Cream Corn Soup2017-09-11
- Yield : 1
- Servings : 2~3
- Prep Time : 5m
- Cook Time : 7m
The cream corn soup is Chinese style, It is simply and delicious.
Tips : 1. When boil the soup, it need stirring to avoid charred sometimes.
2. Water can change chicken both. It is more delicious, but it skip salt.
3. When egg pour in soup, it stirring the soup.
- Cream Style Corn 1 can (15oz)
- Whole Kernel Corn 20 g
- Egg 1 unit
- Water 300 ml
- Salt 1/2 ~1 ts
Cream Style Corn, Whole Corn, Water mix in pot with middle heat and stirring.
When boiling, seasoning with salt.
Turn off fire, then, egg pour in soup and stirring. Serve.
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