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Cheese Chowder

3 tb Butter
1 1/2 c Sliced celery
1 c Finely chopped carrots
1/4 c Finely chopped green onions
2 cn (10.75-oz) cream of potato soup
1 cn (14.5-oz) chicken broth
3 ds Tabasco; more or less
2 tb Snipped parsley
8 oz Cheddar cheese; shredded
1 cn (13-oz) evaporated milk
3 tb Sherry
Parsley or green onions for garnish

In a soup pot melt butter and sauté celery, carrots and onion until tender. Add soup, broth, Tabasco and parsley. Heat until hot. Add cheese, milk and sherry, cooking until thoroughly mixed. DO NOT BOIL. Garnish with parsley or onion if desired. Yield: 4 to 6 servings.

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