Corn soup recipe 1,

Ingredients

30 grams of unsalted butter, 50 grams of white onion, 4 tablespoons of flour, one fresh potato, about 200 grams , 25 grams of Jinhua ham, 100 grams of fresh corn kernels, 50 grams of fresh shrimps, 300 ml of chicken broth, 900 ml of purified water, 60 ml of fresh cream, 1/8 teaspoon of salt, a little white pepper

Method

1. Cut the onion into 1 cm cubes. Peel the potatoes and cut into 1cm cubes. Wash the ham with water and cut into 0.5 cm cubes. Wash the fresh shrimps and cut into pieces.

2. Place the soup pot on medium heat, melt the butter in the pot; add the onion and sauté until fragrant and soft, about 2 minutes; add flour and stir-fry until it becomes a paste, about 2 minutes minute. Then add ham and potatoes into the pot and stir-fry for 2 minutes; add chicken stock, water and fresh cream, stir well, and season with salt and pepper. Cover the pot and cook over low to medium heat for 20 minutes, stirring a few times to avoid sticking to the pot. After the potatoes are soft and tender, add the corn and cook for 10 minutes. Add shrimps and cook for another 10 minutes

Corn soup method 2,

Ingredients

50 grams of butter, 50 grams of low-gluten flour, 1 liter of stock , 200 grams of corn paste, appropriate amount of salt, appropriate amount of pepper, appropriate amount of milk

Method

1.) Heat the pot over low heat first, then put the butter into the pot and use the residual heat Heat until melted, then add flour and stir-fry.

2.) The thickness of corn soup is the result of frying with flour and butter.

3.) When the flour has been stir-fried and a fragrant smell comes out, you are ready to add the hot stock.

4.) At this time, use a whisk to stir quickly and evenly.

5.) Cook over medium heat until it has the right consistency.

6.) Filter the cream soup through a strainer to remove the precipitated particles, so that the taste will be smoother.

7.) Add corn paste and appropriate salt and pepper to the filtered cream soup.

8.) Add milk and mix thoroughly before serving, and you will have a pot of fragrant corn soup.

Corn soup recipe three,

Ingredients

80 grams of ham, 225 grams of canned corn paste (half bottle), 225 grams of canned corn kernels (half bottle) ), 15 grams of butter, 15 grams of flour, 1 egg, 400 grams of water, seasonings: 1/4 tsp salt, 1/2 tsp sugar (omit if the canned food is sweet enough)

Method

1. Prepare butter, flour, beat eggs, and cut ham into small cubes.

2. Melt the butter over low heat, add flour and fry until slightly brown (do not burn it)

3. Add corn paste, corn kernels, ham and water to the pot.

4. After boiling, the soup will become thicker. Turn up the heat and add the egg liquid.

5. Turn off the heat and add seasonings.

Corn soup recipe 4

Ingredients

1 can of canned corn kernels, 50 grams of chicken breast, 50 grams of onions, 1 egg, 1 green onion, 1 tablespoon of sesame oil, 2 tablespoons of vinegar, 1000cc of stock, a little salt, a little black pepper, a little salt, a little sugar, a little flour

Method

1. Chicken breast Cut the meat into thin strips, mix well with a little salt, sugar, and starch and set aside.

2. Dice the onion; chop the green onion; beat the eggs into egg liquid and set aside.

3. Take a soup pot and add broth; add the diced onions and canned corn kernels from step 2 and cook until boiling.

4. Add the shredded chicken from Step 1, season with salt after boiling again, and add cornstarch water to thicken the sauce.

5. Sprinkle sesame oil, black pepper, and chopped green onion from step 2 before serving.