Cream of Corn Soup

4 cups canned or fresh corn, grated
2 egg yolks
2 tablespoons butter
2 tablespoon flour
2 cups evaporated milk and 2 cups water
Salt to taste

Procedure:
Put the corn into a double boiler with 3 cups milk and cook for 20 minutes.
Make a white sauce of butter, flour, and the milk and corn mixture.
Add salt to taste and cook for 5 more minutes.
Beat the egg yolks well and add to the remaining cup of cold milk.
Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly.
Water may be added if a thinner soup is desired. Beat and serve hot.

Chicken and Corn Soup

150 grams ground chicken
1 1/2 cups shredded kernel corn
5 cups chicken stock
2 teaspoons soy sauce
1/2 teaspoon corn starch
2 pieces eggs, beaten
1/4 cup green onions, chopped
1 teaspoon sesame oil
1 teaspoon ginger, minced
salt and pepper to taste
2 tablespoons cold water
1 tablespoon cooking oil

1. Heat oil in cooking pot.
2. Put-in ginger and cook for a minute.
3. Add the corn and chicken stock. Stir and let boil.
4. Put-in the chicken, soy sauce, sesame oil, salt, and pepper. Let boil and cook for 7 to 10 minutes.
5. Combine cornstarch with cold water and mix well. Add-in the mixture and stir continuously while cooking.
6.Stir-in the beaten eggs. Continue stirring to prevent the eggs from forming.
7. Add the green onions and cook for another 2 minutes.
8. Transfer to a serving bowl.
9. Serve. share and enjoy!

http://www.mypinoykusina.com/pinoy-recipe/chicken-and-corn-soup/

Clam Chowder soup

2 (6.5 ounce) cans minced clams
2 cups chicken broth
1/2 cup minced onion
1 cup diced celery
1 cup cubed potatoes
1 cup diced carrots
1/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
1 cup shredded white chedder
2 tablespoons red wine vinegar
salt and ground black pepper to taste

Chop celery, potatoes and carrots into bite size pieces. In a large pot put your veggies and add the chicken broth. Cover and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Add the cheese. Then add the vegetables with broth into the cream mixture. Drain and rinse clams and add to the soup. Heat through, but do not boil. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Adapted from: http://frogpants.com/geekfood/?p=160