Wisconsincheesechowder Recipes

WISCONSIN CHEESE CHOWDER

Steps:

• spray a dutch oven with cooking spray place over medium heat and add carrots, celery, scallions and saute until softened add potatoes and chicken broth bring to boil, cover and simmer for 25 minutes until potatoes are soft place flour in a bowl, add milk and blend with a whisk, add to pot season with salt, pepper, nutmeg add white wine cook for a minute to blend flavors.
• remove from heat, add cheeses stirring to melt.

WISCONSIN CHEESE CHOWDER

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.)

BEER CHEESE SOUP WITH VEGGIES

Steps:

• 1. Coat a large pot with cooking spray and place over medium high heat until the pot is hot. 2. Add carrots, celery, and green onions and cook for 8 minutes stirring occasionally. 3. Add potatoes and chicken broth and bring to a boil. 4. Once the soup is boiling, reduce the heat and simmer for 25 minutes or until the vegetables are tender. 5. Place flour in a bowl. Gradually add milk while whisking with a wire whisk. Add to pot. 6. Stir in salt, pepper, and nutmeg. 7. Cook 2 minutes or until thickened. 8. Add the beer, cook 1 more minute. 9. Remove from heat, add cheeses, stirring until the cheeses are melted.