Homestyle Swiss Cheese Fondue

Campbell's Homestyle Swiss Cheese Fondue Recipe

Want to impress your guests?  This rich, savory Swiss cheese fondue is an easy to make classic that will become a favorite for entertaining.

At a glance

Prep

10 min.

Total

25 min.

Serves

24

Servings: about 2 tablespoons each

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 tablespoon cornstarch
1 clove garlic, cut in half
1/2 cup dry white wine
1 tablespoon lemon juice
4 cups shredded Swiss cheese (about 16 ounces), at room temperature
1/4 teaspoon ground nutmeg
Ground black pepper
French bread, cut into cubes

How to Make It

  • 1

    Stir 1/4 cup broth and the cornstarch in a small bowl until the mixture is smooth.

  • 2

    Rub a 2-quart heavy saucepan with the cut sides of the garlic.  Stir the remaining broth and wine in the saucepan and heat over medium heat until the mixture is hot but not boiling.  Stir in the lemon juice.

  • 3

    Add the cheese, 1/2 cup at a time, stirring until the cheese is melted before adding more.  Stir in the cornstarch mixture and heat to a boil.  Reduce the heat to low.  Cook and stir for 1 minute.  Season with the nutmeg and black pepper.

  • 4

    Pour the cheese mixture into a fondue pot or slow cooker.  Serve warm with the bread cubes for dipping.

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Recipe Nutritional Information

Made With

Certified Organic Chicken Broth Natural Goodness Chicken Broth Swanson Chicken Broth

calories

75 75 75

totalfat

5g 5g 5g

saturatedfat

3g 3g 3g

cholesterol

17mg 17mg 17mg

sodium

58mg 59mg 75mg

totalcarbohydrate

2g 2g 2g

dietaryfiber

0g 0g 0g

protein

5g 5g 5g

vitamina

3%DV 3%DV 3%DV

vitaminc

0%DV 0%DV 0%DV

calcium

14%DV 14%DV 14%DV

iron

0%DV 0%DV 0%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Ingredient Note: Natural aged Swiss cheese should be used in this recipe.  We recommend Swiss Emmentaler, Gruyère or raclette cheese.
  • Cooking for a Crowd: This recipe may be doubled.
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RID#27022

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