CHEESY BROCCOLI SOUP

1 lb frozen chopped broccoli
1 pint half & half
2 cups water (use water you cooked broccoli in)
1 lb velveeta
1 tsp salt
1/2 tsp pepper
1/2 cup cornstarch with 1 cup cold water
Cook broccoli until tender; drain and set aside. In a large saucepan, add half & half and 2 cups of water. Then add velveeta, salt and pepper. When cheese is melted, add broccoli. Mix cornstarch and water in a small bowl and stir into hot soup to thicken.

CORN CHOWDER

1/4 cup butter
1 small onion, chopped
1 red bell pepper, chopped
1/4 cup flour
2 cups milk
2 cups cream
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-3/4 oz) cream style corn
8 oz velveeta, cubed
1 tsp salt
1/4 tsp pepper

Saute onion and red bell pepper in melted butter in a large pot over medium heat.
Add flour and stir into a paste.
Add milk and cream and whisk until thick (don't give up! It will thicken!) Then add the 2 cans of corn, velveeta, salt, and pepper. Stir until cheese is melted. Top with crumbled bacon.