1 small sweet red or green pepper, minced
1 small onion, minced
1 cup sliced celery
1/4 cup apple juice
1 teaspoon minced garlic
1/3 cup all-purpose flour
2 cups frozen defatted chicken stock, thawed
4 cups diced potatoes
1 cup skim milk
3/4 cup shredded extra-sharp low-fat Cheddar cheese
1/4 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 1/2 cup of the stock. Cook, stirring, for 2 minutes.
Add the potatoes and the remaining 1-1/2 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.
NOTE:
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.