Ham Chowder

By: Toniann Staheli

¾ cup margarine

¾ cup flour

1 qt ½ & ½

1 ½ t. salt

½ t. sugar

Dash of pepper

Opt:

3 cups diced potatoes

1 cup diced ham

2 cups frozen petite white sweet corn (maceys)

1 cup carrots

1-2 cups cubed Velveeta (adds a whole new taste to the chowder. It’s good with or without, depending on your mood for sweet or salty)

Boil veggies and ham until veggies are tender. I usually boil the potatoes first for 5 mins then add the carrots. (15-20mins) set aside

Melt butter in sauce pan then add flour, blend and cook 1-2 mins. Add cream..cook and stir until smooth and thick. Add undrained veggies and ham.. heat through then add seasonings.

Hints*

Adding 1/2 a box of cubed Velveeta gives the chowder a totally different, but delicious taste. Also I have used fat free 1/2 & 1/2 and didn't notice a difference in the taste.

To make it go farther, last time I made it (ward easter party) I doubled the veggies and put 1 cup of flour and 1cup of butter. It still worked out just fine.

Easy Chicken Noodle Soup

by: Carrie Stevenson

Easy Chicken Noodle Soup
8 cups water
8 chicken bouillon cubes
carrots, sliced
2 cups egg noodles
1 Tbsp parsley
2-3 cups cooked chicken
2 cans cream of chicken soup
1 cup sour cream

Combine water, bouillon cubes, carrots, and noodles. Cook on low until carrots and noodles are tender. Add remaining ingredients and heat to serve.

Olive Garden Zuppa Toscana Soup

From Liz A.

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

1. Sautee Italian Sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions, and garlic for approx. 15 mins, or until onions are soft.
3. Mix together the chicken bouillon and water then add it to the onion, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft.
5. Add heavy cream and cook until throughly heated.
6. Stir in the sausage.
7. Add kale just before serving.