Potato Soup

Potato Soup (Slow Cooker) Time: Approx. 3 1/2 hours
Recipe provided by: Dorothy Williams

In a slow cooker add:
1 can chicken broth 14oz.
4 large potatoes peeled and diced
1/2 onion chopped
2 ribs celery sliced
1 carrot grated
1 tsp. salt

In a large skillet add:
6 strips bacon - cook until crisp. Remove bacon from skillet but keep the grease.
Add to bacon grease: 1/4 cup butter and 1/2 cup flour stirring to make a roux.
Gradually add 2 1/2 cups milk, stirring constantly until thick and flour has cooked.

Add cream mixture to potatoes once they are tender.  Cook in slow cooker for  3 1/2 hours.
* Just before serving add the bacon crumbled and 1 cup shredded cheese.

Mimi's Cafe Corn Chowder

Mimi’s Cafe Corn Chowder
Source: Mimi's Café – Recipes
Recipe provided by: Kale Snyder

4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2-inch cubes
3 cups frozen corn
2 tablespoons granulated sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour
1 quart half-and-half

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potato, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.