Whether you're thinking about Superbowl Sunday, a cure for January's bone chilling weather like we've been experiencing or what to do with a few left over baked potatoes, Dairymom Jonna Schutte of Iowa has shared a perfect solution with Chunky Baked Potato Chowder at
Dairy Makes Sense.
Chunky Baked Potato Chowder
2 slices bacon
1 cup chopped onion (about 1)
1/2 cup chopped carrots (about 1)
1/2 cup chopped celery (about 2 stalks)
4 cups lowfat 1% milk
2 tablespoons flour
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Cheddar cheese
3 Russet potatoes, baked and cut into bite sized pieces
In a large skillet, cook bacon until crisp. Remove from pan, crumble and set aside. Add onion, carrot and celery to bacon drippings and sauté over medium heat until onions are soft (about 10 minutes).
Meanwhile, in a large pot over medium heat, whisk together milk, flour, paprika, salt and pepper. Bring to a boil and stir for one minute. Reduce heat and slowly add in cheese, stir constantly until melted. Add cooked onions, carrots, celery, and potatoes; stir well. Heat until all ingredients are warm. Serve with a sprinkling of bacon crumbles.
Variation: For a thicker, creamier soup, puree 2 cups chowder in blender. Pour back into pot and stir thoroughly.