Potato Chowder with Pancetta and Aged Cheddar

Irish Cheddar Cheese transforms this chowder, making it irresistibly rich and creamy.

• 6 oz pancetta or bacon, chopped
• 1 medium onion, peeled and chopped
• 1 lb Yukon Gold potatoes, unpeeled, cut into 1/2 inch chunks
• 1 cup chopped celery, including a few leaves
• 1 1/2 cups chicken broth
• 1 cup low-fat buttermilk
• Salt and pepper
• 1 cup (4 oz) Kerrygold Aged Cheddar Cheese, shredded

In large saucepan, over medium-high heat, add pancetta and cook, stirring until crisp and brown, about 5 minutes. Remove from pan with 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 very lightly browned, 4 to 5 minutes. Add potatoes, celery and broth. 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. Remove from heat, stir in cheese, ladle into bowls and serve immediately. Makes 4 servings.