Favorite Soups

Potato Chowder (or maybe it's considered corn chowder. Who knows.)

2 cups peeled and diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 cup butter
2 cups milk
1/4 cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 1/2 cups shredded Cheddar cheese

DIRECTIONS
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

tortilla soup with chicken and lime
This makes a big pot of soup.

12 cups water
6-8 chicken bouillon cubes
1 can (14.5oz) mexican style stewed tomatoes with juices (or whatever kind of stewed or diced tomatoes you have on hand.)
1 med. onion, thinly sliced
1 med. green pepper, thinly sliced
2 celery stalks, sliced
1 med. carrot, sliced
1 clove of garlic
2 bay leaf leaves
1/2 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper (optional)
12 ounces shredded cooked chicken
1/4 cup chopped fresh cilantro (or abt. 1 1/2 T dried)
1/4 cup lime juice
shredded cheddar cheese
sour cream (I use the light or low fat kind)
tortilla chips

Directions:
Combine water and bouillon in a large sauce pan and bring to a boil. Add sliced veggies, bay leaf, garlic, cumin and red pepper return to a boil. Reduce heat simmer 15 minutes or until carrots are done.

Add tomatoes, shredded chicken, cilantro and lime juice. Season with salt and pepper to taste.

Ladle soup into bowls and top with sour cream, cheese, and tortilla chips.

Really your supposed to fry tortilla strips in olive oil, but I am too lazy to do that much work. :)