Chicken Cheese Chowder
|Shredded carrot||1 Cup (16 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can / 1 3/4 Cup)|
|Diced cooked chicken||1 Cup (16 tbs)|
|Dry white wine||1 Tablespoon|
|Celery seed||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded sharp process american cheese||4 Ounce (1 Cup)|
|Sharp processed american cheese||4 Ounce, shredded (1 Cup)|
In large saucepan, cook carrot and onion in butter till tender but not brown.
Blend in flour; add milk and chicken broth.
Cook and stir till thickened and bubbly.
Stir in chicken, wine, celery seed, and Worcestershire.
Add cheese; stir till melted.
Garnish with snipped chives, if desired.