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Soup recipes

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 ...

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