Potato Corn Chowder

Winter has brought on a whole new excitement in our house...its called "no work, no money, eat what we can for CHEAP!"  you are super excited now aren't ya?!  Ha...actually, this has become such a favorite around here, it is requested, even when there is work...guess that says something for it.

3 lbs potatoes, chopped into bite size pieces
1/2 onion, diced
4 T butter
2 T flour
4 cups chicken broth
1 bag (16oz or so) frozen corn
3 cups milk
2 cups shredded cheese
1 T cayenne (if you like a little depth but not too much "hot")
1 T ground pepper

melt butter then saute onion till soft.  Add in flour, stir to coat well, then add in chicken broth & potatoes.  Bring to boil & cook about 25 min till potatoes are soft & easily pierced w/a fork.  Add in corn, milk & 1 cup cheese...cook about another 5 min.  Serve w/a dollop of shredded cheese on top.

Southwest Shrimp Corn Chowder

this has become a tried & true in our house. We have adapted it to accommodate both shrimp or turkey/chicken. Great for any time of year, and super quick to toss together.

1 bag diced potatoes (or 3 lg skin ON diced up)
2 T butter
2 T flour
1 bag corn/black bean mix frozen (or 2 cans)
1 1/2 cups half-half or milk
1 1/2 cups chicken broth
1 lb shrimp (small, thawed) or diced chicken/turkey (cooked)
1 t cayenne pepper

melt butter in large pan, saute potatoes. Add flour, stir to coat. Add corn/black bean/pepper/onion mix and all liquids. Let simmer 5-10 min. stirring. Add in shrimp/chicken/turkey & pepper. Stir & let cook another 5-8 min. We top w/a little shredded cheese once in bowls & eat w/biscuits or quesadillas. Made as above, this serves 4. I double for our 6 and am lucky to have one serving left over!