Fall Chowder

We're into real leaf falling, leaf piling,frost on the pumpkin  fall that includes crisp mornings and chilly evenings. It's not quite cold enough for a fire in the fireplace but perfect for a warm soup at supper. 

Thanks to Iowa Dairymom Jonna Schutte for sharing this recipe with Midwest Dairy and The Dairy Good CookBook!

Chunky Baked Potato Chowder
     
4 slices bacon
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
6 cups milk
1/4 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground
  black pepper
11/2 cups shredded Cheddar cheese
3 medium unpeeled russet potatoes,
    baked,cooled and cut into bite-size 
    pieces
Hot pepper sauce
2 green onions,sliced


Directions:
Cook the bacon until crisp in a large skillet. Remove the bacon from the skillet,reserving the dripping. Crumble the bacon and set aside.

Add the onion,carrot,and celery to the bacon drippings in the skillet and cook over medium heat until tender;set aside.

Whisk together the milk,flour,paprika,salt,and pepper in a large saucepan. Bring to a boil and stir for 1 minute or until slightly thickened. Reduce the heat and slowly add the cheese, stirring constantly until melted.

Add the cooked onion mixture and potatoes to the soup in the saucepan. Stir well. Heat until all the vegetables are warm. Season to taste with hot pepper sauce. Serve topped with a sprinkling of bacon crumbles and green onion.

Dairy Soup Solution

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

Ingredients

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

Preparation

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.