Cheese Chowder

I have lost this recipe more times than I can count. This morning, I sheepshly called Mom and begged her for it, again. She e-mailed it to me and I want it here so that I have some chance of keeping up with it. I’d also like to suggest it as an easy comfort soup for this cold, cold weather.

Ingredients:

• 3 tablespoons butter
• 1 1/2 cups chopped celery
• 1 cup shredded carrots (use your cheese grater)
• 1/4 cup sliced green onions
• 1/4 tablespoon parsley
• few drops tabasco (or more, as you like)
• 3 tablespoons beer (optional)
• 2 10-3/4 ounce cans condensed cream of potato soup
• 1 14-1/2 ounce can vegetable broth
• 1/2 cup water
• 2 cups shredded cheese
• 1 12 ounce can evaporated milk
• paprika to taste

Directions:

Melt butter in a large sauce pan. Saute celery, carrots and onion until tender. Add potato soup, broth, water, parsley and tabasco.

Stir until mixture boils. Reduce heat. Cover. Simmer for 20-25 minutes, stirring occasionally.

Add cheese, beer and milk. Heat through. Do not boil.

Garnish with paprika and serve.

When reheating, do not boil.