Wisconsin Cheese Chowder

Veggie.Lover's picture

Aug. 12, 2010


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

Nutrition Facts

Serving size Complete recipe

Calories 1748Calories from Fat 439

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 27 g135%

Trans Fat 0 g


Sodium 1410 mg58.75%

Total Carbohydrates 232 g77.3%

Dietary Fiber 32 g128%

Sugars 34 g

Protein 73 g146%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet