Name: Wisconsin Cheese Chowder
Ingredients: Vegetable cooking spray; 3 c Diced carrot; 1 c Sliced celery; 3/4 c Chopped green onions; 1 1/2 lb Peeled diced round red potato; (4 cups); 10 1/2 oz Low-sodium chicken broth; (1 can); 1/3 c All-purpose flour; 2 c 2% low-fat milk; 1/4 ts Salt; 1/4 ts White pepper; 1/4 ts Ground nutmeg; 3/4 c Chablis or other dry white wine; 3 oz Shredded sharp Cheddar cheese; (3/4 cup); 1 oz Shredded Swiss cheese; (1/4 cup)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Wisconsin	Soup	9	Servings

INGREDIENTS

		Vegetable cooking spray
3	c	Diced carrot
1	c	Sliced celery
3/4	c	Chopped green onions
1 1/2	lb	Peeled diced round red potato; (4 cups)
10 1/2	oz	Low-sodium chicken broth; (1 can)
1/3	c	All-purpose flour
2	c	2% low-fat milk
1/4	ts	Salt
1/4	ts	White pepper
1/4	ts	Ground nutmeg
3/4	c	Chablis or other dry white wine
3	oz	Shredded sharp Cheddar cheese; (3/4 cup)
1	oz	Shredded Swiss cheese; (1/4 cup)

INSTRUCTIONS

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 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).
NOTES : Substitute 3/4 cup low-sodium chicken broth for the Chablis, if
desired.
EAT-L Digest 10 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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