Cheese N' Vegetable Chowder

• 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

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.

butter, celery, carrots, green onion, cream of potato soup, chicken broth, water, drops, cheddar, milk, sherry, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302902 (may not work)