Side Pannel
Wisconsin Cheese Chowder
Ingredients List
- 1 sm Sweet red or green pepper;
- -minced
- 1 sm Onion; minced
- 1 c Sliced celery
- 1/4 c Apple juice
- 1 ts Minced garlic
- 1/3 c All-purpose flour
- 2 c Frozen defatted chicken
- -stock; thawed
- 4 c Diced potatoes
- 1 c Skim milk
- 3/4 c Shredded extra-sharp low-fat
- -Cheddar cheese
- 1/4 c Shredded nonfat swiss cheese
Directions
In a Dutch oven, combine the peppers, onions, celery, apple juice, and
garlic. Cook, stirring, over medium-high heat for 5 minutes. Add the flour
and 1/2 cup of the stock. Cook, stirring, for 2 minutes.
Add the potatoes and the remaining 1-1/2 cups stock. Bring to a boil.
Reduce the heat to medium. Cover and cook for 20 minutes, or until the
potatoes are tender. Check by inserting the tip of a sharp knife into 1
piece.
Transfer 1 cup of the soup to a blender or food processor. Process until
smooth. Return to the pot. Add the milk, Cheddar, and Swiss. Stir to
combine. Cook, stirring, for 3 minutes, or until the cheese melts.
Makes 9 cups
To freeze, pack the cooled soup in a freezer-quality plastic container.
To use, thaw overnight in the refrigerator. If it separates after thawing,
process in a blender or food processor until smooth. Transfer to a
saucepan. Cover and cook, stirring frequently, over low heat; for 4 to 5
minutes, or until hot. Be careful not to scorch.
NOTES : Cheese-lovers give four stars to this creamy chowder, which is
thick with extra-sharp Cheddar and Swiss. Pureeing a small amount of the
soup gives it a creamier texture.
garlic. Cook, stirring, over medium-high heat for 5 minutes. Add the flour
and 1/2 cup of the stock. Cook, stirring, for 2 minutes.
Add the potatoes and the remaining 1-1/2 cups stock. Bring to a boil.
Reduce the heat to medium. Cover and cook for 20 minutes, or until the
potatoes are tender. Check by inserting the tip of a sharp knife into 1
piece.
Transfer 1 cup of the soup to a blender or food processor. Process until
smooth. Return to the pot. Add the milk, Cheddar, and Swiss. Stir to
combine. Cook, stirring, for 3 minutes, or until the cheese melts.
Makes 9 cups
To freeze, pack the cooled soup in a freezer-quality plastic container.
To use, thaw overnight in the refrigerator. If it separates after thawing,
process in a blender or food processor until smooth. Transfer to a
saucepan. Cover and cook, stirring frequently, over low heat; for 4 to 5
minutes, or until hot. Be careful not to scorch.
NOTES : Cheese-lovers give four stars to this creamy chowder, which is
thick with extra-sharp Cheddar and Swiss. Pureeing a small amount of the
soup gives it a creamier texture.
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