Sometimes even I can draw a blank and can't think of
a thing fix.....yep it's true, I am human. That's the
perfect time for me to go straight to my trusty backups
of a good soup recipe. No matter what the temperature
outside this CHICKEN N' CHEESE CHOWDER warms the belly
inside.
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

And another tip!
DRESS UP THE SOUP!

You can make a soup look sensational in many ways. A
successful garnish complements a soup without masking
its basic character. There's only one cardinal rule not
to break: Complex tasting soups that have lots of flavor
call for simple garnishes, and simple soups call for
complex garnishes.

Try chopped fresh herbs, a slice of lemon or lime, a
dollop of sour cream, a grating of Parmesan, a sprig
of watercress, chopped scallions, hard-cooked egg,
steamed shrimp, or assorted chopped wild mushrooms.
Steve Boodram
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