About half of the time I'm strolling through the grocery, I see stacks of leeks. They're beautiful with an ombre effect of green to white on tightly packed leaves. I admire, maybe pick up a bundle...Then I continue to stroll past them, because I don't know where to start. So after weeks and weeks of no leeks, the Cabot challenge appeared asking Reduxers to use reduced fat Cabot cheese paired a new food to make it even tastier. Perfection. And so the leeks finally came home with me.

Cabot Is Now Healthier

Cabot has released a delicious and healthier cheese. It's not just me who says so! In fact, Cabot's 75 percent reduced fat cheddar won 1st place in the US Championship Cheese Contest in 2011. You can now opt for 50% reduced fat cheese or 75% reduced fat cheese without giving up the taste and texture.

Compared to one ounce of regular cheddar which is:

  • 110 calories
  • 9 g fat
  • 30 mg cholesterol
  • 7 g protein

50 percent reduced fat

  • 70 calories
  • 4.5 grams fat
  • 15 mg cholesterol
  • 8 g protein

75 reduced fat

  • 60 calories
  • 2.5 grams fat
  • 10 mg cholesterol
  • 9 grams protein

Take a look at the difference. With the  reduced fat version versions, you're eating less fat and calories, and more protein! So with the numbers and taste to back it up,  I tried my hand at leeks. I worked to create a cheesy veggie dense  and low fat chowder that you can use for your next spring brunch. Even though chowders are thought of as a cool weather food, with the spring reminiscent leeks, and the touch of nutmeg that goes on top, you'll love this for the upper degree marks!


Cabot Cheddar Vegetable Chowder

Serves five


  • 1 T butter
  • 1 Leek (white to light green section), sliced
  • 1 clove garlic
  • 1 1/2 T flour
  • 1 3/4 broth (low sodium or vegetable)
  • 4 ribs celery, chopped
  • 3 carrots, grated
  • 1 potato, cubed
  • 1 C corn kernels
  • 1 bay leaf
  • 4 oz Neufchâtel
  • 1 C milk (skim or 1 percent)
  • 8 ounce Cabot 50% reduced fat cheese, shredded, plus cheese on top
  • 2 T cornstarch
  • Parsley
  • Nutmeg, freshly grated

Directions: In a medium stock pot, sautee butter and leeks. Add garlic and continue to sautee. Add flour and stir to coat. Add celery, carrots, and potato with broth of choice. Add bay leaf and simmer for for ten minutes. Remove bay leaf. Add neufchatel, milk, and grated cheese. Stir to combine. In a separate small bowl, add a  small amount of water and cornstarch and whisk. Add to soup and stir to thicken.

Serve soup, garnishing with chopped parsley, freshly grated nutmeg and any remaining cheese.


I love that the soup was creamy and loaded with vegetables. The leeks were delicious and added an onion like aroma to the chowder. They are an alternative I'll definitely use again. My family couldn't believe the dish was made with 50% reduced fat cheddar and low fat milk! The chowder was thick, and the cheddar taste really added depth.

You need to try this cheddar! So I'm giving away two free reduced fat Cabot cheeses!

To enter by April 3rd (8 pm EST):

Good luck,


See more Cabot recipes from Redux members:

Disclosure: I received free samples from Cabot Creamery of the cheese and giveaway items mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Creamery Cooperative and am eligible to win prizes associated with the contest. I was not compensated for my time.

Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.