Corn Chowder

1/2 cup (or more) diced bacon
2 cups small diced onion
2 large carrots, diced
1 1/2 pounds Yukon gold potatoes, peeled and diced
5 cups chicken broth
1 Tbsp thyme (or 2 sprigs fresh)
4 cups corn
3/4 cup cream
3/4 cup milk
Salt and pepper to taste

1. Cook the bacon in a large pot over medium heat until crisp.
2. Remove with a slotted spoon to paper towels to drain.
3. Add onions an carrots to the bacon fat with a large pinch of salt and cook, stirring, until onion is softened.
4. Add the potatoes, broth, and thyme and simmer covered, until the potatoes are tender.
5. Using an immersion blender, blend the soup until there are no more big chunks of potato.
6. Add cream and corn and simmer until slightly thickened.
7. Add bacon.
8. Season to taste with salt and pepper.

Roasted Chicken and Wild Rice Soup

Roasted Chicken and Wild Rice Soup
(from Cooking Light)

1 (6 ounce) box of long grain and wild rice mix
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 (8 ounce) package of mushrooms, halved (I omitted these)
1/4 c. flour (I used 1/2 c.--I like the soup to be a little thicker)
1/2 t. dried tarragon
1/4 t. thyme
2 c. water
2 (15.75 ounce) cans fat free chicken broth
1 (12 ounce) can of fat free evaporated milk
3 c. shredded roasted skinless chicken

Prepare rice according to package directions, set aside.

Heat oil in a large dutch oven (I just used a big soup pot) over medium high heat. Add chopped onion and next 4 ingredients, and saute 6 minutes or until onion is tender. Lightly spoon flour into dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.

(I added more of the thyme and added pepper and garlic powder to taste. I also added one chicken bouillon cube instead of salt.)

Taco Soup

2 lb ground beef
2 cans diced tomatoes
2 cans tomato sauce
2 cans corn, drained
1 can beans, drained and rinsed
1.25 oz fajita or taco seasoning (from Penzey's)
1 oz ranch dressing mix (from Penzey's)
1 Tbsp brown sugar
1 - 1.5 cups water

Brown the ground beef

Add tomatoes, sauce, seasoning, and sugar (to cut acidity) and mix well.

Mix in beans and corn.

Add water to get the right consistency.

Simmer 15 to 20 minutes.

Serve with corn bread and sour cream.