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.
Bison Cheddar Chowder
Tami
16
15 minutes
30 minutes
295
American
Soup, Side Dish, Supper
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
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1 pound Ground Bison
¼ cup water
½ teaspoon salt
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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
4 teaspoons Chicken Better Than Bouillon
4 cups peeled and diced potatoes
½ teaspoon salt
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4 tablespoons butter
1/3 cup flour
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3 cups shredded cheddar cheese
2 cups milk
½ teaspoon black pepper
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.
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