Creamy Chicken and Wild Rice Soup

From allrecipes.com and my sister-in-law, Jennie

INGREDIENTS:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken
breast halves, shredded
1 (4.5 ounce) package Uncle Bens Long Grain and Wild Rice FAST COOK RECIPE* with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream


DIRECTIONS:
1.  In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2.  In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3.  Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes


SO GOOD!!  DEFINITELY A KEEPER!

Creamy Corn Chowder

From"Our Best Bites: Mormon Moms in the Kitchen"

6-8 oz bacon (1/2 package)
2 tablespoons butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cups 1% milk
2 chicken bouillon cubes or 2 teaspoons chicken base (I used the cubes)
2 red potatoes, diced into small cubes
3/4 cups minced onion
2-3 cloves garlic, minced
1 (14 oz) can corn, drained
a few dashes of hot sauce
salt and pepper to taste
optional garnishes:  extra crumbled bacon, shredded sharp cheddar cheese

1.  Cook bacon until crisp.

2.  While bacon is cooking, melt teh butter over low heat in a soup pot.  When melted, add flour to make a roux and whisk until it comes together in a little ball.  Add water and whisk until completely combined and there are no lumps.  Add milk and chicken bouillon or base and bring to a simmer.  Add potatoes, onion, and garlic, and simmer (but don't boil!), stirring very frequently for about 20 minutes or until potatoes are tender.

3.  Crumble the bacon and add to the soup along with the corn.  Heat through.  Add a few drops of hot sauce and then salt to taste.  Start with about 1/4 teaspoon, give it a few minutes, and then add more if you need it.

4.  Ladle into bowls and sprinkle with cheese and extra bacon if desired.

SURVEY SAYS:  Keeper!  It is really easy to make and everyone loved it!  (I made this a week ago and Sean is still talking about it).  It only made about 4 servings, though, so would definitely need to be doubled if it is going to feed more than 3 people.