#feedthecrowd

Indulge in cozy comfort with this creamy potato soup recipe - perfect for feeding a crowd on chilly nights.

Seafood Paella is a classic Spanish dish that's perfect for feeding a crowd. It's a one-pan meal packed with shrimp, mussels, squid, and flavorful chorizo, cooked with rice in a savory broth infused with saffron and paprika. This dish is sure to impress with its vibrant colors and bold flavors.

Ingredients: 2 cups short-grain rice. 4 cups chicken broth. 1 lb shrimp, peeled and deveined. 1 lb mussels, cleaned and debearded. 1 lb squid, cleaned and sliced into rings. 1 lb chorizo sausage, sliced. 1 onion, chopped. 4 cloves garlic, minced. 1 red bell pepper, diced. 1 tomato, diced. 1/2 cup frozen peas. 1/2 teaspoon saffron threads. 1 teaspoon paprika. Salt and pepper to taste. 1/4 cup chopped parsley. Lemon wedges for serving.

Instructions: In a large paella pan or skillet, heat some olive oil over medium heat. Add the chorizo and cook until browned. Remove and set aside. In the same pan, add the onion, garlic, and bell pepper. Cook until softened. Stir in the rice, saffron, and paprika. Cook for a few minutes until rice is coated and slightly toasted. Pour in the chicken broth and bring to a simmer. Cook until rice is almost tender, about 15 minutes. Add the tomatoes, peas, shrimp, mussels, and squid to the pan. Arrange them evenly. Cover and cook until seafood is cooked through and mussels have opened, about 5-7 minutes. Once everything is cooked, scatter the cooked chorizo over the top and sprinkle with chopped parsley. Serve hot with lemon wedges.

Prep Time: 20 minutes

Cook Time: 35 minutes

This taco soup could not be any easier to make AND it tastes so delicious! Perfect for a cozy meal on a cold day or for feeding a crowd.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 can 10 oz diced tomatoes with green chilies. 1 packet taco seasoning. 1 packet ranch dressing mix. 4 cups chicken broth.

Instructions: In a skillet, cook ground beef and onion over medium heat until beef is browned and onion is softened. Transfer cooked beef and onion to a slow cooker. Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, ranch dressing mix, and chicken broth to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve hot, optionally topped with shredded cheese, sour cream, and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes