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Wisconsin Cheese Chowder

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)

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.

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