CHICKEN N' CHEESE CHOWDER  

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INGREDIENTS:  
4 c Chicken broth  
1 1/2 c Diced potatoes  
1 c Diced celery  
1 c Diced carrots  
1/2 c Diced onions  
1/4 c Butter or margarine  
1/3 c All-purpose flour  
3 c Milk  
1 tb Soy sauce  
8 oz Processed cheese spread, cubed (1 loaf)  
2 c Chopped cooked chicken (or use canned if in a hurry)  

DIRECTIONS:  
Combine the broth and the vegetables in a large sauce pan.  
Cover and cook over medium heat for 15 minutes or until the  
vegetables are tender. Melt the butter in a Dutch oven over  
low heat. Add the flour, stirring until smooth. Cook for 1  
minute, stirring constantly. Gradually stir in the milk and  
cook over medium heat, stirring constantly, until thickened  
and bubbly. Gradually stir in the vegetable mixture, soy  
sauce, cheese and chicken. Cook until the cheese melts and  
the soup is thoroughly heated.  

Yield: 2 1/2 quarts  
Category: Soups, Chicken