Ingredients: 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) Aged Cheddar Cheese, shredded Directions: 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