Cheese Chowder

1/2 cup coarsely shredded carrot

1/2 cup chopped celery

3/4 cup boiling water

14 cup chopped onion

3 Tablespoons butter

1/4 cup flour

2 cups milk

2 chicken bouillon cubes dissolved in 1 3/4 cups hot water

1 1/2 cups sharp process American Cheese

          In a small saucepan, cook carrots and celery in boiling water until tender.  Do not drain.

           In a larger sauce pan, cook onion in butter until just tender.  Stir in flour.  Gradually add milk.  Stir and cook until thick.  Add broth, cheese and vegetables (with cooking liquid).  Stir over low heat until cheese melts.  Snip parsley atop.  Makes six servings.  

TIM'S NOTES:  This was one of my favorite soups when I was in college.  We used to get it for lunch at the Food Service once in awhile.  Unfortunately, one semester, I had a class over the noon hour and I wasn't able to eat lunch.  However, when I saw Cheese chowder on the menu, I would skip class! This recipe is close in taste to the Cheese Chowder I used to get at the University of Montana.

I do not use American Cheese in this recipe.  I use sharp cheddar. To make it gluten free, I use potato starch to thicken instead of flour. Use whatever kind of milk you want, but it is really good with whole milk (3.5% milkfat).