Wisconsin Cheese Chowder
|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.