Slow and steady cooking keeps the cheese from curdling.
Per serving:
147 Calories 5g total fat (3 g sat. fat), 16mg cholesterol 464 mg sodium 13g carbohydrate 0g fiber 11g protein
Ingredients:
1Â stalk celery, sliced
1Â large onion, coarsely chopped
4Â cloves garlic, sliced
1Â tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
2 12-ounce cans evaporated fat-free milk
1/2 cup instant flour or all-purpose flour
2 cups reduced-fat shredded cheddar cheese (8 ounces)
1/4 teaspoon ground white pepper (optional)
1/2 cup reduced-fat shredded cheddar cheese (2 ounces) (optional)
Directions:
1. In a Dutch oven cook celery, onion, and garlic in hot oil until tender. Add chicken broth; bring to boiling. Reduce heat; cover and simmer for 25 minutes.
2. Strain vegetables, reserving broth in pan. Discard vegetables. Stir together evaporated milk and flour; stir into broth. Cook and stir until thickened and bubbly.
3. Add 2 cups cheese; cook and stir over low heat until cheese is melted. Stir in pepper, if desired. Sprinkle each serving with additional shredded cheese, if desired. Makes 12 (3/4 cup) servings.
4. Add cheese, cook and stir over low heat until cheese is melted. If you desire, stir in white pepper; springle each serving with chopped red sweet pepper. Make 12 (3/4-cup) servings.