Wisconsin Cheese Chowder-Gundersen Lutheran 500 Club

Wisconsin Cheese Chowder
Makes 6 servings, about 1 ½ cups each
Getting started Equipment you will need: Dutch oven, medium bowl, wire whisk Do right away when you get home: Wash and chop vegetables
3 cups diced carrot

1 cup sliced celery

¾ cup chopped green onions

4 cups diced round red potato (about 1 ½ lb.)
2/3 cup water
2/3 cup vegetable broth

1/3 cup all-purpose flour

2 cups 2% milk

¼ tsp. ground white pepper

¼ tsp. ground nutmeg

¾ cup dry white wine

¾ cup (3 oz.) shredded sharp Cheddar cheese
¼ cup (1 oz.) shredded Swiss cheese


1. Wash and chop vegetables. Coat a Dutch oven with cooking spray and place over medium-high heat until hot. Add carrot, celery, and green onions; sauté 8 minutes.
2. Add potatoes, water, and vegetable broth; bring to a boil. Cover and reduce heat and simmer about 25 minutes or until tender.

3. Place flour in a medium bowl. Gradually add milk, blending with a wire whisk. Add to vegetables. Stir in pepper and nutmeg; cook 2 minutes or until thickened. Add wine, cook 1 minute.
4. Remove from heat and add cheeses, stirring until they melt.

Suggested Side Items: fresh fruit and dinner rolls

Shopping list: Carrots Celery Green onion Round red potatoes Vegetable broth 2% milk Dry white wine Shredded sharp Cheddar cheese Shredded Swiss cheese
Check for: All-purpose flour Ground white pepper Ground nutmeg