Sunday, January 3, 2010

Farmer Cheese Chowder

This is a recipe I made yesterday, and was pleased with the results. I had been deterred by the thought of a cheese chowder, but packing it full of vegetables appealed to me! This is (yet another) adaption of a Cooking Light recipe. (You may want to dice your veggies small; I didn't realize until the end that they weren't going to be pureed!)

Farmer Cheese Chowder
3 cups diced carrot
1 cup sliced celery
2 cups diced butternut squash
3/4 chopped green onion
4 cups (mostly) peeled red potatoes, diced
14 oz chicken or veggie broth
3/4 cup Chablis or other dry white wine
1/3 cup flour
2 cups coconut milk
1/2 tsp salt
1/4 tsp red pepper
3/4 cup shredded sharp cheddar cheese
1/4 cup shredded Swiss cheese

1. Melt a little butter in a cooking pot. Place over medium-high heat until hot. Add carrots, celery, squash, and onions; saute 8 minutes. Add potato, broth, and wine; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are tender.

2. Place flour and seasonings in a bowl. Gradually add milk, stirring well with a whisk. Add flour mixture to pan; cook until thick (about 2 minutes). Remove from heat and stir in cheeses until they melt. Ladle into soup bowls and enjoy!

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