Title: Cheese chowder
 Categories: Soup
      Yield: 4 Servings
 
      3 tb Butter
  1 1/2 c  Sliced celery
      1 c  Finely chopped carrots
    1/4 c  Finely chopped green onions
      2 cn (10.75-oz) cream of potato
           -soup
      1 cn (14.5-oz) chicken broth
      3 ds Tabasco; more or less
      2 tb Snipped parsley
      8 oz Cheddar cheese; shredded
      1 cn (13-oz) evaporated milk
      3 tb 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 , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,