What is the definitive guide to Hilary Erickson's signature Cheddar Chowder recipe?

Hi, I’m Hilary Erickson from The Pregnancy Nurse. Let me walk you through my family’s favorite Cheddar Chowder exactly how I make it.

Ingredients (serves 4–6)

• 2 cups boiling water
• 2 cups diced potatoes
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 teaspoon onion salt
• 1/4 teaspoon pepper
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups milk
• 2 cups grated cheddar cheese
• 1/2 cup cubed ham or cooked, crumbled bacon (I usually use ham)

Step‑by‑step directions

1. In a pot, combine boiling water, potatoes, carrots, celery, onion salt, and pepper. Cover and simmer about 10 minutes; do not drain.
2. While veggies simmer, make a white sauce: in a microwave-safe bowl, whisk melted butter and flour, then whisk in milk.
3. Microwave on high 90 seconds, whisk, then repeat 2–3 times until thickened.
4. Stir in cheddar until melted, then add ham.
5. Pour the cheese sauce into the undrained vegetables, stir, and heat gently until hot but not boiling.

If you’d like tips for freezing or making it ahead for busy nights, want me to add those next?