You are here

Wisconsin Cheese Chowder

Veggie.Lover's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Cheese

Rate It

Your rating: None
4.175
Average: 4.2 (14 votes)