LOW-FAT Wisconsin Cheese Chowder

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* Exported from MasterCook *

 

Wisconsin Cheese Chowder

 

Recipe By : Cooking Light, Mar/Apr 1993, page 74

Serving Size : 9 Preparation Time :0:08

Categories : 1993 Soups & Stews/Vegetable

 

Amount Measure Ingredient -- Preparation Method

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vegetable cooking spray

3 cups diced carrot

1 cup sliced celery

3/4 cup chopped green onions

1 1/2 pounds red potatoes -- peeled & diced

10 1/2 ounces fat-free chicken broth -- (1 can)

1/3 cup all-purpose flour

2 cups 1% low-fat milk

1/4 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon ground nutmeg

3/4 cup dry white wine

3 ounces shredded lowfat cheddar cheese -- sharp

1 ounce shredded lowfat swiss cheese

--about 1/4 cup

 

Coat a large Dutch oven with cooking spray; place over medium-high heat

until hot. Add carrot, celery, and green onions; sauté 8 minutes. Add potato

and chicken broth; bring to a boil. Cover, reduce heat, and simmer 25

minutes or until tender.

 

Place flour in a bowl. Gradually add milk, blending with a wire whisk; add

to pan. Stir in salt, pepper, and nutmeg; cook 2 minutes or until thickened.

Add wine; cook 1 minute. Remove from heat; add cheeses, stirring until

cheeses melt. Yield: 9 cups (serving size: 1-1/2 cups).

 

 

Per serving = 143 calories, 1 gm fat, 5 mg cholesterol, 251 mg sodium, 21 gm

carbohydrate, 8 gm protein, 2 gm fiber

Exchanges: 1 grain, 1/2 lean meat, 1 vegetable

 

 

 

 

 

By: Carole

 

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NOTES : Substitute 3/4 cup low-sodium chicken broth for the Chablis, if

desired.