Makes 6 servings. 

Ingredients:

• 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, cut into bite-sized pieces

Instructions:

1. In a large skillet, cook bacon until crisp. Remove from pan, crumble and set aside.
2. Add onion, carrot, and celery to bacon drippings and sauté over medium heat until onions are soft (about 10 minutes). 
3. 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.
4. 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.
5. 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.

Nutrition Facts:  260 calories, 9 g fat, 14 g protein, 35% daily value calcium