Yield: 9 servings
|1 small||Sweet red or green pepper; minced|
|1 small||Onion; minced|
|1 cup||Sliced celery|
|¼ cup||Apple juice|
|1 teaspoon||Minced garlic|
|⅓ cup||All-purpose flour|
|2 cups||Frozen defatted chicken stock; thawed|
|4 cups||Diced potatoes|
|1 cup||Skim milk|
|¾ cup||Shredded extra-sharp low-fat Cheddar cheese|
|¼ cup||Shredded nonfat swiss cheese|
In a Dutch oven, combine the peppers, onions, celery, apple juice, and garlic. Cook, stirring, over medium-high heat for 5 minutes. Add the flour and ½ cup of the stock. Cook, stirring, for 2 minutes.
Add the potatoes and the remaining 1-½ cups stock. Bring to a boil.
Reduce the heat to medium. Cover and cook for 20 minutes, or until the potatoes are tender. Check by inserting the tip of a sharp knife into 1 piece.
Transfer 1 cup of the soup to a blender or food processor. Process until smooth. Return to the pot. Add the milk, Cheddar, and Swiss. Stir to combine. Cook, stirring, for 3 minutes, or until the cheese melts.
Makes 9 cups
To freeze, pack the cooled soup in a freezer-quality plastic container.
To use, thaw overnight in the refrigerator. If it separates after thawing, process in a blender or food processor until smooth. Transfer to a saucepan. Cover and cook, stirring frequently, over low heat; for 4 to 5 minutes, or until hot. Be careful not to scorch.
NOTES : Cheese-lovers give four stars to this creamy chowder, which is thick with extra-sharp Cheddar and Swiss. Pureeing a small amount of the soup gives it a creamier texture.
Recipe by: Prevention's Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@... on Jun 8, 1999, converted by MM_Buster v2.0l.