Spicy Corn and Cheese Chowder

This is mildly spicy but very delicious.

• 4 tablespoons butter
• 1 onion, chopped
• 3 slices bacon, cut into pieces
• 3 bell peppers, finely diced (red, yellow, orange)
• 6 to 7 cups frozen corn (or fresh when in season)
• 1/4 cup flour
• 3 cups chicken broth
• 2 cups half and half (I used fat-free half & half)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Pepper Jack cheese
• 1/3 cup sliced green onions, opt.
• 1 1/2 teaspoons salt
• Pepper

In a large stock pot, melt butter.  Add onions and cook until translucent.  Add bacon and cook for another few minutes until bacon is done but not brown.  Then add peppers and corn and cook for another few minutes.

Sprinkle flour over the top and stir to combine.  Pour in chicken broth and stir well.  Allow this to thicken for 3 to 4 minutes, and then reduce heat to low.  Stir in half and half, cover and simmer to thicken for 15 minutes or so.

Stir in the cheeses and green onions, if using, and salt and pepper.  It is ready to serve when cheese is melted and soup is hot.

Serves 12.

“Live the gospel, and others will listen.”

Easy Bean Soup

This is so good on a really cold day.  Like when I started this soup this morning, it was 9 degrees outside.  Brrrr!

• 1 (16-oz. pkg.) dry navy beans
• 8 cups water
• 1 1/2 lb. ham shank
• 1 cup chopped onions
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 2 cups thinly sliced carrots
• 1 cup chopped celery
• 1/2 cup mashed potato flakes, opt.

Two ways to soak beans:

1.  Put beans in a stock pot, cover with water and soak overnight.  Drain.

2.  Put beans in a stock pot with 6 cups of water.  Bring to a boil.  Reduce heat; simmer uncovered for 2 minutes.  Remove from heat.  Cover and let stand 1 hour; drain.

To drained beans, add 8 cups water, ham shank, onion, parsley, garlic, salt and pepper.  Bring to a boil.  Reduce heat.  Cover; simmer 1 1/2 hours or until beans are tender.  Remove from heat.  Remove meat from bone; cut into bite-size pieces.  Return meat to soup.  Stir in carrots, celery and potato flakes, if using until blended.  Return to heat.  Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender.  (I only use potato flakes if I want my broth a little thicker.)

Makes 9 servings.

“Forgive as God forgives you – don’t keep score.”