Perfect for a cold weather crowd or a simple family meal, this soup is so creamy and tasty, you won’t believe you’re getting a hefty amount of calcium, protein and B vitamins in every bowl.
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Created By: Jonna Schutte, Jo-Lane Farms - Iowa Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients2 slices bacon
1 cup chopped onion (about 1)
½ cup chopped carrots (about 1)
½ cup chopped celery (about 2 stalks)
4 cups lowfat 1% milk
2 tablespoons flour
2 teaspoons paprika
¼ teaspoon salt
¼ 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 of chowder in blender. Pour back into pot and stir thoroughly.
Nutritional Facts Per Serving
| Calories: |
259 |
| Total Fat: |
9g |
| Saturated Fat: |
5g |
| Cholesterol: |
31mg |
| Sodium: |
368mg |
| Carbohydrates: |
32g |
| Dietary Fiber: |
2g |
| Protein: |
14g |
| Calcium: |
35% Daily Value |
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