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working methods

① Put the corn paste and seasoning (a) into a container, stir well, and cook with strong fire for 7 minutes.

Various pictures of corn chowder (9 photos)

② Take it out, then pour in the mixed seasoning (b), broken egg liquid and broken ham, cover and cook for another 2 minutes.

③ Take out and add seasoning (c).

Method 2

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Making material

Preparation: one carrot and one celery; Half an onion; An egg; A bag of milk; 20 grams of butter; Appropriate amount of cooked corn and starch.

Seasoning: salt; Pepper; chicken essence

manufacturing method

Break the eggs, and dice carrots, celery and onions for later use; Open the fire, add butter and stir in the pot until it melts; Add chopped carrots, celery and onions; Add a proper amount of chicken essence and stir-fry until it smells fragrant; Then add a proper amount of water, corn and milk and change to medium heat; While the pot is boiling, mix a proper amount of starch with water evenly; After boiling, add starch, salt and pepper; Finally, evenly sprinkle the eggs into the pot, and when the egg blossoms appear in the pot, turn off the fire and take out the pot.

Method 3

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Prepare materials

Broth: the soup base of chicken, pig or cow, preferably a single soup base, not mixed (for example, the mixed soup base of chicken and pig will taste cloudy)

Ham (diced)

Chicken (or pig or cow, depending on the soup base. The dice are the same)

Clams (fresh, dispensable. Shell)

Shrimp meat (fresh, optional, or crab meat instead. Cut it into small pieces and cubes.

Introduction pictures of corn thick soup making (4 photos)

Mushrooms (fresh mushrooms. Dice)

Onion (finely cut, but it can also be cut into squares of about 0.5cm! )

Carrots (vegetables, (diced)

Corn paste (you can also prepare some corn kernels)

Cream (for frying)

Milk (to enrich the soup)

Salad oil (for frying flour)

Flour (medium to high gluten is ok)

Salt (a little)

Monosodium glutamate (actually, I don't use it)

Sugar (actually, I don't use it at all)

Black pepper (other peppers are ok, without adding)

working methods

1. Baoxiang

First, heat the pot, pour in a little cream, pour in diced ham (low heat, because it is diced) (because ham has a special flavor, it should be put in the pot before onion, so that ham will have a flavor), and then pour in diced onion, mushroom and diced carrot (the sweetness of carrot needs to be fried). Next, add chicken, shrimp and so on. Then stir-fry the corn kernels.

2. Cook the original soup. You can buy ready-made stock, or the stock left over from cook the meat, or cook a pot specially. Put the stock in the pot, bring it to a boil and turn down the heat. ....

Stir flour

When the pan is hot, pour about half a bowl of salad oil (according to the amount). When the oil is hot, add dry flour to stir fry, and the batter will be fried (in fact, this is the key to the rich soup).

4. Tang Lu

Pour the batter evenly into the stock pot (if you are not sure, you can scoop a big bowl of stock first, add the batter, mix well and pour it into the stock). It's easier this way, and the soup becomes thicker (not too thick).

Put the corn sauce first .. then put the freshly fried ingredients in the thick soup (remember, clams should also be put in. Keep mixing (don't burn! )

Prepare the milk and slowly pour it into the soup (how much you can control yourself). At this time, the thick soup fragrance has gradually floated out. .....

If you like the taste, you can add some cream ... Besides, celery, as the last decoration, is sprinkled on the soup.