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Wisconsin Cheese Chowder

Veggie.Lover's picture
  Vegetable cooking spray 1
  Diced carrot 3 Cup (48 tbs)
  Sliced celery 1 Cup (16 tbs)
  Chopped green onions 3⁄4 Cup (12 tbs)
  Peeled diced red potato 4 Cup (64 tbs) (Round Ones)
  Water 2⁄3 Cup (10.67 tbs)
  Canned vegetable broth/Chicken broth 2⁄3 Cup (10.67 tbs), diluted
  All purpose flour 1⁄3 Cup (5.33 tbs)
  2% milk 2 Cup (32 tbs)
  Ground white pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Shredded sharp cheddar cheese 3 Ounce (3/4 Cup)
  Shredded swiss cheese 1 Ounce (1/4 Cup)

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add carrot, celery, and green onions; saute 8 minutes.
Add potato, water, and vegetable broth; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until tender.
Place flour in a medium bowl.
Gradually add milk, blending with a wire whisk; add to pan.
Stir in pepper and nutmeg; cook 2 minutes or until thickened.
Add wine; cook 1 minute.
Remove from heat; add cheeses, stirring until cheeses melt.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1748 Calories from Fat 439

% Daily Value*

Total Fat 50 g76.5%

Saturated Fat 27.4 g136.8%

Trans Fat 0 g

Cholesterol 141.2 mg47.1%

Sodium 1410.8 mg58.8%

Total Carbohydrates 232 g77.4%

Dietary Fiber 32.3 g129.1%

Sugars 34.8 g

Protein 73 g146.2%

Vitamin A 1579.9% Vitamin C 263.9%

Calcium 190.4% Iron 67.9%

*Based on a 2000 Calorie diet

Wisconsin Cheese Chowder Recipe