Wisconsin Cheese Chowder
Makes 6 servings, about 1 ½ cups each
Getting started Equipment you will need: Dutch oven, medium bowl, wire whisk Do right away when you get home: Wash and chop vegetables
3 cups diced carrot
1 cup sliced celery
¾ cup chopped green onions
4 cups diced round red potato (about 1 ½ lb.)
2/3 cup water
2/3 cup vegetable broth
1/3 cup all-purpose flour
2 cups 2% milk
¼ tsp. ground white pepper
¼ tsp. ground nutmeg
¾ cup dry white wine
¾ cup (3 oz.) shredded sharp Cheddar cheese
¼ cup (1 oz.) shredded Swiss cheese
1. Wash and chop vegetables. Coat a Dutch oven with cooking spray and place over medium-high heat until hot. Add carrot, celery, and green onions; sauté 8 minutes.
2. Add potatoes, water, and vegetable broth; bring to a boil. Cover and reduce heat and simmer about 25 minutes or until tender.
3. Place flour in a medium bowl. Gradually add milk, blending with a wire whisk. Add to vegetables. Stir in pepper and nutmeg; cook 2 minutes or until thickened. Add wine, cook 1 minute.
4. Remove from heat and add cheeses, stirring until they melt.
Suggested Side Items: fresh fruit and dinner rolls
Shopping list: Carrots Celery Green onion Round red potatoes Vegetable broth 2% milk Dry white wine Shredded sharp Cheddar cheese Shredded Swiss cheese
Check for: All-purpose flour Ground white pepper Ground nutmeg