Method 1

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Methods

1) Combine corn sauce and seasoning (A) in a vessel, stir well, and cook on high for 7 minutes.

Pictures of Various Corn Chowder (9 pics)

②Remove, pour in the well-seasoned seasoning (B), beaten egg and minced ham, cover and cook for another 2 minutes.

③Remove and add seasoning (C) to taste.

Making method two

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Making Materials

Preparation: one carrot and celery each; half onion; one egg; one bag of milk; 20 grams of butter; cooked corn and cornstarch in moderation.

Seasoning: salt; pepper; chicken essence.

Method of production

Beat the egg, carrots, celery, onions cut into small dices spare; turn on the high heat into the butter in the pan and keep stirring until it melts; into the cut carrots, celery and onions diced; and then add the right amount of chicken essence, and stir frying until you smell the aroma; and then add the right amount of water, corn and milk, change to medium heat; waiting for the pan to boil, the right amount of starch to the water, and the right amount of cornstarch to the water. appropriate amount of starch to the water to mix well; in the pot after the opening of the pour starch, salt and pepper; finally, the eggs evenly sprinkled into the pot, wait until the pot appears egg flowers, you can turn off the fire out of the pot.

Making Method Three

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Preparation of materials

Broth: chicken or pork or beef broth, preferably a single broth, do not mix (such as chicken and pork mixed broth will taste cloudy)

Ham (finely diced)

Chicken (or pork or beef depending on the soup base. The same cut into fine dice)

Clams (freshness, can be used. With shells)

Shrimp meat (for freshness, with or without, or use crab meat instead. The same cut fine dice, can also be cut into small pieces, more bite)

Introduction to the production of corn soup pictures (4)

Mushrooms (mushrooms to enhance the freshness of the use of. Dice them finely)

Onion (dice them finely, but you can also cut them into 0.5cm squares!)

Carrots (for the vegetables, chopped finely)

Corn Sauce (you can also prepare some corn kernels)

Cream (for popping)

Milk (to add richness to the soup)

Salad Oil (for frying the flour)

Flour (medium to high gluten can be used)

Salt (little)

Monosodium glutamate (for the soup)

Monosodium glutamate (for the soup)

Monosodium glutamate (for the soup)

Sugar (in fact, I do not use)

Black pepper (other peppercorns can also be used, do not add can)

Practice

1. burst of incense

First hot pan, pour some cream, pour in the ham diced (to low heat, because the diced) (because the ham has a special flavor, so it is necessary to put in the pan before the onion, stir frying to the ham has a fragrant (Because ham has a special flavor, it should be put in the pan before the onions, so that the aroma of the ham comes out.) Pour in the diced onions, mushrooms, and then the diced carrots (the sweetness of the carrots has to be stir-fried to come out.) Next, put in the chicken, shrimp, etc., and then the corn kernels. etc., and then put the corn kernels slightly fried fried incense, poured into a bowl and standby

2. Cooking stock you can buy ready-made stock, or cooking meat leftover stock or special special pot, will be placed in a pot of stock, boiling, turn on low heat ....

3. Stir fry the flour

When the pot is hot, pour in about half a bowl of salad oil (depending on the amount to adjust), when the oil is hot, add the dry flour and stir fry, it will stir fry the flour paste (in fact, this is the key to the richness of the soup)

4. Soup Marinade

Pour the flour paste into the pot of broth evenly (if you're not sure, you can ladle a big bowl of broth up, add the flour paste, and then pour it into the broth. (If you are not sure, you can scoop up a large bowl of stock, add the flour paste, and then pour it into the stock). It's easier this way, and the soup has thickened (it doesn't have to be too thick)

Put the corn sauce in the pot first, and then add the fried ingredients to the soup. Then put the fried ingredients into the soup (remember, the clams should be put in too.). Keep stirring (don't burn it!).

Prepare the milk, slowly pour it into the soup (how much is up to you), at this point the rich flavor of the soup has gradually emerged .....

If you like heavy flavor, you can add some cream .... In addition, celery, the final decoration, sprinkled on the soup