Cheesy Potato Bell Pepper Chowder

Total Time
Prep 15 mins
Cook 30 mins

A belly-warmer! Makes a lot, but is easily halved. Serving size is a guess.

Ingredients Nutrition


  1. In a large soup pot, melt butter. Add onion, bell peppers and garlic and sauté until tender.
  2. Briskly stir in the flour.
  3. Add the chicken broth and stir well.
  4. Stir in the potatoes, chives and pepper; bring to a soft boil. Reduce heat and gently simmer for about 20 minutes or until potatoes are tender. *Stir FREQUENTLY to prevent sticking on bottom.
  5. Add half and half and cheeses; stir constantly until cheese is melted.
  6. Add salt; if needed to taste.
  7. Serve.
Most Helpful

I used milk and did not have enough cheese, and adde a bit of cornstarch to thicken it up a bit- SOOOOO goood!!!!

christina1998 January 31, 2012

We really enjoyed this soup! I used 8 cups broth, and about 2 cups of 2% milk to 1/2 C. flour because I wanted to stretch it into more soup. We also skipped the swiss and just did the 1 cup cheddar and it was plenty cheesy. Oh I also added celery and carrots to get some more veggies in the kids :o).

Darcy's Diner November 14, 2007

Parsley, A very tasty soup. Made just as directed but used Yukon Gold potatoes; baking potatoes would have been better. Going to add a cubed poached chicken breast today for lunch. Thanks, Janet

Jezski February 16, 2007