6-8		medium red potatoes, chopped
2		large carrots, minced
1		large onion, minced
1		medium sweet red pepper, chopped fine
2		lbs. Jimmy Dean mild sausage, cooked and drained
2		lbs. Velveeta cheese, cubed
2		(12 oz.) cans evaporated milk
1		(10 oz.) package frozen broccoli, thawed and drained
		Salt and pepper to taste

Combine first 4 ingredients with just enough water to cover. Cook until potatoes are tender. Drain 2 cups of broth and reserve. Stir in evaporated milk and broccoli; add cheese cubes and reduce heat to a very low simmer, stirring constantly. Add reserved broth to achieve desired consistency. Add sausage and heat until hot, but not boiling. Remove from heat to prevent cheese from separating. Yields 8-10 servings. Mrs. Debra M. Baker, Newburg, Mo.
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Corn Chowder

1/2		cup diced salt pork or bacon
3		medium potatoes, peeled and finely diced
1/4		cup minced onion
2		cups water
1		(1 lb 4 oz.) can cream-style corn
2		cups light cream, scalded
1		tsp. salt
		Pepper to taste

Cook bacon or pork in a saucepan over medium heat until brown and crisp. Add remaining ingredients except cream. Cover tightly and simmer 15 to 20 minutes or until potatoes are tender. Stir in cream. Heat, but do not boil. Yields 4 servings. Lydia N. Miller, Clark, Mo.
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Turkey Chowder

2		medium potatoes, peeled and cubed
1		(10 oz.) package frozen baby lima beans
1/2		cup onion, chopped
1/2		cup celery, sliced
1		(10-3/4 oz.) can condensed cream of chicken soup
1		(16 oz.) can tomatoes, diced
1-1/2		cups cooked turkey or chicken, chopped
1/2		tsp. poultry seasoning
1/4		tsp. garlic salt
1/8		tsp. pepper
1/2		cup shredded cheddar cheese
2/3		cup water

In 3 quart saucepan, combine potatoes, beans, onion, celery and 1/4 tsp. salt. Blend 2/3 cups water into canned soup add vegetables. Cook, covered until vegetables are tender, 35 to 45 minutes. Add undrained tomatoes, turkey, poultry seasoning, garlic, salt and pepper. Simmer 15 minutes. Sprinkle 1 tbls. cheese over each serving.

Slow cooker: use above ingredients plus 2 tsp. instant chicken bouillon granules. Combine potatoes, lima beans, onion, celery, 1/4 tsp. salt and 2 tsp. bouillon granules. Stir in soup, undrained tomatoes, turkey, poultry seasoning, garlic salt, pepper and 2 cups water. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 3-1/2 to 4 hours. Season to taste. Stir well before serving. Yields 5-6 servings. Vernie Borntrager, Clark, Mo.
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Cheese Chowder

3		carrots, pared and diced
3		medium potatoes, diced
4		stalks celery, diced
1		medium onion, diced
6		tbls. oleo
1/2		cup flour
4		cups Velveeta, cubed
1		tsp. salt (or less)
1/4		tsp. pepper
2		(14 oz.) cans chicken broth
4		cups milk

Chop vegetables in blender; cover with water and cook until tender. Reserve 1-1/2 cups cooking water. In large kettle, melt oleo. Stir in flour, salt, pepper, water, milk and broth. Stir until thick. Add cheese and vegetables. Heat and stir until cheese is melted. Yields 20 one-cup servings. Mrs. David Yoder, Clark, Mo.
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Alaskan Salmon Chowder

1/2		cup chopped onion
1/2		cup chopped celery
1/4		cup chopped green pepper
1		garlic clove, minced
1		can (12-14 oz.) chicken broth, divided
2		cups diced potatoes, peeled
1		cup sliced carrots
1		tsp. seasoned salt, optional
1/2		tsp. dill weed
1		small zucchini, thinly sliced
1		(14-3/4 oz.) can cream-style corn
1		(12 oz.) can evaporated milk
2		cups cooked salmon chunks,
or 2		(7-1/2 oz.) cans salmon, drained, bones and skin removed

In saucepan cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt (if desired), dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini, simmer for 5 minutes. Add corn, milk and salmon, heat through. Yields 7 servings. Mrs. Clarence E. Miller, Clark, Mo.
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Sea Fare Chowder

1		(10 oz.) can cream of tomato soup
1		(10 oz.) can cream of mushroom soup
1-1/2		cups of milk
1		(16 oz.) can white potatoes, drained and cut into quarters
1		(15 oz.) can of peas
1		(6 oz.) can tuna or salmon, drained and flaked
1		(6 oz.) can of crabmeat, drained and flaked
2		tbls. minced onions
1		cup light cream

Blend tomato soup, mushroom soup and milk. Add potatoes, peas, tuna, crabmeat and onions. Heat thoroughly. Just before serving, add cream. Heat well. Do not boil. Yields 6 servings. Mrs. Albert Borntrager, Clark, Mo.
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Cheesy Ham and Potato Chowder

4		medium potatoes, diced
3		medium carrots, diced
1/2		medium onion, chopped
1		cup frozen peas
2		cups cooked ham, cubed
1		(10-3/4 oz.) can cream of celery soup
1		(8 oz.) package shredded cheddar cheese
1		cup milk, more or less
		Salt to taste

Put potatoes, carrots and onion in large pot. Cover with water. Add salt and bring to boil. Cook until partly tender. Add peas and ham cubes. Cook 5 minutes more. Drain water. Add soup and enough milk to reach desired consistency. Heat to a simmer, but do not boil. Add the cheese and stir until melted. Remove from heat and serve. Yields 5-6 servings. Jennifer Zimmerman, Tunas, Mo.
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Cheeseburger Chowder

1		lb. ground beef
2		medium potatoes, peeled and cubed
1/2		cup chopped celery
1/4		cup chopped onion
2		tbls. chopped green pepper
1		tbls. instant beef bouillon
1/2		tsp. salt
2-1/2		cups milk
3		tbls. flour
1-1/2		cups water
1		cup shredded sharp cheddar cheese

In 3 qt. saucepan, brown beef; drain off excess fat. Stir in potatoes, celery, onion, pepper, bouillon, salt and 1-1/2 cups water. Cover and cook until vegetables are tender, 15 to 20 minutes. Blend 1/2 cup milk with flour. Add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese and stir just until cheese melts. Garnish with additional cheese if desired. Yields 6-8 servings. Ada Troyer, Clark, Mo.
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Southern Okra Chowder

1		cup diced bacon
3		cups sliced okra
3		cups canned tomatoes
1		medium green pepper, sliced
1		cup cooked lima beans--fresh, canned or frozen
1		cup canned corn
1/2		cup minced onion
1		tsp. salt
1/4		tsp. minced parsley
1-1/2		cups water

Heat cooker and fry bacon. Combine remaining ingredients in cooker, mix well. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes. With pressure regulator rocking slowly, let pressure drop of its own accord. Yields 8 servings. Lovina N. Borntrager, Clark, Mo.
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Easy Bean Chowder

2		tbls. onion, chopped
1		tbls. butter or margarine
1		(11-1/2 oz.) can condensed bean with bacon soup
1		(10-3/4 oz.) can condensed minestrone soup
2-2/3		cups milk
2		cups chopped, cooked chicken or turkey

In saucepan cook onion in butter until tender but not brown. Blend in soups; stir in milk. Add chicken, heat well. Yields 6 servings. Elva Borntrager, Clark, Mo.
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