Soup & Salad Soup is a passion of mine. I love chicken corn chowder, vegetable soup, and every kind of soup in between. Salads always seem to go with soup in restaurants, so I thought it fitting to keep them together on this page as well. Sherry's Easy Creamy Corn Chowder Submitted by Sherry Hollingsworth, Army Wife, 01/18/99: 4 tbsp. butter 1 med. onion, chopped 1 rib celery, chopped 2 lrg. or 3 small potatoes, cubed and cooked 3 strips pre made bacon, crumbled 1/3 C. all-purpose flour 3 cans (11 oz.) corn kernels, undrained 2 1/2 cans (14 1/2 oz) chicken broth 1 1/2 C. heavy cream 1/2 bay leaf 1/2 tsp. thyme leaves In a large saucepot over medium heat, melt butter. Add onion and celery and cook for 5 minutes, stirring occasionaly, until all veggies are soft but not brown. Stir in flour and mix well, cook 1 minute more. Add potatoes, bacon, corn, chicken broth, cream, bay leaf, and thyme to saucepot. Cover and bring to a boil over high heat. Uncover, reduce heat to low, and simmer 20 minutes, stirring occasionaly. Remove bay leaf. Makes 12 servings. Slow-Cooker Chili Submitted by Amy Lockyear, Webmaster 03/14/99: I found this recipe in the old 1960's cookbook that came with my hand-me-down Crock Pot that I was given when we got married. John and I LOVE it, and I love my 40-year old Crock Pot!!! 1 large can of dark red kidney beans (optional) 2 cans diced tomatoes with juice 2 pounds browned hamburger or ground chuck 1 medium onion, chopped 1 large green pepper, chopped 2 cloves crushed garlic (I put in 4) 3 T Chili Powder 1 tsp cumin 1 tsp black pepper Salt to taste Dump everything into the Crock Pot and cook on low for 10-12 hours or on high for 5-6 hours. This tastes much better if cooked on low, though, so start it in the morning - it'll be ready by dinner! Email: aspen74@earthlink.net