How do you make cheese chowder soup?

Answer 1

This is my personal recipe, though perhaps others like it exist: 2 cups coarsely shredded Swiss Emmentaler cheese (8 ounces)

2 cups coarsely shredded gruyere cheese (8 ounces)

2 tablespoons cornstarch

1/4 teaspoon of Nutmeg

1/4 teaspoon of garlic powder

1/8 teaspoon of white pepper

1 clove of garlic cut in half

1 cup dry white wine (Neuchatel blanc) to cook with

1 tablespoon lemon juice

2 - 3 tablespoons kirshwasser (cherry brandy) 1 extra TBS for the chef (Joking).

2 loaves of Garlic bread cut into 1-inch pieces and very lightly toasted. (Or just get a frozen one and cook according to directions, and then cut into chunks). Serves 4 people with big appetites! Serve with dry Gewurztraminer or other dry white wine. 1. Combine the cheeses, nutmeg, garlic powder, white pepper and cornstarch. Mix all together well, so that the cheese is well coated and set aside. 2. Rub fresh garlic on bottom and side of fondue pot, discard the garlic and set the fondue pot aside. 3. Rub heavy saucepan with fresh garlic, then discard garlic. Add the wine. Heat to a simmer and then add the lemon juice. 3. Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, in a figure 8 pattern until the cheese is melted and creamy. Then, stir in kirsch. 4. When the mixture is all melted and creamy, transfer to the fondue pot and keep the sterno or denatured alcohol burner low enough not to burn the cheese, but high enough to keep it very warm or it will get stringy. 5. Spear the lightly toasted garlic bread cubes with fondue forks; dip and swirl in fondue with stirring motion allowing the excess cheese to drip back into the pot. If the fondue becomes too thick, stir in a bit more heated wine. 6. If you haven't speared your bread properly and it falls off into the fondue pot, then you must kiss the girl or guy (which ever you prefer) to your right! Other suggestions: Serve a green salad before the fondue, and follow up with a chocolate fondue (see dessert fondues) in which you can dip sliced fruits and date nut bread.

Answer 2

Cheese and white wine soup

Soupe au Fendant

2 cups chicken stock

1 cup cream

1 cup white wine (Fendant if you can)

200gr (0.4 lb) Swiss Alpkaese (fromage d'alpage)

White pepper

Rye sourdough or toasted bread

Try to use fromage d'alpage, made up the Alps from flower-grazing cows. Fendant is a tart dry wine very popular in the Valais.

INSTRUCTIONS:

1. Cut the cheese rind .
2. Then slice and dice it.
3. Mix the cream with the chicken stock in a saucepan...
4. ... and add the wine.
5. Bring to a boil, then mix with the cheese cubes in a bowl.
6. Make sure not to pour the liquid too hot nor to throw the cheese into the saucepan - they need to melt nice and easy.
7. Mix with a wooden spoon until melted.
8. You can serve this with croûtons but I used Valaisian rye sourdough, the most popular bread we have here in the Valais,
9. sliced thin.
10. Crack some white pepper, sprinkle
11. and serve.

Answer 3

• 1/2 cup butter
• 1 onion, chopped
• 1 (16 ounce) package frozen chopped broccoli
• 4 (14.5 ounce) cans chicken broth
• 1 (1 pound) loaf processed cheese food, cubed
• 2 cups milk
• 1 tablespoon garlic powder
• 2/3 cup cornstarch
• 1 cup water

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Answer 4

No Chowder is not a type of cheese it is something to make soup gooey and chunky so dont get it mxed up...:)