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Cheddar, Potato & Bacon Chowder

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INGREDIENTS

  • 2 thick slices bacon, preferably applewood smoked, diced
  • 1/2 cup chopped sweet or yellow onion
  • 1 can (14 oz.) reduced sodium chicken broth
  • 2 cups 2% milk
  • 1 large baking (russet) potato, peeled, cut into 1/4-inch cubes (1-1/2 to 2 cups)
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1-3/4 cups (7 oz.) Sargento® ChefStyle Shredded Extra Sharp Cheddar, divided
  • Chopped chives, thyme or parsley (optional)
 

DIRECTIONS

  • 1

    Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel; set aside.

  • 2

    Cook onion in drippings in same saucepan 4 minutes, stirring occasionally. Add broth, milk, potato, salt and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes or until potato is tender.

  • 3

    Turn off heat; add 1-1/2 cups cheese, stirring until melted.* Ladle into shallow bowls; top with remaining 1/4 cup cheese and reserved bacon. Garnish with chives, if desired.

Cheddar, Potato & Bacon Chowder
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SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 4

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 387

Total Fat 27.5g

Saturated Fat 13.5g

Trans Fat 8.5g

Polyunsaturated Fat 1.4g

Cholesterol 71mg

Sodium 1066mg

Carbohydrates 15g

Protein 19g

Dietary Fiber 1g

Vitamin A 52%

Vitamin C 7%

Calcium 479%

Iron 1%