Corn chowder recipe tutorial

Today I will tell you a few ways to make corn soup, everyone take a good look:

1. Sauté until fragrant

First, heat up the pan, pour in some butter, pour in the diced ham (keep it low heat because it is diced) (because the ham has a special aroma, it should be put into the pan before the onion, and stir-fry until the aroma of the ham comes out) Then pour in the diced onion, mushrooms, and then the diced carrot (the sweetness of the carrot must be fried to bring out), then add the chicken, shrimp, etc., and then add the corn kernels and stir-fry until fragrant, then pour into a bowl and set aside

2. Cook the broth

You can buy ready-made broth, or the leftover broth from cooking meat, or make a special pot of broth. Put the broth in a pot, bring it to a boil, then turn to low heat....

3. Stir-fry flour

After the pan is hot, pour in about half a bowl of salad oil (adjust according to the amount), add dry flour and stir-fry until a flour paste is formed (this is actually the key to the richness of the soup)

4. Soup

Pour the flour paste evenly into the soup pot. (If you are not sure, you can scoop up a large bowl of soup, add the flour paste, mix well and then pour it into the soup). This is easier. At this time, the soup has become thick (it doesn't need to be too thick).

Put corn paste first.. Then add the ingredients you just fried into the soup (remember, put the clams in too). Stir constantly (don’t let them burn!)

Prepare the milk and slowly pour it into the soup (how much you want to add is up to you). At this point, the aroma of the soup is gradually wafting out...

If you like a stronger flavor, you can add a little cream.... In addition, celery, for decoration at the end, sprinkle it on the soup