1 c. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
2 tbsp. butter
1 1/2 tsp. paprika
1 1/2 c. grated cheddar cheese
3 oz. Swiss cheese, grated
1/2 c. light cream
1/3 c. flour
1 c. milk
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
Grated Parmesan cheese
3 c. chicken broth

In heavy saucepan, saute onion, carrot and celery in butter for 5 minutes. Blend in paprika. Add chicken broth. Heat to boiling, reduce heat and simmer, covered for 10 minutes. Add cheeses, stir until melted. Add cream. Blend in flour with milk and add to chowder. Cook and stir until slightly thickened. Add Worcestershire sauce and pepper. Ladle into soup bowls and sprinkle with grated Parmesan.