Corn Chowder

4 slices Bacon, chopped
1 sm. can Spam, cubed (optional)
1 c. Potatoes, cubed
1/2 c. Celery, cubed
1 can Whole Kernel Corn, drained
3 c. Chicken Broth
1/2 c. Evaporated Milk

Sauté bacon and onion in saucepan over medium heat, until bacon is cooked but not crisp and onion is translucent. Add spam and continue cooking for 1-2 min. Add chicken broth to pan and bring to boil. Add potatoes and celery and bring to boil, then simmer covered stirring occasionally until potatoes are tender. Add corn and evaporated milk and continue to simmer for 1-2 min. Add salt and pepper to taste.

Portuguese Bean Soup

1 can Red Kidney Beans, drained
2 Smoked Ham Hocks
2 c. Chicken Broth
1/2 c. Cilantro, chopped
3 c. Water
1 10 oz. Portuguese Sausage, cubed and fried
1 c. Potatoes, diced
1 c. Carrots, diced
1/2 c. Onion, diced
1/2 c. Celery, diced
1 c. Tomatoe Puree
Salt, pepper, garlic powder to taste

Combine ham hocks, chicken broth, cilantro and water in a stockpot. Bring to boil, then simmer until ham hocks are tender, about 1 1/2 - 2 hrs. Remove ham hocks and allow to cool enough to handle. Shred meat from bone, discard bone and skin and return meat to pot. Add remaining ingredients to pot, bring to boil then cover and simmer until potatoes are tender. Season with salt, pepper and garlic powder.