Ingredients:

1 (10-ounce) package frozen corn, thawed
1 (14.5-ounce) can cream style corn
1 (14.5-ounce) can chicken broth
2 tablespoons butter
1 large potato, peeled, diced
1 (8-ounce) can corn, drained
1 onion, diced
2 cups milk
1 large egg, beaten

Preparation:

In a saucepan over medium-high heat, place diced onion in butter until golden brown. Add chicken broth and potatoes; simmer until tender.
Add cream style corn, corn, and milk. Bring to a boil. Remove from the heat.
Place egg into a large, heat-proof measuring cup. Add about 1/2 cup of soup into beaten egg, whisking rapidly. Return mixture to the soup pan; blending well.
Heat thoroughly before serving.

Yields 4 servings.

Ingredients:

1 1/2 lbs. Hamburger meat
2 cans Corn
2 cans Pinto beans
1 can dark red Kidney beans
1 can Ro-tel (mild or hot)
1 pkg. taco seasoning
1 pkg. ranch dressing mix
1 8oz. pkg velveta

Preparation:

Brown hamburger and season with garlic powder, salt, and pepper, in a large pot. Drain.
Add ranch dressing mix and taco seasoning to the meat and stir well.
Do not drain any of the canned ingredients. Add all canned ingredients (including the juice) to the meat. Bring to a boil.
While that’s coming to a boil, cube the velveta and add to the soup.
Once the soup is boiling, cover and simmer on low for 30-45 min.
Serve with tortilla chips.
You can also serve with sour cream, salsa, shredded cheese, etc.

Ingredients:

16 fluid ounces chicken broth
4 oz chicken breast cut into bite sized pieces
2 inch piece bruised lemon grass
4-5 kaffir lime leaves, shredded
4 tablespoons fish sauce
2 tablespoons lime juice
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Preparation:

Heat the chicken broth, add the lime leaves, lemon grass, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
Add peppers and coriander to taste.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Ingredients:

4 medium Potatoes, peeled and cubed
1 small Carrot, chopped
1-1/2 cups Chicken Broth
3/4 cup chopped Onion
1/4 cup chopped Celery
3 tablespoons Butter, cubed
3 tablespoons All-Purpose Flour
2-1/2 cups Whole Milk
1 tablespoon chopped Fresh Parsley
3/4 teaspoon Salt
1/2 teaspoon Black Pepper
1 cup shredded Cheese

Preparation:

Add potatoes, chopped onion, chopped carrots, chopped celery, and chicken broth to pot than bring to boil over medium-high heat.
Reduce heat to low. Cover pot and simmer for 12-15 minutes. Lightly mash.
Add butter to small saucepan. Melt butter over medium heat.
Stir in flour until smooth. Gradually stir in milk.
Bring to a gentle boil over medium-high heat. Simmer 2 minutes.
Stir into potato mixture. Simmer 5 minutes.
Stir in chopped parsley, salt and pepper.
Remove from heat and stir in cheese until melted.

Ingredients:

500 grams cauliflower
200 gr. green young garlic
100 ml sour cream
100 gr. carrots
20 gr. butter
2 tea spoons corn flour
Parsley, vegetable spice

Preparation:

Cut the cauliflower, carrots and garlic into pieces. Put all into salted boiling water.
Boil for 15 minutes and add chopped parsley.
Mix cooked vegetables and little boiling liquid with electric blender.
Put blender content, vegetable spice and butter into 700 ml water. Cook several minutes.
Mix sour cream and corn flour. Add into the soup and cook for another several minutes.

Makes 4 servings.

Ingredients:

1/2 tsp cooking oil
1 medium onion, finely chopped
1 clove garlic, minced
1 1/4 cup fresh mushrooms, finely chopped
2 Tbsp flour
3/4 cup evaporated skim milk
1/4 cup plain yogurt
salt and pepper to taste

Preparation:

Heat oil in a sauce pan, add onion and garlic, saute until softened.
Add the mushrooms and saute about 3 minutes. Sprinkle flour over the mixture, stir and cook 1 minute. Slowly whisk in the milk and bring to a boil, stirring constantly then reduce heat to low and cook 1 minute or until thickened.
Remove from heat and add yogurt, salt and pepper. Serve.

Makes 2 servings.

Ingredients:

1 chicken (4-5 LB) cleaned, quartered, excess fat removed
bullet 12 cups water
bullet 3-4 carrots
bullet 1-2 stalks celery
bullet 1-2 parsnips
bullet 1 onion
bullet 1 Tbsp salt
bullet 1/4 tsp pepper
bullet 1 parsley root, chopped
bullet 1 clove garlic
bullet 1 sweet potato, peeled & cut in pieces
bullet Fresh dill to taste

Preparation:

Fill an 8 litre pot with water and bring to a boil.
Add chicken and vegetables, salt & pepper. Add dill to taste.
Bring to a boil and reduce to a simmer cooking covered for 2 hours. Remove the garlic. Serve hot.

Makes 8 servings.