Wisconsin Cheese Chowder Recipe
Ingredients
| Vegetable cooking spray | ||
| Carrot | 3 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs), sliced | |
| 3/4 cup chopped green onions | ||
| 4 cups peeled, diced round red potato | ||
| Water | 2/3 Cup (16 tbs) | |
| 2/3 cup canned vegetable or chicken broth, diluted | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Milk fat | 2 Cup (16 tbs) | |
| Ground white pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 3/4 Cup (16 tbs) | |
| Shredded Swiss cheese | 1/4 Cup (16 tbs) | |
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.
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.
Chef
