Free Recipe Wisconsin Cheese Chowder 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Wisconsin Cheese Chowder 2 Recipe
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
Wisconsin Cheese Chowder 2 Preparation
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.
Cooking Temperature:
Recipe Serves: 9
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