Preparation materials: 2 and a half corns, 120 grams of milk, 25 grams of low-gluten flour, water as needed, 200ml light cream, 2 teaspoons of sugar, salt as needed, a few grains of vegetable essence, ham or chicken A small amount of corn kernels, 20 grams of butter

Preparation steps:

1. Grind 2 strips of corn into corn paste (grinding corn will produce corn juice, and the color will be better when added to the soup) Looks good)

2. Add butter to the pot and stir-fry half of the unground corn kernels and a small amount of ham until fragrant. (Ham is a pickled product and has a strong meaty and salty taste, so it is not recommended to add too much, as it will affect the taste of the corn cream soup. If you like to eat meat, it is recommended to cut the chicken and add chicken minced meat)

3. Add milk and whipped cream in portions and stir over low heat. (It must be cooked slowly, because you are afraid that the milk and cream will stick to the bottom)

4. Add an appropriate amount of water. Add water according to the thickness of your soup. Add about 6 bowls of water in proportion. Because I don’t like it to be too thick, it will thicken after adding flour for a while, so I still add water according to the thickness of the cream I like

5. Add 2 strips of ground corn paste, and add two teaspoons of sugar. Taste, then stir evenly and simmer until the soup boils

6. Add a small amount of flour to the flour and stir with chopsticks until the paste is smooth and has no particles and becomes mushy

7. Immediately after the soup boils Add the battered flour slurry to the cream soup, stir over low heat and mix evenly. It is best to add an appropriate amount of salt according to your own taste (salt must be added at the end, because the current salt contains relatively heavy iodine, and it will not work if cooked for too long. OK)

8. A large pot of cream soup is ready

9. Finally, add a few vegetable essences for decoration, which can also increase the taste