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Potato Chowder With Pancetta and Aged Irish Cheddar

4 servings

• 6 ounces pancetta or bacon, chopped
• 1 medium onion, peeled and chopped
• 2 tablespoons butter
• 3 tablespoons flour
• 11/2 cups chicken broth
• 1 pound Yukon Gold potatoes, unpeeled, cut into 1/2-inch chunks
• 1 cup chopped celery
• 1 cup low-fat buttermilk
• Salt and pepper
• 1 cup (4 ounces) aged Irish cheddar cheese or regular cheddar cheese, grated or shaved

In a large saucepan over medium-high heat, cook pancetta or bacon, stirring, until crisp and brown. Remove from pan with a slotted spoon and drain on paper towels. Discard all but 1/2 teaspoon fat from pan. Add onion to pan and stir often over high heat until lightly browned, 4 to 5 minutes. Remove onion with a slotted spoon.

Add butter to pan and melt over medium heat. Whisk in flour, then add broth slowly, whisking to prevent lumps. Return onion to pan, and add potatoes and celery. Cover, bring to a boil, and cook until potatoes are tender, about 12 minutes. Add buttermilk and pancetta, and stir until hot, 1 to 2 minutes. Season with salt and pepper. Ladle into bowls, top with cheese and serve.

(Adapted from Kerrygold.)

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