Cheese N' Vegetable Chowder

Name: Cheese N' Vegetable Chowder
Ingredients: 3 Tbsp. butter; 1 1/2 c. chopped celery; 1 c. shredded carrots; 1/4 c. sliced green onion; 2 (10 3/4 oz.) cans cream of potato soup; 1 (14 1/2 oz.) can chicken broth; 1/2 c. water; few drops bottled hot pepper sauce; 2 c. shredded Cheddar or Colby cheese; 1 (13 oz.) can (1 2/3 c.) evaporated milk; 3 Tbsp. dry sherry; 2 Tbsp. snipped parsley

12 ingredients

7 steps

Ingredients

3 Tbsp. butter
1 1/2 c. chopped celery
1 c. shredded carrots
1/4 c. sliced green onion
2 (10 3/4 oz.) cans cream of potato soup
1 (14 1/2 oz.) can chicken broth
1/2 c. water
few drops bottled hot pepper sauce
2 c. shredded Cheddar or Colby cheese
1 (13 oz.) can (1 2/3 c.) evaporated milk
3 Tbsp. dry sherry
2 Tbsp. snipped parsley

Directions

1

In a large saucepan, melt butter.
2

Cook celery, carrots and green onion in butter.
3

Add potato soup, chicken broth, water, parsley and hot pepper sauce.
4

Cook and stir until boiling; reduce heat.
5

Cover and simmer for 20 to 25 minutes, stirring occasionally.
6

Stir in shredded cheese, evaporated milk and sherry. Heat through (do not boil).
7

Sprinkle with additional sliced green onion.