Dice potatoes, salt and soup powder.

Right amount of black pepper, right amount of water and right amount of whipped cream.

Appropriate amount of garlic paste

1 tbsp flour, 30g cream, and appropriate amount of corn kernels.

1. Dice potatoes and cook them. Corn kernels.

2. Divide the prepared part into two halves and mash it. 3. Add 1 tbsp flour and 30g cream to the pot and stir-fry with low heat. 4. Like this.

5. Add the mashed corn and potatoes before, and put all the mashed parts into the pot.

6. Add the right amount of water to mix all the materials evenly, and then add the right amount of water.

7. Garlic paste and broth powder, salt and pepper are seasoned and boiled (in the process of frying flour with cream, you can add some water and filter it with a sieve several times when frying, so that the cream flour is more uniform and will not agglomerate).

8. Turn off the fire and add the whipped cream. 9. This made a bowl of sweet and delicious corn thick soup.

Second, clam corn chicken soup

material

2 drumsticks, 3 corns, half a catty of clams, 1/4 ginger, diced with salt.

working methods

Clams soak in salt water and spit sand for two hours. Wash corn and ginger and cut into pieces. Boil the chicken leg to remove the fishy smell.

Take another pot of boiling water and add chicken legs, corn and ginger.

Boil the clams for about half an hour, then add the washed clams. When all the clams are cooked and opened, season with salt.

Three, cod corn soup

Cod and corn soup are simple and nutritious.

Ingredients: one piece of cod (120g) and 2/3 cans of corn kernels.

Canned corn paste 1/3 cans, half a potato.

A little olive oil and a spoonful of salt.

Exercise:

1. Boned cod and cut into small pieces.

2. Add a little olive oil to the pot, stir-fry the corn kernels and cod, and remove them for later use.

3. Add stock, water and chopped potatoes to the pot and cook until the potatoes are soft.

4. Add 2 and break the soup with a stirring stick.

5. Add corn sauce and boil it to serve.

Fourth, French cream chicken leg corn soup

Ingredients: 200g of chicken breast, 85g of onion (about one cup), 50g of ham (diced).

50g of cream, 50g of flour, and corn kernels 1g(34 1g).

1 cup of whipped cream, 2 1 2 cup of water,1piece of chicken soup, a little black pepper.

working methods

1. Dice onion, ham and chicken.

2. small hot cream, sprinkle with flour after the cream melts, and stir until it becomes sticky and spherical.

3. Pour in a little whipped cream while stirring.

4. Stir constantly (pour in whipped cream in batches to avoid uneven melting). After pouring the light cream in batches, pour in the water, add the chicken soup pieces, cover the pot and let the soup boil.

5. After the soup is boiled, add chicken, onion and corn.

6. Just boil the soup for the second time! Don't forget to put pepper before enjoying it ~

Corn thick soup on the market is thickened by frying batter or adding flour, and there are many additives. This version uses starch yam and potatoes instead, so that the whole family can eat the nutrition of real food ~! The similarity with the corn soup in the western restaurant outside can reach almost 99%