Cheese Vegetable Chowder

Have you ever eaten at the Lion House?? It is so good, I love to go there and eat myself silly. One of my favorite things there is the Cheese Vegetable Chowder. However, in true fat chick fashion I always am going through it in my head making changes and wondering what would happen if I added this or that or what if I did this instead....it's a sickness I am sure.

This soup recipe is adapted from the Lion House Cheese Chowder recipe but I have added way more vegetables, more cheese, changed out part of the milk for half and half...you get the idea! :) The beauty of this one is you truly can make it your own and it's impossible to mess up. If you are a food storage user upper this is fine with powdered milk, bouillion cubes, cheese powder and dehydrated or canned veggies etc.

Cheese Vegetable Chowder

approx 10 servings

1 cup onion, chopped
1/3 cup margarine
1/4 cup flour
2 1/2 Tbls cornstarch
1 tsp salt
1 tsp white pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
5 cups chicken broth
2 cups half and half
2 cups milk
1 1/2 cups carrots
1 1/2 cups celery
2 cups potatoes, chopped
1/4 cup chopped celery
2 cups sharp cheddar cheese

Cook vegetables in chicken broth for approx 20 min or until cooked through.

Saute onion in melted butter until transparent but not brown, add flour and cornstarch, parprika, cayenne, salt and pepper. Cook for 5-10 min to cook out flour taste. Add to vegetables and broth. Add half and half and milk. Cook stirring constantly until thickened. Add cheese and stir until melted. I usually dump everything into the crock pot at this point on low. Add parsley just before serving so it is pretty and green. Garnish with bacon bits if you like. (Bacon isn't included in the nutrional info)

Calories 307; Total Fat 20g; Total Carbs 17.6g; Fiber 1.9g; Protein 12.5g

Spinach Artichoke Dip

This dip is quite possibly the best Spinach Artichoke Dip in the world! OK, maybe not the world but it's pretty darned good. I don't have the NI on it nor do I want it...I'm sure it would make me feel guilty and I would end up avoiding the cheesy goodness. Not going to happen!

Spinach Artichoke Dip

1 box frozen spinach thawed and drained
1 14 oz jar marinated artichoke hearts chopped (you can use plain but it's not as good)
1 cup shredded Parmesan/Romano blend
1/2 cup shredded Mozzarella cheese
10 oz prepared Alfredo Sauce (I like the 4 cheese blend)
1 t. minced garlic
4 oz softened cream cheese

Preheat the oven to 350.

Combine ingredients thoroughly in a bowl. Spread mixture into a small greased baking dish. 8x8 works well. Bake 30 min or until cheese is bubbly and melted.

*I like to crush up garlic croutons and sprinkle on the top with a little more Parmesan cheese. This will give the dip a little extra crunch. Totally up to you.

Serve with tortilla chips or pita wedges.