Title: Cheesy chicken chowder
 Categories: Soups/stews, Poultry, Vegetables, Cheese/eggs
      Yield: 2 Servings
 
      4 c  Chicken broth
  1 1/2 c  Diced potatoes
      1 c  Diced celery
      1 c  Diced carrots
    1/2 c  Diced onions
    1/4 c  Butter or margarine
    1/3 c  All-purpose flour
      3 c  Milk
      1 tb Soy sauce
      8 oz Processed cheese spread,
           -cubed (1 loaf)
      2 c  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 1/2 quarts.
  
  {Mrs.  William Yoder, Jr.; Montezuma, Georgia}
  
  [Southern Living; January 1992]
  
  Posted by Fred Peters.