Corn soup ingredients and recipe

Today I would like to introduce you to corn soup. Please take a look:

Corn Chowder1

practice

①Put corn sauce and seasoning (A) in a container, mix well, and cook over high heat for 7 minutes.

②Take it out, add the mixed seasoning (B), beaten eggs and chopped ham, cover and cook for another 2 minutes.

③Take it out and add seasoning (C).

Corn Chowder 2

Materials

Ingredients: one carrot, one celery, half an onion, one egg, a bag of milk, 20 grams of butter, and appropriate amounts of cooked corn and starch.

Seasoning: salt; pepper; chicken essence.

Preparation method

Beat the eggs, cut carrots, celery and onions into small cubes for later use; put butter in the pot over high heat and stir constantly until it melts; add the chopped carrots, celery and onion; then add a proper amount of chicken stock, and stir-fry constantly until you smell the aroma; then add a proper amount of water, corn and milk, and turn to medium heat; while waiting for the pot to boil, mix a proper amount of starch with the water; after the pot boils, pour in starch, salt and pepper; finally, sprinkle the eggs evenly into the pot, and wait until egg flowers appear in the pot, then turn off the heat and serve.

Light a candle, create a romantic atmosphere like in a western restaurant, and savor the sweet and delicious corn soup!

Corn Chowder 3

Prepare the Materials

Broth: Chicken, pork or beef broth, preferably a single broth, do not mix (mixing chicken and pork broth will make it turbid)

Ham (diced)

Chicken (or pork or beef, depending on the soup base. Cut into small cubes)

Clams (for flavor enhancement, optional. In shell)

Fresh shrimp meat (for flavor enhancement, optional, or crab meat can be substituted. Dice it as well, or cut it into small pieces for a more chewy texture)

Mushrooms (Used to enhance the flavor of mushrooms. Cut into small pieces)

Onion (finely dice, but you can also cut it into 0.5cm cubes!)

Carrots (vegetables, diced)

Corn sauce (you can also prepare some corn kernels)

Butter (for sautéing)

Milk (to increase the richness of the soup)

Salad oil (for frying flour)

Flour (medium or high gluten)

Salt (a little)

MSG (I don’t even use it)

Sugar (I don’t use any)

Black pepper (other peppers are also fine, or you can omit it)