1. Use a knife to cut off the corn kernels from the sweet corn. Bring water to a boil in a pot, blanch the carrot slices and broccoli cut into small florets, drain, and cut the carrot into small pieces.

2. Put the removed sweet corn kernels and milk into a food blender. Start the food mixer and puree the corn kernels and milk.

3. Put the butter in a clean pot, melt it over low heat, add the flour and stir-fry until the oil and powder are combined.

4. After the flour and butter are completely blended, add 100ml boiling water and mix evenly.

5. Pour the beaten milk corn puree into the pan.

6. Simmer for 2 minutes, add chopped carrots, salt and chicken essence to taste, turn off the heat and take out the pot, garnish the blanched broccoli on the surface.