A pleasing, hot and hearty bowl of cheesy chowder, loaded with red potatoes, carrots, celery, and green onions with a hint of nutmeg.
2 tablespoons butter
3 cups diced carrots
1 cup thinly sliced celery
3/4 cup chopped green onions
4 cups peeled red potatoes, cut in 1/2 to 3/4-inch chunks
1 (10.5-ounce) can chicken broth
1/3 cup all-purpose flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/2 cup dry white wine (optional)
1/2 cup Wisconsin Sharp Cheddar or Bacon cold-pack cheese, broken up
- Melt butter in a deep Dutch oven or stock pot over medium-high. Add carrots, celery and green onions. Sauté, stirring often, about 8 minutes.
- Add potatoes and chicken broth; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender.
- Meanwhile, place flour in a bowl. Gradually add milk, whisking until smooth. Add milk mixture to pan and stir well. Add salt, pepper and nutmeg. Cook 2 minutes or until thickened. Add the wine and cook 1 minute.
- Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).
Makes 4 to 6 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.