Thick & Hearty Bison Cheddar Chowder

Th ick

and

hearty

Bison

Cheddar

Ch

owder

is

a

delicious

and

comforting

dish.

It

is

made

with

b

ison

and

slowly sim

m

ered

with

cub

ed

potatoes

,

carrots

,

cel

ery

,

onions

,

and

spices

.

The

ground b

ison

adds

a

unique

and

sav

ory

flavor

, while

the

c

heddar

cheese

brings

out

a

creamy

richness

.

Enjoy

this

hearty

ch

owder

on

a

cold

winter

night

for

a

truly

comforting

experience

.

star

Bison Cheddar Chowder

Rated 5.0 stars by 1 users

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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

Meat

• [

1 pound Ground Bison

](/products/ground-bison?recipe_id=1167818)

¼ cup water

½ teaspoon salt

Vegetables

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

Potatoes

4 cups water

4 teaspoons Chicken Better Than Bouillon

4 cups peeled and diced potatoes

½ teaspoon salt

Roux

4 tablespoons butter

1/3 cup flour

Cheese

3 cups shredded cheddar cheese

2 cups milk

½ teaspoon black pepper

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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

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