cups half-and-half  
8 oz smoked cheddar cheese, grated (about 3 cups)  
1/2 teaspoon kosher salt, or to taste  
1 teaspoon freshly ground black pepper, or to tast  
2 teaspoons snipped chives, for garnish (optional)  
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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 (21%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 13 g (65%)
Cholesterol 65 mg (21%)
Sodium 450 mg (18%)
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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