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| Cheese Chowder Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
3 tablespoon butter
1 1/2 cup sliced celery
1 cup finely chopped carrots
1/4 cup finely chopped green onions
2 can (10.75-oz) cream of potato soup
1 can (14.5-oz) chicken broth
3 dash tabasco; more or less
2 tablespoon snipped parsley
8 oz cheddar cheese; shredded
1 can (13-oz) evaporated milk
3 tablespoon sherry
1 parsley or green onions for garnish
Cooking Directions:
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, http://www.erols.com/hosey.
soups
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