Wisconsin Cheese Chowder

WISCONSIN CHEESE CHOWDER



Wisconsin Cheese Chowder image

A cheese chowder would have to be awfully yummy to earn this name. And we think this Wisconsin Cheese Chowder does!

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings

Number Of Ingredients: 9

1 Tbsp. oil
1/4 lb. OSCAR MAYER Natural Uncured Turkey Sausage, coarsely chopped
2 carrots, thinly sliced
1 large onion, thinly sliced
1 red pepper, chopped
1/3 cup flour
1/8 tsp. dry mustard
1-1/4 qt. (5 cups) chicken broth
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
Calories280
Fat18 g
SaturatedFat9 g
TransFat0 g
Cholesterol50 mg
Sodium1070 mg
Carbohydrate0 g
Fiber2 g
Sugar0 g
Protein16 g

Steps:

  • Heat oil in medium saucepan. Add sausage and vegetables; cook 8 to 10 min. or until vegetables are tender, stirring occasionally. Whisk in flour and mustard until blended.
  • Add broth gradually, stirring until well blended after each addition; simmer on low heat 10 min., stirring occasionally.
  • Add 1/3 cup cheese; cook until completely melted, stirring constantly. Repeat with remaining cheese, adding in 2 separate batches. (Do not allow chowder to come to boil.)


HAM & CHEESE CHOWDER



Ham & Cheese Chowder image

Chowder makes chilly days instantly cozier. This easy one, with cheddar, potatoes and smoky ham, warms you up from head to toe. -Mandy Beerman, Houstonia, MO

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients: 10

1-1/2 pounds potatoes (about 3 medium), peeled and diced
1/4 teaspoon baking soda
3 tablespoons butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
3-1/2 cups whole milk
4 ounces process cheese (Velveeta), cubed (about 1 cup)
1/2 cup shredded sharp cheddar cheese
1-1/2 cups cubed fully cooked ham
Minced chives and coarsely ground pepper, optional
Calories 366 calories
Fat20g fat (11g saturated fat)
Cholesterol78mg cholesterol
Sodium888mg sodium
Carbohydrate28g carbohydrate (10g sugars
Fiber1g fiber)
Protein19g protein.

Steps:

  • Place potatoes and baking soda in a large saucepan. Add water to cover; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 6-8 minutes. Drain, reserving 1/2 cup potato water., In same pan, heat butter over medium heat; saute onion until tender, 2-4 minutes. Stir in flour until blended; cook and stir 2 minutes. Gradually stir in milk and reserved potato water. Bring to a simmer, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in cheeses until melted. Stir in ham and potatoes; heat through. If desired, sprinkle with chives and pepper.


WISCONSIN BRATS AND BEER CHEDDAR CHOWDER



Wisconsin Brats and Beer Cheddar Chowder image

With a wink and a nod to my proud Wisconsin upbringing. Brats, beer, and cheese... What's not to love?? =) One of our favorites on Packer Game Day, (Go Pack!) along side a great loaf of garlic bread or rye bread. Originally found in a Midwest Living Magazine a few years back. Grab a beer and be an honorary "Cheese Head" for a...

Recipe From justapinch.com

Provided by Family Favorites

Categories     Other Soups

Time 40m

Number Of Ingredients: 11

2 tablespoons butter
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, coarsely shredded (1/2 cup)
3 large shallots, chopped
1 14 oz. can chicken broth
1/3 cup flour
1 cup whole milk, half and half or light cream
1/4 tsp. freshly ground black pepper
10 oz. cheddar cheese, shredded
4 fully cooked bratwurst, knockwurst or polish sausage, halved lengthwise and then sliced (wonderful if you have some left over from grilling!)
1 12 oz can of your favorite beer or ale (...or to taste)

Steps:

  • 1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.
  • 2. In a large screw top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk (or cream) and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually, stir in the cheese; reduce heat to low. Cook stirring frequently until cheese melts, but do not boil!
  • 3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.




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