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Cheese Chowder

1 c. coarsely shredded carrots
1 c. chopped celery
1 1/2 c. boiling water
1/2 c. onion (chopped)
6 tbsp. butter or margarine
1/2 c. all-purpose flour
4 c. milk
2 (13 1/2 oz.) cans (1 3/4 c.) chicken broth
3 c. shredded sharp process American cheese


Cook carrots and celery in boiling water until tender, do not drain. Cook onion in butter until just tender; stir in flour. Gradually add milk, cook and stir until thick. Add broth, cheese, vegetables (with cooking liquid). Stir over low heat until cheese melts. Snip parsley atop. Makes 12 servings.


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