Thick & Hearty Bison Cheddar Chowder

Bison Cheddar Chowder

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.

Author

Tami

Prep Time

15 minutes

Cook Time

30 minutes

Servings

16

Category

Soup, Side Dish, Supper

Cuisine

American

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
• 4 cups water
• 4 teaspoons Chicken Better Than Bouillon
• 4 cups peeled and diced potatoes
• ½ teaspoon salt
• 4 tablespoons butter
• 1/3 cup flour
• 3 cups shredded cheddar cheese
• 2 cups milk
• ½ teaspoon black pepper

Directions

1. Using a Dutch Oven: Add water, ½ teaspoon salt, and ground bison and cook over medium heat until browned. Remove ground and set aside.
2. Add 4 tablespoons butter, onion, carrots, celery, ½ teaspoon salt, parsley, and basil. Sauté until tender.
3. 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.
4. 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.
5. Add the Roux (butter and flour mixture) to the soup and bring to a boil. Stir for 2 minutes.
6. Reduce heat to low. Stir in the cheese, milk, ½ teaspoon salt, and pepper. Stir until the cheese melts
7. Remove from heat and serve.