Cheesy Vegetable Chowder

2 Tbsp. butter
2 lg. potatoes, peeled and chopped
1/2 c. chopped onion
1 Tbsp. flour
1 c. chopped carrots
½ c. water
1 c. chopped celery
2/3 c. milk
1 Tbsp. minced garlic
2 c. chopped broccoli
4 c. chicken broth
2 heaping cups shredded cheddar

Melt butter in large soup pot. Add onions, carrots and celery; sauté over medium heat till tender. Add garlic, cook additional 1-2 minutes. Add broth and potatoes, bring to a boil and cook till potatoes are tender. Mix the flour with the water then add to soup mixture and simmer till soup is slightly thickened. Add milk and broccoli and cook till broccoli is just tender and soup is heated through. Stir in cheese, allow to melt and serve.

Note from Melissa: I always at least double this recipe and I always add a little extra potatoes and broccoli.

Recipe from Melissa Beckstead.

Indian Fry Bread

3 cups flour
1 T. baking powder
1/2 tsp. salt
1/4 cup milk
1 1/2 cups warm water

Combine all ingredients and knead dough. Allow it to rest for 15 minutes. Divide into desired size pieces and roll flat. Fry in hot oil on both sides.

Top with beans, lettuce, cheese, meat, salsa, etc. For dessert, honey and or/ powdered sugar on top. Yum!

Chicken Enchilada Soup (Crockpot)

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package Frozen Corn (10 oz.)
½ cup chopped onion
½ cups Red Pepper, Diced (Optional)
1 can (10 Oz) Enchilada Sauce
1 can Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts

Optional toppings:
Tortilla strips or crushed tortilla chips
Avocado, diced
Pepper Jack Cheese, shredded


In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture (frozen or thawed).

In a separate bowl, whisk together the enchilada sauce and soup. Whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top bowls of soup with your choice of pepper jack cheese, avocado, and crushed tortilla chips.

Notes from Cammi: I usually do not add the red pepper. The toppings really add a lot to the soup. I like to serve this with cheese crisps or cornbread. Makes great leftovers.