Recipe - Cheese Chowder

3 tablespoon Butter
1 One half cup Sliced celery
1 cup Finely chopped carrots
One fourth cup Finely chopped green onions
2 cn (10.75oz) cream of potato
soup
1 cn (14.5oz) chicken broth
3 ds Tabasco; more or less
2 tablespoon Snipped parsley
8 ounce Cheddar cheese; shredded
1 cn (13oz) evaporated milk
3 tablespoon Sherry
Parsley or green onions for
garnish

In a soup pot melt butter and saut‚ celery, carrots and onion until tender.
Add soup, broth, Tabasco and parsley. Heat until hot. Add cheese, milk and
sherry, cooking until thoroughly mixed. DO NOT BOIL. Garnish with parsley
or onion if desired. Yield: 4 to 6 servings.

DONNA BRESSINCK (MRS. RENE)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.