Cheesy Potato Bell Pepper Chowder

"A belly-warmer! Makes a lot, but is easily halved. Serving size is a guess."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • In a large soup pot, melt butter. Add onion, bell peppers and garlic and sauté until tender.
  • Briskly stir in the flour.
  • Add the chicken broth and stir well.
  • 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.
  • Add half and half and cheeses; stir constantly until cheese is melted.
  • Add salt; if needed to taste.
  • Serve.

Questions & Replies

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  1. christina1998
    I used milk and did not have enough cheese, and adde a bit of cornstarch to thicken it up a bit- SOOOOO goood!!!!
  2. Darcys Diner
    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).
  3. Jezski
    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
  4. ChefMDTP
    I made this for a potluck, and it was a huge hit. Great choice for these below zero days! I used orange and yellow peppers, and substituted 2% evaporated milk for the half-and-half, but omitted the swiss. I had to simmer 30 minutes insead of 20, but some of my potato pieces were a bit on the large size. The leftovers were divine as well.
  5. Sharon123
    Oh my, this was good! I only had orange pepper, so used that and added a stalk of celery. I used a cheddar/monterey jack blend and left out the swiss cheese(I didn't have any), but I bet it would be even better with it. I did add alot of Greek seasoning and my DH raved over it! Of course, I loved it too! Thank you and I'm looking forward to eating leftovers!



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