1 c. shredded carrot
3/4 c. chopped onion
2 c. milk (or half and half)
1 1/2 c. diced cooked chicken
1/2 tsp. celery seed
1 c. (4 oz.) shredded sharp Cheddar
4 tbsp. butter
1/4 c. flour
1 3/4 c. chicken broth
1 tbsp. dry white wine
1/2 tsp. Worcestershire
1/2 lb. fresh mushrooms, sauteed in butter

In a large pan cook carrot and onion in butter until tender, not brown. Blend in flour; add milk and chicken broth. Cook and stir until thick and bubbly. Stir in chicken, wine and celery seed and Worcestershire sauce. Heat thoroughly.

Add cheese (about an hour before serving). Stir until melted.

Optional: Garnish with chopped chives. A crock pot can be used to make chowder the night before and keep it warm.