Favorite Wisconsin Cheese Chowder
in the kitchen with… September/October 2021
Ingredients
1½ cups chopped broccoli
1 cup shredded carrots
½ cup chopped onion
1½ cups chicken broth
2 tablespoons butter
2 tablespoons margarine
¼ cup flour, sifted
½ teaspoon dry mustard
½ teaspoon Cajun seasoning blend (such as Tone’s)
½ teaspoon black pepper
¼ teaspoon celery salt
2 cups milk
3 ounces cream cheese, cubed and softened
10 ounces smoked sausage, sliced and browned
1¾ cups grated sharp cheddar cheese
Instructions
- In medium saucepan combine vegetables and broth. Bring to a boil. Lower heat, cover, and simmer 8 to 10 minutes or until tender. Do not drain.
- In a large saucepan melt butter and margarine. Whisk in flour and seasonings. Add milk all at once. Cook and stir until thickened and bubbly; cook for an additional minute more.
- In a bowl combine ½ cup of the milk mixture with cream cheese; stir until smooth. Return to pan and mix well.
- Over low heat add cheddar cheese and mix until melted and smooth. Add the vegetables, broth, and sausage. Stir to combine. Makes 4 servings. Recipe from Olivia Smith.
Recipe courtesy Olivia Smith
