Wisconsin Cheese Chowder

Categories: Soup

Serves: 9 Servings

Ingredients:

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)

Instructions:
From: Brenda Adams

Date: Thu, 11 Jul 1996 17:10:02 -0400
Recipe By: Cooking Light, Mar/Apr 1993, page 74

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 and chicken broth; bring to a boil. Cover, reduce heat, and simmer
25 minutes or until tender.

Place flour in a bowl. Gradually add milk, blending with a wire whisk; add
to pan. Stir in salt, pepper, and nutmeg; cook 2 minutes or until
thickened. Add wine; cook 1 minute. Remove from heat; add cheeses, stirring
until cheeses melt. Yield: 9 cups (serving size: 1-1/2 cups).

NOTES : Substitute 3/4 cup low-sodium chicken broth for the Chablis, if
desired.

EAT-L Digest 10 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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