Old Mill's Corn Chowder

• 1 T. butter
• 2 C. water
• 1 C. clam juice
• 2 C. chicken broth or stock
• 2 C. half & half
• 3 C. diced potatoes (peeled)
• 3 C. diced onions
• 2 C. frozen corn
• 1 green and 1 red bell pepper, chopped and sauteed
• 3/4 C. crumbled oyster crackers
• 1/4 C. flour
• 1/2 tesp. garlic powder
• 1/2 tesp. onion powder
• salt & pepper to taste

In a stock pot melt butter, stir in other liquids (except half & half). Add potatoes & onions. Cook until potatoes are done.

Saute bell peppers in a little butter with garlic and onion powder. Add to pot, mix well.

Mix together the cracker crumbs, flour, salt & pepper. Add to pot, mix well. Bring to boil.

Add corn and half & half. Simmer 20 minutes.

White Chili

Bring to a boil in a large pot:

• 1 pound white beans (great northern, pre-soaked overnight)
• 6 C. chicken broth
• 2 cloves minced garlic
• 1 medium onion, chopped

Reduce heat and simmer until beans soften, about 2 hours. Add more broth as needed.

In a skillet, sautee 1 medium chopped onion in a little oil.

Add to the pot:

• two 4 oz. cans mild chopped green chilies
• 2 tesp. ground cumin
• 1.5 tesp. oregano
• 1/4 tesp. ground cloves
• 1/4 tesp. cayenne pepper

Mix thoroughly. Add 4 cups diced cooked chicken, simmer 1 hour.

Serve topped with shredded Monterrey-jack cheese, salsa, and sour cream.

Taco Soup

Prep time: about 1 hour (or longer)
Servings: 8+

• 1 pound lean ground beef
• medium onion, chopped
• 1 can corn (or equivalent frozen corn), drained
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 (16 oz.) can crushed tomatoes
• 1 (16 oz.) can diced tomatoes
• 1 package taco seasoning
• 1 package dry ranch dressing mix
• 1 Tbsp. minced garlic
• sour cream
• shredded cheese
• **1/2 bell pepper, diced (optional)

Brown the ground beef in a stock pot, adding chopped onion and garlic half way through. Drain fat off, and put back in pot. Add corn, beans, tomatoes, and seasoning. Add a little water if needed. Simmer until thickened and heated through at least 30 minutes. The longer it simmers the yummier it is.

**If you want bell pepper in it, add that when you add the onion and garlic.

Serve with a dollop of sour cream and some shredded cheese on top.

I like to make this in the crock pot if I'm going to be working that day. It's nice to come home to a house smelling like supper. Of course if you make it in the crock pot, you have to cook the meat/onion and drain them before adding to the mixture. This is very hearty and perfect for Fall weather. It's also yummy with a side of cornbread or Fritos.

Cream of Broccoli Soup

• 4 cans cream of chicken soup
• 1 can cream of celery soup
• 1 medium onion; chopped
• 2-3 ribs celery; chopped
• 4 T. margarine
• 20 oz. chopped broccoli
• garlic (optional)
• Milk or heavy cream
  

Saute onion and celery in margarine until translucent in a stock pot. Add canned soup, broccoli and garlic. When combined and headed thru, add milk or cream to preferred consistency. Soup will continue to thicken as it cooks. Simmer about 15 minutes. Serve with homemade croûtons.

This is very rich and filling and can be a meal by itself. It's even better with some shredded cheese sprinkled on top. I don't have the exact amount of milk or cream needed because it varies each time depending on how long you let it simmer and how thick you like your soup.

Hearty Potato Sausage Soup

Prep time: 40 minutes
Cook time: 1 hour
Serves: 8

• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 2 Tbsp olive oil or butter
  
• 8 medium potatoes; peeled and cut into about 1/4 in cubes
  
• 1 can evaporated milk
• 1 can chicken broth (or 2 Tbsp chicken bouillon stock base)
• 2 C. water
  
• 1/2 pkg Jimmy Dean regular sausage, browned and drained
  
• salt, pepper, and Italian seasoning (optional)
• 1 T. butter
  

Cook sausage in heavy stock pot, drain and set aside, discard drippings. Prep veggies. Then heat oil or butter in pot, saute onion and celery with a pinch of salt until translucent. Add carrots and and potatoes, let them get a little soft. Add milk, broth, water, pepper, sausage, and Italian seasoning; simmer until potatoes are cooked through and soup has reached desired thickness. Taste for flavor, season with additional salt if necessary. Stir in 1 T. butter at the end before serving (to give soup extra creaminess).

I made up this recipe myself yesterday because I had half a package of sausage left over from another meal. I would have also added some uncooked spinach at the end if I had it. This tastes similar to Olive Garden's "Zupa Tuscana". It was perfect for a cold dreary day. I would serve it with a crusty Italian bread, cut up and broiled with some grated cheese on top.

My Favorite Chili

Prep time: 20 minutes
Simmer time: as long as you want :)
Servings: 8 - 10

• 1 - 2 pounds ground chuck
• 1 small white onion; diced
• 2 16 oz. cans diced tomatoes (use the juice too)
• 1 8 oz. can tomato sauce
• 1 16 oz. can crushed tomato
• 2 16 oz. cans chili flavored beans (pinto beans with chili sauce on them)
• 1 16 oz. can black beans
• 1 16 oz. can kidney beans
• 1 16 oz. can red beans
• 1 pkg. chili seasoning (use 2 pkg if you like it really spicy)
• 1 Tbsp garlic powder or 2 cloves minced garlic
• 1 Tbsp sugar

Brown the beef in a large soup pot with diced onion, drain well, then place back in pot. Add garlic, if using fresh, let it cook for just a minute before adding other ingredients. Add chili seasoning, tomatoes, and beans. Use juice from tomatoes and chili flavored beans; swishing cans out with a little water and adding to pot as well. Rinse the other beans before adding. Bring to boil for 10 minutes, stirring frequently so it won't stick to the bottom. Add sugar. Reduce to medium-low heat and simmer for at least 20 minutes, stirring often, until desired thickness is reached.

You could simmer it for several hours, but who wants to wait that long!?

Serve with cornbread, grilled cheese sandwiches, Fritos, sour cream, or shredded cheese. Or any combination thereof. Whatever suits your fancy.

This is a soul-warming recipe perfect for days, such as today, with a chill in the air and drizzle falling from the grey sky. I am proud to announce that I make a mean pot of this chili! I'm practically famous for it... in certain circles, of course. ;)