Soups in western food are divided into clear soup, thick soup, cream soup and vegetable soup, in which clear soup is made of beef, chicken or fish and vegetables, and oil is removed, while thick soup is made of flour, butter, cream or egg yolk. There are cream soup, vegetable soup and Rong soup under thick soup, and corn cream soup belongs to thick soup.

Main ingredients:

Pure milk, corn kernels, sausages, onions, flour.

1, peeled and washed onion, and diced; The ham sausage is also diced.

2. Wash the corn kernels and drain the water. Grind 125g corn kernels into paste, leaving 25g corn kernels for later use.

3. Heat the butter in the pot, stir-fry the diced onion until the onion is translucent, pour in the ham sausage, stir-fry until fragrant, and stir-fry the flour and butter in another pot until it is slightly yellow. Take it out for backup!

4. Pour in 400ml pure milk and stir well, and cook over low heat until boiling.

5. Pour in the corn paste and corn kernels, mix well with the ingredients in the pot, and cook again until boiling.

6. Sprinkle the fried flour, stir the thick soup into a paste, add 1/6 tablespoons of salt to taste, and serve.

I only have so many ingredients, and the taste is similar to that of a western restaurant! You can also add something else, such as bacon!