Wisconsin Cheese Chowder
(from tdwilli’s recipe box)
Source: Chef2Chef Food Service
Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Cheese, Chowder, Soup
Ingredients
- vegetable cooking spray
- 3 cups diced carrots
- 1 cup sliced celery
- 3/4 cup chopped green onions
- 4 cups peeled, diced round red potatoes (about 1 1/2 pounds)
- 1 can (10 1/2 ounces) low-sodium chicken broth
- 1/3 cup flour
- 2 cups (2 percent) low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 3/4 cup Chablis or other dry white wine
- 3/4 cup (3 ounces) shredded Wisconsin Sharp Cheddar cheese
- 1/4 cup (1 ounce) shredded Wisconsin Swiss cheese
Directions
-
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add carrots, celery and green onions, sauti 8 minutes. Add potatoes and chicken broth, bring to a boil. Cover, reduce heat and simmer 25 minutes or until tender. Place flour in a bowl. Gradually add milk, blending with a wire whisk, add to pan. Stir in salt, pepper and nutmeg; cook 2 minutes or until thickened. Add wine, cook 1 minute. Remove from heat, add cheeses, stirring until cheeses melt.