Wisconsin Cheese Chowder

Categories: Soups &, Stews
Yield: 9 servings

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

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.

-----

----------

Copyright © eQuickRecipes.com ( your free recipes source ), All Recipes Are Copyright © Their Respective Owners
design by Templatesbox
Partners: ***
Find Restaurants | Wireless HotSpots
Self Defense | Golf Courses | Health Insurance | Camping
Real Estate