Andrea's Corn Chowder (by Claire!)

Ingredients
6 ears fresh corn (I used frozen)
salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter
2 scallions, white and green parts separated and chopped
1/2 teaspoon sugar
1/4 cup all-purpose flour
Broth, lots
3 cups whole milk, or more as needed

Instructions
Add butter to a hot pot. When it melts and foams, add the white parts of the scallions and the sugar and cook, stirring occasionally, until soft, about 1 minute. Lower the heat to medium and stir in the flour. Cook, stirring constantly with a wooden spoon, until the mixture starts to turn and the flour no longer smells raw, just a couple of minutes.  Add broth and milk and raise the heat to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes. Add the corn kernels and bring to a boil, then lower the heat so the soup bubbles gently. Cook, stirring occasionally, until the corn is tender and the soup has thickened, 10 to 15 minutes. Add a little more milk if you like a thinner soup. Taste, adjust the seasoning, garnish with the scallion greens, and serve.

From: How to Cook Everything, Mark Bittman

Eleanor's Vegetable Soup

Ingredients

1 tablespoon olive oil
1/2 large onion, chopped
2 ribs celery, chopped
2 carrots, sliced
2 cups mixed chopped vegetables (try cauliflower, zucchini, green beans)
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 bay leaf
8 cups water and 3 cubes of vegetable bouillon OR 8 cups vegetable broth
1 14-ounce can tomatoes

InstructionsHeat oil in a large soup or stock pot. Add onion, carrots and celery. Heat, stirring, for 3-4 minutes, until onions are soft. Add the rest of the vegetables and heat for just another minute or two.
Add salt, thyme and oregano, stirring to coat the vegetables well.
Add bay leaf, water or vegetable broth and bring to a simmer. If using bouillon cubes, add and stir to make sure they dissolve.
Add tomatoes, stir, and allow soup to simmer until all the vegetables are cooked, about 8-12 minutes.
Adjust seasonings to taste.
Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese and some crusty bread or crackers.

Angie's Spicy Butternut Squash Soup

IngredientsOlive oil
1 onion, chopped
3 medium carrots. chopped
3 cloves garlic, minced
1 seeded, chopped jalapeño
1 peeled & cored, chopped apple
3 pounds frozen butternut squash chunks
8 cups chicken stock
Salt & pepper
~1/2 cup chopped fresh sage (1/4 cup for topping)
¾ cup heavy whipping cream

Directions
Roast the squash with olive oil (~40 minutes at 400 degrees)
While the squash is roasting, In a large soup pot, sauté the onions until translucent, add the carrots, garlic, jalapeño, and apples
Add the chicken stock to the pot and the squash when roasted
Cook until all ingredients are soft

Puree with immersion blender
Add heavy whipping cream
Top with crispy fried sage leaves and a dollop of goat cheese

Shorts' Asian Chicken Noodle Soup

Ingredients
1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.