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"The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago."

Ingredients: anaheim chilies, pepper...

"Another Dove's Nest favorite, from their cookbook. The cookbook says, "During the winter months, this is one of our most popular soups - a chowder hearty enough to be served as a one-course meal." I'm just guessing at prep and cooking time - the cookbook didn't note it, and I've never made the soup myself, just eaten it at..."

Ingredients: cilantro, cream of potato soup...

"This is quick and easy to make. Its very good and my picky eating daughters even love it, especially on a cold evening. We have it with either corn chips or corn bread. I use the low fat/low sodium soup and 1% milk and is just as tasty. This was given to me by a co-workers wife after he brought some to work and shared one day. Just as good re-heated."

Ingredients: cream of celery soup, frozen corn...

"We hosted a charity dinner at our Colorado house two summers ago. The chef who did the dinner came from Kansas City, where he has a catering company. This fabulous soup was the first course of a wonderful dinner!"

Ingredients: lump crabmeat, frozen corn kernels...

"I've tried several Chicken Enchilada Soup recipes, but just found this one. I love the flavor of Chicken Enchilada Soup, but they all seem to thin for me. So, I like to thicken them up with either 1/4 cup flour or some corn starch. I may cut the amount of chicken broth down to 2 cans next time. But, very good flavor."

Ingredients: pepper, cream of chicken soup...

"This is not a cream-based soup,but is a peppery, tomato-filled mixture with pearl barley, vegetables, and snowy chunks of crab.Originally from a May 1983 issue of Bon Appetit that featured the sights and cusine of Baltimore, Maryland.This needs to be made a day ahead of serving it."

Ingredients: fresh ground pepper, lump crabmeat...

"This is a recipe from Campbell's Kitchen.
Potatoes, celery and green onions simmer to tenderness in chicken broth, and are blended
together with milk to create a rich and creamy soup."

Ingredients: green onions, margarine, milk...

"From a cookbook I picked up sometime ago. I've changed the instructions just slightly. You could always use the bacon drippings with the butter to sauté onion and celery."

Ingredients: eggs, fresh parsley, milk...

"I thought I would share some of my favorites, These are some that I have to make quite often."

Ingredients: cream, onions, potatoes...

"Another recipe from the RSVP section of a November 1981 issue of Bon Appetit. It was requested from Maxwell's Bistro in Eureka, California.This recipe goes together quickly, can be doubled or tripled easily and freezes well. Substitute vegetable broth to make this vegetarian.If you want a heartier chowder, add two peeled and diced potatoes and 1..."

Ingredients: salt & freshly ground black pepper, dried thyme...

"This is wonderful when fresh corn is in season, but also good using 5 cups of thawed frozen kernels, cooked until tender. Originally from a February 1980 issue of Bon Apetit.Standing time not included in prep time."

Ingredients: salt & freshly ground black pepper, fresh parsley...

"This comes from a February 1983 issue of Southern Living. It's a great cold weather soup, perfect with some cornbread sticks or some crusty bread! I've used 2% milk sharp cheddar in this and 1% milk and it's still creamy and rich tasting."

Ingredients: low-sodium low-fat chicken broth, milk...

"From my church cookbook "Heavenly Concoctions", FUMC Alvarado. This is a lot like Taco Soup, only not as spicy and not as thick. If you can not find Fiesta Soup you can use a small can of beef consome soup and a can of chili with beans."

Ingredients: beef consomme soup, cheddar cheese soup...

"This is a tomato-based crab stew,with clams and vegetables. Originally from an October 1980 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor. It was requested from Dockside Murphy's restaurant in Salisbury, Maryland."

Ingredients: chicken base, salt & freshly ground black pepper...