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Cheese Chowder

ID: 470 Soup

Yield/Servings: 6 servings

Ingredients:

2 medium size carrots
2 stalks celery
1/2 cup boiling water
1/2 small onion
2 tbs. butter
1/4 cup unsifted flour
4 cups fluid milk
1 1/2 cups cut-up cheese

Instructions:
Chop carrots and celery. Cover, cook in boiling water about 10 minutes until tender. Chop onion. Cook onion in fat until tender. Stir flour into onion. Add milk slowly, stirring until smooth. Cook and stir until thickened. Add cheese and vegetables with cooking water to the milk mixture. Stir over low heat until cheese melts. Serve hot. Makes 6 servings, 2/3 cup each.

Submitted by:
LCC
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Cheese Chowder
ID: 470 Soup
	Yield/Servings: 6 servings

Ingredients:
2 medium size carrots 2 stalks celery 1/2 cup boiling water 1/2 small onion 2 tbs. butter 1/4 cup unsifted flour 4 cups fluid milk 1 1/2 cups cut-up cheese

Instructions: Chop carrots and celery. Cover, cook in boiling water about 10 minutes until tender. Chop onion. Cook onion in fat until tender. Stir flour into onion. Add milk slowly, stirring until smooth. Cook and stir until thickened. Add cheese and vegetables with cooking water to the milk mixture. Stir over low heat until cheese melts. Serve hot. Makes 6 servings, 2/3 cup each.

Submitted by: LCC USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.