Soups of the Weekend - it's cold in my neck of the woods!

Corn Chowder

5 peeled and diced potatoes
1/2 c chopped celery
1 cup butter or margarine
1 c flour
1 qt half and half or milk
3 cans creamed corn
1 can regular corn
1 t dried Thyme
salt and pepper to taste
1/2 c real bacon bits

In a large soup pot, cover potatoes and celery with water and simmer until potatoes are tender.  In a smaller saucepan, melt butter.  Whisk in flour until well mixed.  Slowly pour in milk or half and half and cook on low until thickened, stirring constantly to prevent clumping.  When potatoes are done, stir milk mixture into potatoes and add the rest of the ingredients.  Cook over low until warmed through.  This recipe makes about 8 - 10 servings and is great for leftovers!

Creamy Butternut Squash Soup (tastes like pumpkin pie in a bowl)

2 butternut squash
5 cups vegetable or chicken broth
1 Tablespoon butter
1/2 t ground nutmeg
1/2 t ground ginger
1 1/2 t ground cinnamon
1/4 c brown sugar
1 cup heavy cream or half and half
Cut squash in half lengthwise and scoop out seeds.  Either microwave or roast in oven at 350 (covered) until squash is completely tender.  Scoop out squash from outer skin.  Combine squash with 1 cup of broth in your blender (be sure to open the vent at the top) and puree until squash is smooth.  In a saucepan, bring rest of broth to a boil. Add butter, spices and sugar.  Stir in pureed squash and cream and heat through.  Serve topped with seasoned croutons.

Old Fashioned Beans and Ham

1 smoked ham shank (available in the butchers area of the grocery store)
1 lb desired dried beans (baby limas, butter beans, black eyed peas, navy beans or green split peas)
1 onion, diced
Salt and pepper
1/2 c celery and/or grated carrots if desired

In a sprayed crockpot (at least 3 quart), place ham shank, then beans, then onion.  Cover with water at least 2 inches above the level of the beans.  Simmer on high for 5 hours or low for 8.  Add salt and pepper to taste and vegetables.  Remove ham shank.  Take the meat off of the bone and add it back into the soup.  Simmer for one hour on high and then serve.