Palmetto Cheese Chowder

Palmetto Cheese Chowder
Palmetto Cheese Chowder
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Palmetto Cheese Chowder
45 minutes
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 3 stalks celery, diced
  • 5 carrots, diced
  • 1/2 cup butter or oil
  • 1 cup flour
  • 1 49.5 oz can Chicken Broth
  • 1 quart Half and Half
  • 12-24 oz Palmetto Cheese - Original, Jalapeno, or Bacon
  • 4 oz. Bacon
  • 4 oz. Scallions
  • Oyster Crackers
Ready in
45 minutes
  1. In a large soup pot on medium-high heat place oil, onions, peppers, celery, and carrots. Saute until vegetables a slightly tender.
  2. Add 1 cup of flour and stir. Cook for 2 minutes. This will help thicken the chowder.
  3. Add 1 can of chicken broth and bring to a boil, stirring occasionally.
  4. Add 1 quart of half and half and cook for 15 minutes until soup thickens. You will want to stir frequently to keep your soup from scorching on the bottom of the pan. Medium heat works best.
  5. Add 12-24 ounces of Palmetto Cheese, depending on how cheesy you like your chowder. Half Palmetto Cheese with Bacon and half Palmetto Cheese with Jalapenos is a great combo! This gives the soup a little bit of heat and great flavor.
  6. Salt and pepper to your taste.
  7. Toppings are optional, but add delicious flavor to the chowder.
  8. Brown off your bacon, chop and set aside.
  9. Slice green onions and set aside.
  10. To serve sprinkle with bacon, scallions and oyster crackers.

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Palmetto Cheese Puffs