CLAM CHOWDER

2 large carrots
2 large stalks celery
6 red bliss potatoes
1 large onion
1 T oil
1 tsp thyme
1/8 tsp salt
1/4 tsp pepper
1 bottle (8 oz) clam juice
2 cups water
2 T cornstarch
1 cup milk
1 cup corn kernels, fresh or frozen

Cut carrots, celery, potatoes, and onion into 1/2-inch chunks. In 6-quart saucepot, heat oil on medium. Stir in chopped vegetables, thyme, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook 12 minutes or until onion softens, stirring.

Add clam juice and water; heat to boiling on high. Cover; reduce heat to simmer 20 to 25 minutes or until vegetables are tender, stirring occasionally.

In cup, stir cornstarch into milk until dissolved. Add to soup; heat to simmering, stirring. Cook 2 minutes or until thickened, stirring. Add clams and corn; cook 3 minutes or until hot, stirring. 

CHICKEN AND RICE

1.5 cups of rice
2 cans of mushroom soup
1.5 pounds of chicken breasts or thighs (boneless or bone-in)

Spray PAM on a 13 x 9 baking pan.  Place rice in bottom of pan.  Mix mushroom soup with 2 cans of water.  This should total at least 3 cups of liquid.  If not, add another can of soup and water.  You need twice as much liquid as rice.  Then place the chicken on top of the rice.  Cover with foil and bake in a 350 degree oven for 1 hour.