Garden Chowder

In a large Pot Saute 2 medium zucchini, diced & 1 medium onion diced until tender
In a large glass measuring cup add 3 cups Chicken broth, 1 tsp. lemon juice, and 2 T cornstarch. Mix until blended. add to Pot. bring to a boil.
Add 1 can or 2-3 fresh roma tomatoes, 1 can (12oz) evaporated milk, one can (14.5 oz) corn, and 1 T dry parsley, 1 T dry basil. simmer 5 min.
Just before serving add 1/3 C Parmesan cheese, and 2 cups of cheddar. salt and pepper to taste.

Creamy Chicken and Potato Soup

Add to large pot:
peeled and diced potatoes
chopped celery
chopped onion
sliced carrots
diced chicken (bite size)

cover with water so barley covered. boil until chicken is done. Leave water/ broth in pot and add:
half & half (quart) or canned evaporated milk.
flour or corn starch if needed
Season with salt & pepper and parsley flakes
add:
8 oz cream cheese
1 C cheddar cheese.
Cook until all is melted.

Chicken Corn Chowder with Sweet Potatoes

Chicken Corn Chowder with Sweet Potatoes

Adapted from Mykitchencafe.com

Serves 6-8 adults

3 cups whole milk
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
8 cups chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into cubes(I used shredded canned chicken)
2 sweet potatoes, peeled and cut into small cubes
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Season with salt and pepper. Serve.