Categories: Cheese, Chowder, Soup

Ingredients

• vegetable cooking spray
• 3 cups diced carrots
• 1 cup sliced celery
• 3/4 cup chopped green onions
• 4 cups peeled, diced round red potatoes (about 1 1/2 pounds)
• 1 can (10 1/2 ounces) low-sodium chicken broth
• 1/3 cup flour
• 2 cups (2 percent) low-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• 3/4 cup Chablis or other dry white wine
• 3/4 cup (3 ounces) shredded Wisconsin Sharp Cheddar cheese
• 1/4 cup (1 ounce) shredded Wisconsin Swiss cheese

Directions

1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add carrots, celery and green onions, sauti 8 minutes. Add potatoes 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.

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