Corn soup recipe steps

Today I will tell you how to make corn soup. It's very simple.

Corn soup ingredients:

Ingredients for corn soup: corn (canned corn is fine, domestic ones are fine), 500g milk

Ingredients for corn soup: onions (always available at home)

Corn soup seasoning: unsalted butter, salt, MSG, rosemary powder or vanilla powder

Corn Chowder Recipe:

1. Use half a can of corn and cut the onion into small cubes;

2. Pour the corn into a mixing bowl, add 250g of milk and beat;

3. Put a small piece of butter in the pan and sauté onions;

4. Pour in the ground corn syrup, add 250g of milk and bring to a boil;

5. Add a little salt and MSG;

6. Sprinkle a little rosemary powder or vanilla powder.

Kind tips:

1. Corn can also be fresh corn or corn kernels bought from supermarkets or vegetable markets, and the quantity can be adjusted according to personal needs.

2. This soup can be hot or cold, both are very fragrant and delicious; if you can't finish the hot soup, you can put it in the refrigerator. The chilled corn soup has a cool and sweet feeling.

Eat healthy:

corn:

1. Among all staple foods, corn has the highest nutritional value and health benefits, and can prevent heart disease and cancer;

2. In addition to carbohydrates, protein, fat, and carotene, corn also contains riboflavin, vitamins and other nutrients. (PS: These substances are very beneficial for preventing heart disease, cancer and other diseases);

3. Every 100 grams of corn can provide nearly 300 mg of calcium, which is almost the same as the calcium contained in dairy products. Rich calcium can lower blood pressure. If you take 1 gram of calcium every day, your blood pressure can be reduced by 9% after 6 weeks.

4. The natural vitamin E contained in corn can promote cell division, delay aging, lower serum cholesterol, prevent skin lesions, and also reduce arteriosclerosis and brain function decline.

onion:

1. Onion is warm in nature, spicy and sweet in taste, and has the functions of expectoration, diuresis, stomachic and intestinal moistening, detoxification and insecticide. It can treat loss of appetite, constipation, dysentery, enteritis, abdominal pain caused by worm accumulation, traumatic ulcers, and leucorrhea.

2. The prostaglandin A contained in onions has a significant antihypertensive effect. The tolbutamide-like substances it contains have a certain blood sugar-lowering effect. It can inhibit the increase of blood lipids caused by a high-fat diet, and can prevent and treat arteriosclerosis.

Food taboos:

corn:

Do not eat corn and snails together, otherwise it will cause poisoning;

Corn should not be eaten with oysters, otherwise it will hinder the absorption of zinc.

onion:

1. Don’t eat too much onion at one time, as it can easily cause blurred vision and fever. At the same time, people with itchy skin diseases, eye diseases, stomach diseases, lung and stomach inflammation, and fever patients should eat less and be careful;

2. The spicy taste of onions can irritate the eyes. If you have eye diseases or eye congestion, you should not cut onions.

3. Onions should not be heated for too long, it is best to have a slightly spicy taste.