3 tbsp. butter
1 c. thinly sliced carrot
2 c. peeled, diced potato
2 beef bouillon cubes
2 c. milk
2 c. shredded sharp cheddar cheese
Chopped parsley, optional
1 med. onion, chopped
1/2 c. thinly sliced celery
1 (1 lb.) can tomatoes, chopped
1 1/2 tsp. Worcestershire sauce
Salt & pepper to taste

In a 3 quart pan, melt butter, add onion and cook until limp. Stir in carrot, celery, potato, tomatoes and their liquid, bouillon and Worcestershire. Cover and simmer for 35 minutes, stirring occasionally, or until vegetables are tender. Gradually stir in milk and heat until hot. Season to taste with salt and pepper, then stir in 1 1/4 cup cheese until melted. Ladle into bowls. Sprinkle with parsley and remaining cheese.

Chowder is good with or without addition of cheese. Makes 2 quarts.