Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped onion 6 oz Cold-pack cheese food (1 1/2
1/2 c Chopped carrot -cups)
1/2 c Chopped celery 1/2 c Light cream
2 tb Butter 1/3 c All-purpose flour
1 1/2 ts Paprika 1 c Milk
3 c Chicken broth 1/2 ts Worcestershire sauce
6 oz Cheddar cheese, diced (1 1/2 1/8 ts Pepper
-cups) Parmesan cheese; grated

In heavy saucepan, cook onion, carrot, and celery in butter for 5
minutes. Blend in paprika. Add chicken broth. Bring to a boil;
reduce heat, simmer, covered, 10 minutes. Add the cheeses; stir till
melted. Add cream. Blend the flour with the milk; add to chowder.
Cook and stir till slightly thickened. Add Worcestershire sauce and
pepper. Ladle into soup bowls; sprinkle with grated Parrnesan cheese.
Put under broiler briefly to brown. Makes 4 to 6 servings.

From Haydn Zug's - East Petersburg, Penn.

Source: Benson Heges 100's presents 100 recipes from 100 of the
Greatest Restaurants. Recipes selected and edited by Pat Jester.
Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM
Shared by Robert Rostrup
Submitted By BOB ROSTRUP On 10-30-94

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