Chicken Chowder - Chicken-Cheese Chowder

• 1 cup (225 ml) shredded carrots
• 1/4 cup (60 ml) chopped onion
• 4 tsp (20 ml) butter
• 4 tsp (20 ml) flour
• 2 cups (475 ml) milk
• 2 cups (475 ml) chicken stock
• 2 cups (475 ml) diced cooked chicken
• 2 tsp (10 ml) dry white wine
• 1/2 tsp (2 ml) Worchestershire sauce
• 1/2 tsp (2 ml) celery seed
• Salt
• 2 cups (475 ml) grated sharp Cheddar cheese
• Fresh chives

1. In a large saucepan, simmer carrots and onion in butter until soft but not brown.
2. Blend in flour and cook for 1 minute, stirring constantly.
3. Slowly pour in the milk and chicken stock and stir until thickened.
4. Let simmer for 5 minutes.
5. Add the cooked chicken, wine Worcestershire sauce, and celery seed to the stock.
6. Add salt and pepper to taste.
7. Add the cheese and stir until just melted.
8. Do not let it boil.
9. Serve garnished with chopped chives.

carrots, onion, butter, flour, milk, chicken, chicken, white wine, worchestershire sauce, celery, salt, cheddar cheese, fresh chives

Taken from online-cookbook.com/goto/cook/rpage/000206 (may not work)