Cheesy Wisconsin Chowder

  • Yield: 4 to 6 servings


Cooking spray
3cups diced carrots
1cup thinly sliced celery
3/4cup chopped green onions
4cups peeled red potatoes, cut in 1/2 to 3/4-inch chunks
1 (10 1/2-ounce) can chicken broth
1/3cup flour
2cups milk
1/4teaspoon salt
1/4teaspoon white pepper
1/4teaspoon ground nutmeg
1/2cup dry white wine, optional
1/2cup Wisconsin Sharp Cheddar or Bacon cold-pack cheese, broken up


  1. Coat a deep Dutch oven or stock pot with cooking spray. Heat over medium-high. Add carrots, celery and green onions. Sautee, stirring often, about 8 minutes.
  2. 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.
  3. Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).

Recipe courtesy of the Wisconsin Milk Marketing Board

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