| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Wisconsin | Soups &, Stews | 9 | servings |
INGREDIENTS
| 1 | sm | Sweet red or green pepper; minced |
| 1 | sm | Onion; minced |
| 1 | c | Sliced celery |
| 1/4 | c | Apple juice |
| 1 | ts | Minced garlic |
| 1/3 | c | All-purpose flour |
| 2 | c | Frozen defatted chicken stock; thawed |
| 4 | c | Diced potatoes |
| 1 | c | Skim milk |
| 3/4 | c | Shredded extra-sharp low-fat Cheddar cheese |
| 1/4 | c | Shredded nonfat swiss cheese |
INSTRUCTIONS
In a Dutch oven, combine the peppers, onions, celery, apple juice, and garlic. Cook, stirring, over medium-high heat for 5 minutes. Add the flour and 1/2 cup of the stock. Cook, stirring, for 2 minutes. Add the potatoes and the remaining 1-1/2 cups stock. Bring to a boil. Reduce the heat to medium. Cover and cook for 20 minutes, or until the potatoes are tender. Check by inserting the tip of a sharp knife into 1 piece. Transfer 1 cup of the soup to a blender or food processor. Process until smooth. Return to the pot. Add the milk, Cheddar, and Swiss. Stir to combine. Cook, stirring, for 3 minutes, or until the cheese melts. Makes 9 cups To freeze, pack the cooled soup in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. If it separates after thawing, process in a blender or food processor until smooth. Transfer to a saucepan. Cover and cook, stirring frequently, over low heat; for 4 to 5 minutes, or until hot. Be careful not to scorch. NOTES : Cheese-lovers give four stars to this creamy chowder, which is thick with extra-sharp Cheddar and Swiss. Pureeing a small amount of the soup gives it a creamier texture. Recipe by: Prevention's Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.
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