How to make corn cream soup:

1. Set aside chicken broth. (I use chicken leg meat to make the shredded chicken for pasta. The chicken leg bones are just used as the soup base. The soup base is very important. The more delicious, the better. Pork bone soup can also be used)

2 . Melt butter in a soup pot, add flour and stir-fry until golden brown.

3. Add the soup, bring to a boil, add corn, fresh cream, fresh milk, salt and chicken powder, stir well and boil for 10 minutes. (If you like a strong flavor, you can add more fresh cream, but adding too much cream will make it easy to get cloying, so you still have to control the degree. The recipe I am looking for is 2.5 pounds of chicken soup, 4 ounces of butter, fresh cream, fresh milk, 6 tablespoons each of flour, appropriate amount of salt and chicken powder)