Mimi's Cafe Corn Chowder

Ingredients:
1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half cream

Directions:
1 Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
2 Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
3 Whisk flour into 1 cup of the half and half and then stir into soup.
4 Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
5 Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.

Mexican Chicken Chowder

Ingredients:
2 1/2 cups chopped cooked chicken
1 11-oz can corn w/peppers
1 can cream of potato soup
1 can diced green chili
2 tablespoons fresh cilantro
1 envelope taco seasoning
3 cups chicken broth
1 8-oz pkg cream cheese
4 oz Velveeta cheese, cubed

Directions:
Mix all ingredients except cream cheese and Velveeta in a crock pot. 8-10 hours on low or 4-5 hours on high. Before serving, remove 1 cup of the hot soup and mix in the cream cheese. Stir back into the crock pot then cut in the cubed Velveeta.