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Taco Soup

from: Grandma P

Ingredients
2 lb ground beef or chicken
1 small chopped onion
2-3 4 oz cans chopped green chilies
1 tsp salt
1 tsp pepper
1 15 oz can pinto beans, drained
1 can lima beans, drained
1 can red kidney beans, drained
1 package taco seasoning
1 package ranch dressing mix
1 can whole kernel corn
1 1/2 cup water
3 14.5 oz cans stewed tomatoes
grated cheddar and corn chips for serving

Directions
In large pot brown beef and drain or cook chicken separately, cut into pieces. Add all of the ingredients to the meat, bring to a boil, reduce heat and simmer. Garnish with grated cheddar and corn chips.

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New England Clam Chowder

from: The Williams-Sonoma New England Cookbook

Ingredients
1 pound of uncooked clam meat
1/2 cup water
2 slices thick cut bacon
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 small inner celery stalks with leaves, chopped
1/2 teaspoon fresh thyme or pinch of dried
3/4 lb. red or white boiling potatoes, peeled and cut into 1/2-inch dice
2 cups half and half
1 1/2 – 2 cups milk, or as needed
1 cup chicken broth

Directions
Combine one cup of chicken broth and one cup of water and set aside. In a heavy soup pot over medium heat, fry the bacon until crisp. Transfer to paper towels using a slotted spoon. Add the butter to the bacon drippings and stir in the thyme, onion, and celery. Cook over medium heat until the onion is translucent, about 10 minutes. Do not allow to brown. Add the potatoes and the broth/water mixture and simmer, uncovered, until the potatoes are almost tender.

Add the clams to the soup. Stir in the half and half and enough milk to arrive at a nice consistency. Bring to just below a simmer and heat to serving temperature. Do not allow to boil. Add the bacon and season with salt and pepper.

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Roasted Squash Soup

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.