Cheese Chowder

    1 hour 15 minutes

    There's nothing better than a warming fish chowder on a cold day. The grated carrots and Cheddar cheese in this chowder make it distinctive.

    125 people made this

    Serves: 16 

    • 1 tablespoon unsalted butter
    • 1 large onion, finely diced
    • 2 large potatoes, peeled and cubed
    • 2 cloves garlic, minced
    • 6 cups (1 1/2 litres) chicken stock
    • 250g tinned tomatoes, diced
    • 2 large carrots, grated
    • 1 1/2 cups (375ml) milk
    • 1/2 cup (125ml) thickened cream
    • salt and pepper to taste
    • 1 kg white fish, cut into cubes
    • 60g grated cheddar cheese
    • 1 pinch chilli flakes, or to taste

    Preparation:35min  ›  Cook:40min  ›  Ready in:1hour15min 

    1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic and continue cooking until the potatoes have softened slightly, about 10 minutes.
    2. Pour in the chicken stock, tomatoes and carrots. Bring to a boil then reduce heat to medium-low, cover and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper then stir in the fish.
    3. Continue simmering uncovered until the fish is flaky and no longer translucent in the centre, about 10 minutes. Gently stir in the Cheddar cheese and chilli flakes until the cheese has melted. Serve immediately.

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    Reviews in English (120)


    I'm sure this still would have been a 5 star without the changes I made, but I did make some revisions to fit our tastes and to decrease fat/calories even more, as this is already a fairly light chowder. I used cod (about a 1/3 of the price) and the flavor was still great. I also used a couple extra pototoes and pureed them after they got a bit soft to help create a thicker consistency. I replaced the tomatoes with a can of corn, used 1 cup of skim milk, and about 1/2 of a 14 oz can of reduced fat evaporated milk. In addition to the fish, I added a can of minced clams, reserving the clam juice. I mixed the clam juice with about 3-4 Tbsp of cornstarch and that really thickened the chowder nicely. I shook in a good amount of salt and pepper and also added a little Old Bay and cayenne. With the richness of this chowder the way I prepared it, it's hard to believe there is only about 3-4 grams of fat per serving.  -  25 Aug 2010  (Review from Allrecipes USA and Canada)


    I used cod rather thn halibut (availabilty dictated this), and evaporated milk rather than milk and cream, a lower fat subsitute I often use in chowders that does not sacrifice smoothness. Turned the heat up with a bit of extra crushed pepper in consideration of some family members. Used red skin potatoes unpeeled and fresh parsley so the colors were lovely. Yummy! I can see this being a family favorite.  -  17 Jan 2010  (Review from Allrecipes USA and Canada)


    Delicious! My dad made this a long time ago and he shredded the carrots, so I was quite pleased that I found this recipe on allrecipes. I didn't have the heavy cream on hand, but I thickened the soup with corn starch and it turned out fine.  -  10 Feb 2009  (Review from Allrecipes USA and Canada)