WISCONSIN CHEESE CHOWDER WITH CHEDDAR AND SWISS

3 cups diced carrots
1 cup sliced celery
3/4 cup chopped green onions
4 cups peeled, diced round red potatoes (about 1 1/2 pounds)
1 can (10 1/2 ounces) low-sodium chicken broth
1/3 cup flour
2 cups (2%) low-fat milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3/4 cup Chablis or other dry white wine
3/4 cup (3 ounces) shredded Wisconsin Sharp Cheddar cheese
1/4 cup (1 ounce) shredded Wisconsin Swiss cheese

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add carrots, celery, and green onions; saute 8 minutes.

Add potatoes 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.

Servings: 6
Source: Wisconsin Milk Marketing Board, Inc.