Old World Chowder

Made by: Michelle

1 lb Kielbasa Polish sausage, diced

1 Tbsp butter 

1 large onion, chopped

1 cup celery, chopping

28 oz Baked Beans (Bush or S.W.)

13 oz chicken broth

1/2 tsp pepper

2 Tbsp brown sugar

2 - 4 Tbsp flour (more gives you a thicker consistency)

1 1/2 cup Half & Half

Sauté onion, celery and Kielbasa in the butter.  Add beans, broth, pepper and brown sugar and bring to a gentle boil.  Cover and simmer 40 minutes.  Combine flour and Half & Half, mixing until there are no lumps, then stir into the chowder, stirring until thickened.  DO NOT ALLOW TO BOIL once Half & Half has been added.

Clam Chowder

Made by: Debbie

2 cans clams
2 cups diced potatoes
1 cup chopped onions
1 cup chopped celery

Drain clam juice into a stock pot.  Add vegetables and cover with water.  Boil until tender.

Melt 3/4 cup butter.  Stir in 1/2 to 3/4 cups of flour. Add 2 cups of milk and 2 cups Half & Half. Then add:

1 tsp salt
1 Tbsp sugar
1 1/2 tsp pepper
clams

Add vegetables and liquid to make desired consistency.  Cook over medium heat until thickened.

Chicken Wild Rice Soup

Made by: Emma

1 box of wild rice
1 1/4 cup water
1 chicken bouillon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup butter
1/4 cup flour
3 cups chicken broth
parsley (fresh or dried)
1 cup whipping cream
2 cups cooked chicken, diced or shredded

Combine rice and seasonings, water, and bouillon cube.  Bake for 1 hour at 325.  Saute onion, celery, and carrots in butter.  Stir flour in, then add broth and parsley.  Stir until thick.  Add baked rice, cream and chicken.  Cook for 5 minutes.  Serves 4-5.