Broccoli Cheese Soup

It's been freakin' cold lately. Comfort yourself by making a hot & hearty supper like this Broccoli Cheese Soup. This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table.

Ingredients

2 cups sliced fresh carrots

2 cups broccoli florets

1 cup sliced celery

1-1/2 cups chopped onion

1/2 cup butter

3/4 cup all-purpose flour

1 can (10-1/2 ounces) condensed chicken broth, undiluted

4 cups whole milk

1/2 pound process cheese (Velveeta), cubed

Directions

In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.

In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).

Creamy Slow Cooker Seafood Chowder

You'll have to try this one for yourself! It's very rich and fills ya' up quick, but man, is it good! My mom makes this every year for our town's annual Clam Bake.

Makes 8 to 10 servings

Ingredients:

1 quart (4 cups) half & half

2 cans (14.5 oz. each) whole white potatoes, drained and cubed

2 cans (10.75 oz. each) condensed cream of mushroom soup, undiluted

1 bag (16 oz.) frozen shredded has brown potatoes

1 medium onion, minced

1/2 cup (1 stick) butter, diced

1 teaspoon salt

1 teaspoon black pepper

4 cans (about 6 oz. each) minced clams

2 cans (about 4 oz. each) tiny shrimp, drained & rinsed

Directions:

1. Combine half & half, canned potatoes, mushroom soup, frozen hash brown potatoes, onion, butter, salt & pepper in a 5 or 6 quart slow cooker. Mix well.

2. Add clams and shrimp; stir gently.

3. Cover; cook on LOW for 4 to 5 hours.

I want to hear what people think of this. To me, the frozen hash browns give this chowder a nice texture and consistency. Everyone at the Clam Bake loves it!