Chicken Cheese Chowder
|Shredded carrot||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Chicken broth||13 3⁄4 Ounce (1 Can)|
|Chopped cooked onion||1 Cup (16 tbs)|
|Dry white wine||1 Tablespoon|
|Celery seed||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded sharp american cheese||1 Cup (16 tbs)|
|Snipped chives||1 Tablespoon|
In a large saucepan or Dutch oven cook carrot and onion in margarine or butter till vegetables are tender but not brown.
Blend in flour; add milk and chicken broth.
Cook and stir till mixture is thickened and bubbly.
Stir in chopped chicken, dry white wine, celery seed, and Worcestershire sauce.
Cook till heated through.
Add the shredded cheese; stir till cheese is melted.
Garnish with snipped chives.