| 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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