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Today’s #30DaysofDairy recipe is a delicious baked potato chowder courtesy of Midwest Dairy Association.

This recipe is also featured in the new Dairy Good Cookbook. Win your copy in our Pinterest contest (plus a chance at a $100 gift card!).

Chunky Baked Potato Chowder

chunky baked potato chowder

Servings: 6
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Created by: Jonna Schutte, Jo-Lane Farms – Iowa
2 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
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.