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:

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:

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.