Grandma Ivers Clam Chowder

Grandma Ivers Clam Chowder

2 med. onions, chopped
2 T. butter
1 1/4 C. chicken broth
2 C. potatoes, peeled and diced
1 bay leaf
1/4 tsp. salt
2 (7 oz.) cans minced clams
1 (16oz.) can whole corn
2 c. whole milk
salt and pepper to taste

Sauté onions in butter till soft, but not brown. Add chicken broth, potatoes, bay leaf, salt and clams. Cook covered for 15-20 minutes, or until potatoes are tender. Add corn and milk, heat through. Serves 6-8. Serve with Oyster Crackers or crusty french bread.

Some helps from Lee Ann: I usually use half whipping cream and half whole milk. Helps it thicken up better. We like the clam flavor, I do not drain the clams. I am not much of a dicer either, I just give the potatoes a good rough chop. Yum!

Black Bean Taco Soup

Black Bean Taco Soup {Six Sisters' Stuff}

Ingredients:

1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

Black-Eyed Pea and Sausage Chili

Black-Eyed Pea and Sausage Chili {eMeals}

1 lb sausage 

1 large onion, chopped

1 bag frozen black-eyed peas

1 bag frozen corn

2 cans beef broth

2 cans tomato sauce

1 T dried oregano

2 t garlic powder

1/2 t pepper

1/2 t salt

In a large pot, combine sausage and onion. Cook until browned, drain. Add remaining ingredients. Simmer 30 min. 

Tortilla Soup

Tortilla Soup {Janelle}

1 Can (16oz) refried beans
1 Can (15 oz) black beans (rinsed and drained)
1 Can (14.5oz) Chicken broth
1 Can (15.5oz) Corn
¾ Cup Salsa
1 Can (10oz) White chicken (rinsed and drained)
½ Cup water
Shredded cheddar cheese – Tortilla chips

Combine all ingredients in a pot and bring to a boil. Cover and simmer for 10 minutes. Crumble chips into the bottom of soup bowls. Serve soup over chips and add chips and cheese on top. And water if it’s too thick.