Recipe - Cheesy Chicken Chowder

4 cup Chicken broth
1 One half cup Diced potatoes
1 cup Diced celery
1 cup Diced carrots
One half cup Diced onions
One fourth cup Butter or margarine
1/3 cup Allpurpose flour
3 cup Milk
1 tablespoon Soy sauce
8 ounce Processed cheese spread,
cubed (1 loaf)
2 cup Chopped cooked chicken

Combine the broth and the vegetables in a large sauce pan. Cover and cook
over medium heat for 15 minutes or until the vegetables are tender.

Melt the butter in a Dutch oven over low heat. Add the flour, stirring
until smooth. Cook for 1 minute, stirring constantly. Gradually stir in
the milk and cook over medium heat, stirring constantly, until thickened
and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and
chicken. Cook until the cheese melts and the soup is thoroughly heated.

Makes 2 One half quarts.

{Mrs. William Yoder, Jr.; Montezuma, Georgia}

[Southern Living; January 1992]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini