5 cans (6.5oz each) Chopped Clams (not minced)

3 slices bacon - cut into pieces

1 onion - chopped

2 stalks celery - chopped fine

4 medium potatoes - peeled and diced 

1 1/2 C water (enough to just cover potatoes in pot) 

4 Tbsp flour   

1 C half and half 

salt & pepper 

Drain clams and reserve the juice. 

In a 6 qt. soup pot, sautee cut bacon until crispy, then remove from pot and set aside.  Leave the grease in the pot.

Over medium high heat, sautee onions and celery in bacon grease.  Once cooked (tender), add potatoes, water, salt & pepper - COVER, bring to a boil, then reduce to simmer until potatoes are tender, check after 10 minutes.

In a separate bowl, whisk flour and half & half together until there are no lumps, then mix in the reserved clam juice.  Slowly add to pot, stirring GENTLY (only a few times) until thick, cooking on medium high heat for about 5 minutes. DO NOT OVERSTIR or the potatoes will turn mushy.  Add the clams and bacon.  Cook for 2 minutes, just enough to heat the clams through.  

**Serve in a small sourdough round bread where you cut out center and fill with clam chowder***


4 Tbsp butter

4 slices medium onion, chopped

3 Tbsp flour

1/2 tsp salt

pepper to taste

3 C milk

8 oz fresh mushrooms, coarsely chopped

1/3 C cream

1 Tbsp chicken bouillon

fresh parsley, chopped

Melt 2 Tbsp butter in saucepan; add 1/2 of chopped onion and cook gently until soft but not browned, about 5 minutes.

Stir in flour and seasonings.  Remove from heat and slowly add milk, stirring until well blended. Add chicken bouillon. 

Place over low heat and cook until smooth and thick, stirring constantly.

Add remaining 2 Tbsp butter and remaining onion to a new frying pan, add mushrooms and saute until tender.  

Blend 1/3 mixture in blender until smooth to use as cooking liquid.

Add chopped mushrooms and cooking liquid to milk mixture.  Add cream and heat thoroughly.

Sprinkle each bowl with fresh chopped parsley


2 teaspoons olive oil

3 garlic cloves, minced

3 cups chicken broth

3/4 teaspoon salt

3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained

2 cups fresh basil leaves, thinly sliced

Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in fresh basil.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup.  Or use an immersion blender until smooth.


1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) pinto beans, drained and rinsed

1 can (14.5 ounces) petite diced tomatoes

1 can (15 ounces) sweet corn, drained

1 can (12.5 ounces) chicken breast, drained & flaked

1 large can (28 ounces) green enchilada sauce

1 can (14 ounces) chicken broth

1 packet taco seasoning

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

Combine all the ingredients ito a large pot and bring to a boil over medium-high heat.

Lower the heat and let simmer for 20 to 25 minutes. 

Serve warm with a dollop of sour cream, shredded cheese, and tortilla chips.