Harvest Cheddar Chowder


  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 cup thinly sliced carrot
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 cup cubed, skin-on red potatoes
  • 2 cups low-sodium chicken stock
  • 1 teaspoon oregano
  • 1 cup diced zucchini
  • 1 7-oz. jar roasted red peppers, drained and chopped
  • 2 tablespoons Darigold Butter
  • 2 tablespoons flour
  • 2 cups Darigold Classic Whipping Cream
  • 1 cup (4 oz.) Cheddar Cheese, shredded
  • Salt and pepper to taste


In a heavy 4-quart pan sauté green pepper, onion, carrot and garlic until crisp-tender. Add potatoes, chicken stock and seasonings. Cover and cook for 15 minutes or until potatoes are tender. In a small sauce pan melt butter over low heat. Whisk in flour and cook 5 minutes until blonde in color. Add butter-flour mixture and whipping cream to soup base. Add zucchini and red peppers. Cook on medium heat 5 minutes or until thickened. Stir in cheese. Heat thoroughly, but do not boil.


Makes 6-8 servings.