POTATO CORN CHOWDER PHYLLIS HUDGINS Base 1½ c. ham broth (approximately) Water (enough to cover potatoes) Salt and pepper to taste Peeled and diced potatoes (16-20 for large pot) 1 lg. chopped onion Combine above ingredients in large pan and bring to boil. Cook on medium heat until potatoes are almost done. Use potato masher to crush a few of the potatoes to thicken broth. Add: 2 c. chopped ham 3 15-oz. cans of corn or sweet frozen corn Stir into potato mixture. Continue cooking, about 10 minutes, until desired thickness is achieved. Note: As with any soup, you can add more or less of any of the ingredients and it will still be good. HEARTY BROCCOLI SOUP Mildred Hudgins ½ c. butter or oleo 1 bunch broccoli, trimmed and cut in bite-size pieces 1 med. onion, minced 2 garlic cloves, minced ½ c. flour 1 tsp. dry mustard 3 c. milk 2 c. chicken broth 1½ c. grated cheddar cheese Melt butter in a 3 qt. saucepan. Sauté broccoli, onion and garlic until broccoli...