Thick and hearty Bison Cheddar Chowder is a delicious and comforting dish. It is made with bison and slowly simmered with cubed potatoes, carrots, celery, onions, and spices. The ground bison adds a unique and savory flavor, while the cheddar cheese brings out a creamy richness. Enjoy this hearty chowder on a cold winter night for a truly comforting experience.
Thick & Hearty Bison Cheddar Chowder
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Bison Cheddar Chowder
Rated 5.0 stars by 1 users
Category
Soup, Side Dish, Supper
Cuisine
American
Author:
Tami
Servings
16
Prep Time
15 minutes
Cook Time
30 minutes
Calories
295
This delicious recipe is sure to become a favorite supper for a cold night. Made with bison and slowly simmered with cubed potatoes, carrots, celery, onions, and spices, then finished with cheddar cheese, it is bursting with flavor.
Ingredients
-
1 pound Ground Bison
-
¼ cup water
-
½ teaspoon salt
-
1½ cups chopped onion
-
1½ cups shredded carrots
-
1½ cups diced celery
-
½ teaspoon salt
-
1 teaspoon dried basil
-
1 teaspoon dried parsley flakes
-
4 tablespoons butter
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4 cups water
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4 teaspoons Chicken Better Than Bouillon
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4 cups peeled and diced potatoes
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½ teaspoon salt
-
4 tablespoons butter
-
1/3 cup flour
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3 cups shredded cheddar cheese
-
2 cups milk
-
½ teaspoon black pepper
Meat
Vegetables
Potatoes
Roux
Cheese
Directions
Using a Dutch Oven: Add water, ½ teaspoon salt, and ground bison and cook over medium heat until browned. Remove ground and set aside.
Add 4 tablespoons butter, onion, carrots, celery, ½ teaspoon salt, parsley, and basil. Sauté until tender.
Add water, Better Than Bouillon, potatoes, and ground bison, and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until potatoes are tender.
In a small skillet over medium heat, melt the remaining butter (4 tablespoons). Add the flour and stir for 3-5 minutes until bubbly and a nutty scent develops.
Add the Roux (butter and flour mixture) to the soup and bring to a boil. Stir for 2 minutes.
Reduce heat to low. Stir in the cheese, milk, ½ teaspoon salt, and pepper. Stir until the cheese melts
Remove from heat and serve.
Recipe Note
- Do not overcook the Ground Bison! Just cook until it is no longer pink.
- No need to drain the grease from the ground bison as it is lean, and we use water instead of oil when cooking to brown.
- Use sharp cheddar to bring out even more flavor.
- Try our Bison Bone Broth recipe to replace the water and Bouillon.
Nutrition
Nutrition
- Serving Size
- 8 oz
- per serving
- Calories
- 295
Amount/Serving
% Daily Value
- Fat
- 18 grams
- 23%
- Saturated Fat
- 10.4 grams
- 52%
- Cholesterol
- 64 milligrams
- 21%
- Sodium
- 427 milligrams
- 19%
- Carbs
- 18.6 grams
- 7%
- Protein
- 15.2 grams