Clam and Cheese Chowder
1 cup water
2 cans minced clams drained (save)
1 chicken bouillon cube
2 cups diced potatoes
2 cups carrots, sliced
1.5 cups minced onion
1 tbsp chopped parsley
1 can cream of celery soup
2 cups milk
2.5 tsp salt (seasoned)
8 oz shredded white cheese (Monterey Jack)
Pour water and juice from drained clams into saucepan. Add potatoes, carrots
(cubed), onions and parsley. Simmer until the veggies are tender. Add soup,
clams, milk, cheese and salt. Mix thoroughly. Heat, but do not boil. Serving
Size: 6