Recipe - Wisconsin Cheese Chowder

Vegetable cooking spray
3 cup Diced carrot
1 cup Sliced celery
Three fourths cup Chopped green onions
1 One half pound Peeled minced round red
potato; (4 cups)
10 One half ounce Lowsodium chicken broth; (1
can)
1/3 cup Allpurpose flour
2 cup 2% lowfat milk
One fourth teaspoon Salt
One fourth teaspoon White pepper
One fourth teaspoon Ground nutmeg
Three fourths cup Chablis or other dry white
wine
3 ounce Shredded sharp Cheddar
cheese; (Three fourths cup)
1 ounce Shredded Swiss cheese; (1/4
cup)

From: Brenda Adams ADAMSFMLE@AOL.COM

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 mediumhigh 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: 1One half cups).

NOTES : Substitute Three fourths cup lowsodium chicken broth for the Chablis, if
desired.

EATL Digest 10 July 96

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