"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheese & Vegetable Chowder Recipe

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This recipe for Cheese & Vegetable Chowder, by , is from The Elder Family Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Villaescusa
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 T butter
1 1/2 c celery, chopped
1 c carrot, shredded
1/4 c green onions, sliced
2 10 3/4 cans cream of potato soup
14 1/2 oz chicken broth or stock
1/2 c water
2 t snipped parsley
few drops Tabasco sauce
8 oz cheddar cheese, shredded
1 2/3 c evaporated milk
3 T dry sherry

Directions:
Directions:
In large saucepan, melt butter. Saute celery, carrot and green onion till tender. Add potato soup, chicken broth, water, parsley, and pepper sauce. Cook and stir until boiling. Reduce heat, cover and simmer 20-25 minutes, stirring occasionally. Stir in cheese, milk, and sherry. Heat through, melting cheese (do not boil). If desired serve with additional green onion and cheese sprinkled on top.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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