Cheddar and Bacon Potato Chowder
Recipe Type: Main
Serves: 4-6
  • 1 tbsp. butter
  • ¼ cup chopped red or yellow onion
  • 1 can (14-1/2 oz.) chicken broth
  • 1 cup milk
  • ½ cup half and half
  • 1½ pounds red potatoes, baked, cut into cubes
  • ½ cup canned sweet corn
  • dash of pepper
  • Kraft Fresh Takes Cheddar Jack and Bacon
  • sour cream (for garnish)
  • Two green onions, sliced. (for garnish)
  1. Melt butter in large saucepan or dutch oven over medium heat.
  2. Add onions and sautee until crisp-tender. Add chicken broth, milk, half and half, corn and potatoes. Bring just to boil, stirring constantly.
  3. Slightly crush potatoes with back of spoon. Simmer on medium-low heat 5 minutes, stirring frequently.
  4. Add Fresh Takes to soup, including both cheese and bacon bread crumbs. Cook until cheese is melted and chowder has thickened, stirring constantly.
  5. Serve, topping each bowl with sour cream and green onions.
Recipe by Finding Zest at