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Category: Soups

New England Clam Chowder

New England Clam Chowder

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Sea salt and black pepper, to taste
2 T. chickpea flour
1/2 c. clam juice
2 c. whole milk
1/2 c. heavy cream
1 lb. Yukon Gold potatoes, peeled and cubed
1/2 t. Old Bay seasoning
1 t. fresh thyme
2 6.5-oz. cans minced clams, including juice
3 T. fresh parsley, chopped


  1. Heat a large soup pot over medium heat. Add bacon and cook,
    stirring occasionally, until the bacon becomes crispy, around 4-5
    minutes. Remove bacon with a slotted spoon and transfer to a
    plate lined with paper towels. Blot off excess grease and set
  2. Drain and discard all but 2 tablespoons of bacon grease from
    pot before adding onion, carrots, and garlic. Season with salt
    and black pepper, to taste, and sauté until soft, around 4-5
    minutes. Sprinkle with chickpea flour and cook for another
    minute, stirring frequently.
  3. Add the clam juice, milk, and heavy cream, and whisk until
    combined. Add the potatoes, Old Bay seasoning, fresh thyme and
    2/3 of the cooked bacon crumbles. Season with additional salt and
    black pepper, if desired, and stir to combine.
  4. Increase heat to medium-high and bring to a low boil, then
    immediately reduce heat to a medium-low. Cover and simmer until
    the potatoes are fork-tender, approximately 15 minutes.
  5. Once the potatoes are cooked, add clams and stir to combine.
    Continue cooking for 2-3 minutes, or until the clams are heated
    through. Taste and adjust seasonings, as desired. Remove from
    heat and serve immediately topped with remaining bacon crumbles
    and fresh parsley, if desired. Enjoy!
Taco Soup

Taco Soup

Taco Soup – SO good! I wanted to lick the bowl!! Ground beef,
taco seasoning, Ranch dressing mix, diced tomatoes and green
chilies, cream cheese, Velveeta, beef broth. Just dump every in
the crock pot and dinner is done. Can freeze leftovers for a
quick meal later. This soup is seriously delicious!

Serves 8


2 lb ground beef, cooked
1 (8 oz) package cream cheese
1 (8 oz) package Velveeta cheese, cubes
1 (1 oz) package Hidden Valley Original Ranch Seasoning and

Dressing Mix
3 Tbsp taco or southwestern seasoning (Mrs. Dash Southwest
2 (10 oz) cans Ro*tel diced tomatoes and green chiles
4 cups beef broth
corn and back beans – optional


Place all ingredients in a 6-qt Slow Cooker. Cover and cook on
LOW for 6 to 8 hours.

Serve with cheese, cilantro and sour cream, if desired.