Cheesey chowder

4 servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
½ cup Chopped carrot
½ cup Chopped celery
2 tablespoons Butter
1½ teaspoon Paprika
3 cups Chicken broth
6 ounces Cheddar cheese, diced (1 1/2 cups)
6 ounces Cold-pack cheese food (1 1/2 cups)
½ cup Light cream
⅓ cup All-purpose flour
1 cup Milk
½ teaspoon Worcestershire sauce
⅛ teaspoon Pepper
Parmesan cheese; grated

Directions

In heavy saucepan, cook onion, carrot, and celery in butter for 5 minutes. Blend in paprika. Add chicken broth. Bring to a boil; reduce heat, simmer, covered, 10 minutes. Add the cheeses; stir till melted. Add cream. Blend the flour with the milk; add to chowder.

Cook and stir till slightly thickened. Add Worcestershire sauce and pepper. Ladle into soup bowls; sprinkle with grated Parrnesan cheese.

Put under broiler briefly to brown. Makes 4 to 6 servings.

From Haydn Zug's - East Petersburg, Penn.

Source: Benson & Heges 100's presents 100 recipes from 100 of the Greatest Restaurants. Recipes selected and edited by Pat Jester.

Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM & Shared by Robert Rostrup

Submitted By BOB ROSTRUP On 10-30-94

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