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Print this Recipe    Cheese 13

Wisconsin Cheese Chowder
Yield: 9 servings

Vegetable cooking spray
3 cups diced carrot
1 cup sliced celery
3/4 cup chopped green onions
4 cups peeled, diced round red potato (about 1-1/2 pounds)
1 (10-1/2-ounce) can low-sodium chicken broth
1/3 cup all-purpose flour
2 cups 2% low-fat milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3/4 cup Chablis or other dry white wine
3/4 cup (3 ounces) shredded sharp Cheddar cheese
1/4 cup (1 ounce) shredded Swiss cheese

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).

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


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