Garden Chowder

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter or margarine
1 cup each diced potatoes, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups milk
1 tablespoon minced fresh parsley
3 cups shredded cheddar cheese

In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted.

Crab and Corn Chowder

6 slices of bacon

1/2 c. chopped onion

32 oz. can creamed corn

12 oz. can regular corn

1/4 tsp pepper

1 qt. milk

2 c. light cream

1 lb. imitation crab

Fry bacon then dice and set aside. Saute onions in the dippings. Add all the corn,salt,pepper,milk, and cream and crab. Simmer 15 minutes and add bacon. Serve hot 8-10 servings.

Chili

Brown:
1 lb. hamburger (do not drain grease)
1 small onion, chopped
1 small green pepper, chopped
1 small garlic clove

In large saucepan combine:
1 28-oz. can of tomatoes
1 28-oz. can of tomato sauce
2 cans kidney beans (juice and all)
¼ c. chili powder
¼ c. parsley
crushed red pepper to taste

Combine with meat mixture. Bring to a boil. Add a stick of butter. Simmer for 1 hour.

Great Chili Beans

2 cups dried pinto beans
2 cloves of fresh garlic (pressed through garlic press)
1 onion chopped
1 - 29 oz. can tomato sauce
1 - 30 oz. can of tomatoes (sliced)
1 lb lean ground beef
1 TBL salt
1/2 tsp pepper
2 1/2 TBL chili powder
1 tsp oregano
1 TBL brown sugar
1 tsp cumin

Cook beans until soft, about two hours. Drain. Cook ground beef, onion, and garlic. Add beef mixture and all other ingredients to the cooked beans and simmer for at least an hour or longer if you want thicker chili.

Loaded "Baked Potato" Soup

1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14-1/2 oz.) chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup Shredded Cheddar Cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup Sour Cream

PLACE cubed pototoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min. Crush potatoes with a potato masher.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.

The toppings really make this soup delicious.