Oven Cheese Chowder Food

CHICKEN AND CHEESE CHOWDER

Steps:

• Melt butter in Dutch oven over medium heat. Cook onion, cumin, and chicken 8-10 minutes, stirring occasionally, until chicken is no longer pink.
• Stir in sweet potatoes and broth. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
• Stir in remaining ingredients except cheese and cilantro. Cook until hot. Gradually stir in cheese just until melted.
• Sprinkle each serving with cilantro, if using.

CHEESY VEGETABLE CHOWDER

Steps:

• BRING first 6 ingredients to a boil in a Dutch oven.
• Cover, reduce heat, and simmer 20 minutes or until potato is tender.
• Stir in corn; remove from heat.
• MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
• Cook, stirring constantly, 1 minute.
• STIR in milk and next 5 ingredients.
• Cook, stirring constantly, until cheese melts.
• Gradually stir cheese mixture into vegetable mixture.
• COOK over medium heat, stirring constantly, until soup is thoroughly heated.
• Garnish, if desired, and serve immediately.
• Makes: 2 quarts.

WISCONSIN CHEESE CHOWDER

Steps:

• spray a dutch oven with cooking spray place over medium heat and add carrots, celery, scallions and saute until softened add potatoes and chicken broth bring to boil, cover and simmer for 25 minutes until potatoes are soft place flour in a bowl, add milk and blend with a whisk, add to pot season with salt, pepper, nutmeg add white wine cook for a minute to blend flavors.
• remove from heat, add cheeses stirring to melt.

ITALIAN CHEESE CHOWDER

Steps:

• Preheat oven to 400°F.
• Combine first eleven ingredients in a 4 quart baking dish.
• Cover tightly and bake for 1 hour, stirring once or twice.
• Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes.
• Serve immediately.