Soups, Stews and Chowders

Egg Drop Soup
4 c. chicken broth
2 eggs
½-1 tsp sugar
2 tsp soy sauce
2-3 green onions, sliced

Beat eggs slightly. Put chicken broth, soy sauce and sugar in a saucepan and bring to a boil. Turn heat off. Slowly pour in the beaten eggs, stirring constantly, until they form long threads. Season with salt, pepper and green onions. Makes 4-6 servings.
Submitted by Alison

Chicken Chowder
2 lbs. chicken breast
1 c. onion
1 c. celery
2-4 c. potatoes, diced
¾ c. butter or margarine
¾ cup flour
2 cans evaporated milk
1 ½ tsp salt
1 ½ Tblsp. vinegar

Boil chicken in water-filled pan until done. Remove chicken and shred, but keep broth in pan. Add onion, celery and potatoes to broth and cook until tender. Drain broth from veggies.
In a separate pan, melt butter; add flour and heat until mixture is bubbling. Add milk and salt and stir until mixture is very thick. Add sauce to veggies; stir in chicken. Add vinegar and mix well. Salt and pepper to taste. Serve in a bread bowl.
Submitted by Alison

Cheesy Vegetable Soup
Potatoes
Celery
Onion
Carrots
Broccoli
½ c. milk
1 can cream of soup (whatever kind you have)
1 chicken bullion cube
1 Tblsp. butter
Dash celery salt
Dash seasoning salt
1/3 block Velveeta cheese, cubed

Peel and dice potatoes for # of people serving. Chop up onion, celery, carrots, and broccoli. Use as much or as little of the different veggies as you would like. Cover with water and add 1 tsp salt. Boil until tender. Reduce temperature to low. Add milk, soup, bullion cube, butter, celery salt, seasoning salt. Then add Velveeta cheese. Adding cooked chicken to this soup is an option. This soup holds really well in a bread bowl.
Submitted by Lyndsey

Taco Soup
Ground beef and onion - browned. (amount can be varied according to taste)
1 can corn, undrained
1 can kidney beans, undrained
1 can stewed tomatoes
1 can (8 oz) tomato sauce
1 pkg. taco seasoning

Combine all ingredients in pan. Add a little water if soup is to too thick. Simmer 15 minutes. Serve with cheese, tortilla chips and sour cream. No spoon required, just use the tortilla chips (my daughter loves eating this soup).
Submitted by Lyndsey

Clam Chowder
1 c. diced onion
2 c. diced potatoes - (can use 3)
1 c. chopped celery - (can use 2)
2 cans minced clams (6 1/2 oz.)
3/4 c. butter
3/4 c. flour
1 qt half & half - (or 1pt half and half/1pt milk)
1 ½ tsp salt
½ tsp sugar and a little pepper

Drain clams and put juice with vegetables and add just enough water to barely cover. Add salt and boil for 15 minutes or until tender. Add butter, sugar and pepper to taste. Combine half & half and flour, whisk until smooth. Add mixture to soup. Simmer for 20 minutes until thick.
Submitted by Lyndsey