Side Pannel
Wisconsin Cheese Chowder
Wisconsin Cheese Chowder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews, Soups, United States
Ingredients List
- Vegetable cooking spray
- 3 c Diced carrot
- 1 c Sliced celery
- 3/4 c Chopped green onions
- 1 1/2 lb Peeled diced round red
- -potato; (4 cups)
- 10 1/2 oz Low-sodium chicken broth; (1
- -can)
- 1/3 c All-purpose flour
- 2 c 2% low-fat milk
- 1/4 ts Salt
- 1/4 ts White pepper
- 1/4 ts Ground nutmeg
- 3/4 c Chablis or other dry white
- -wine
- 3 oz Shredded sharp Cheddar
- -cheese; (3/4 cup)
- 1 oz Shredded Swiss cheese; (1/4
- -cup)
Directions
Coat a deep Dutch oven or stock pot with cooking spray. Heat over medium-high. Add carrots, celery and green onions. Sautee, stirring often, about 8 minutes.
Add potatoes and chicken broth; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Meanwhile, place flour in a bowl. Gradually add milk, whisking until smooth. Add milk mixture to pan and stir well. Add salt, pepper and nutmeg. Cook 2 minutes or until thickened. Add the wine and cook 1 minute. Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).
Add potatoes and chicken broth; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Meanwhile, place flour in a bowl. Gradually add milk, whisking until smooth. Add milk mixture to pan and stir well. Add salt, pepper and nutmeg. Cook 2 minutes or until thickened. Add the wine and cook 1 minute. Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).
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