My Favorite Recipes Soups

"For God hath not appointed us to wrath, but to obtain salvation
by our Lord Jesus Christ."
l Thessalonians 5:9

Ham Broccoli Chowder

2 tbls. flour
1 can evaporated milk (small)
2 cups diced ham
1 pkg. frozen chopped broccoli
1/4 cup minced onion
1 cup Swiss cheese
2 cups water
1 cup light cream

Mix flour & milk in crockpot.  Add other ingredients, except cream.  Cook on low
for 7 hours or high 4 hours (watch on high).  Before serving, stir in cream & heat.

Mexican Chicken  Corn Chowder

1/2 lb. skinless boned chicken
1 tsp. minced garlic
2 chicken bouillon cubes
1/2 - 1 tsp. ground cumin
2 cups shredded Monterey Jack cheese
1 can chopped green chilies
1 medium tomato, diced
1/2 cup chopped onion
3 Tbls. butter or margarine
1 cup hot water
2 cups half-n-half cream
2 cans cream corn
1/4 - 1 tsp. hot pepper sauce

Cut chicken into bite size pieces. In a large pot, brown chicken, onion and garlic
in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan
along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 min. Add cream,
cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until cheese is
melted. Stir in tomato. (You can substitute a can of tomatoes, but rinse off tomato before
adding so as to not color your soup) Serve immediately.
Yield: 6 - 8 servings

Chicken Noodle Soup

1 Tbls. butter
2 celery stalks
1 cup water
14 oz. chicken (cooked)
salt & pepper to taste
1 carrot
2 Tbls. minced onion
1 Tbls. parsley
4 cups chicken broth
8 ozs. noodles

Cook butter, carrot, celery, onion, water, & parsley until vegetables are soft. Add
chicken, broth, and salt & pepper. Add noodles and cook until they are done.

Cream of Broccoli Soup

8 ozs. fresh or frozen precooked broccoli, finely chopped
1 qt. water
1 qt. half and half
pinch red (or white) pepper
1/2 t. baking soda
4 cubes chicken bouillon
12 T. butter (1 1/2 sticks)
10 T. flour
8 ozs. shredded cheddar cheese

In a large saucepan, combine broccoli, water, half and half, pepper, baking soda, & bouillon. 
Bring to boil. In small skillet, slowly melt butter, stirring in flour with wire whisk so there 
are no lumps. After soup comes to a boil, reduce heat & add butter & flour mixture, stirring slowly. 
When soup has reached desired thickness, return to light boil for 5 to 8 minutes. Then melt 
8 ozs. shredded cheddar cheese.  Yield 12 cups.

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