Chicken Cheddar Chowder

(great taste!)

Tip: Buy skinned, boned chicken breasts and preshredded cheese. 2 bacon slices Cooking spray 1 pound skinned, boned chicken breast, cut into bite-size pieces 1 cup chopped onion 1 cup diced red bell pepper 2 garlic cloves, minced 4 1/2 cups fat-free chicken broth 1 3/4 cups diced peeled red potatoes 2 1/4 cups frozen whole-kernel corn 1/2 cup all-purpose flour 2 cups 2% low-fat milk 3/4 cup (3 ounces) shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper
*I add sliced carrots and ground cumin to taste.
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon. Yield: 7 servings (serving size: 1 1/2 cups)
Heidi Taylor

Ham Chowder*

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 until tender (15-20mins) set aside
Melt butter, 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.
Add Velveeta if desired and cook med-high until melted stirring pretty regularly.
Yields about ¾ of a regular sized soup pot.

Toniann/Ronda Staheli

Whole Wheat Waffles

2 eggs
2 T. vegetable oil
¾ cup & 2 T. milk
1 ½ t. sugar
1/1/2 t. baking powder
½ t. salt
Wheat germ if wanted
1 cup whole wheat flour
Toniann Staheli

German Pancakes

6 eggs
½ cup flour
½ cup milk
1/8 cup butter – melted in bottom of pan
Dash of salt

Pour melted butter into pan
Mix all other ingredients and then pour over butter
Bake at 450* for 10 mins
Toniann Staheli/Jeanette Moss