1. Prepare materials.
2. Slice mushrooms; wash and cut corn into sections.
3. Cut celery into small pieces; cut onion into small pieces.
4. Add some oil to the pan to heat up, and stir-fry the mushrooms, onions and celery.
5. Add 2 bowls of water, add the peeled chicken drumsticks, corn and bay leaves, bring to a boil and cook for half an hour.
6. After cooking, remove the chicken drumsticks and corn, pick out the bay leaves, and let cool.
7. Peel the corn; tear the chicken thigh into silk.
8. Add half of the chicken shreds and corn to the cold vegetable soup and make a paste with a blender.
9. Pour the batter into the pan, add the remaining corn and chicken shreds, and pour the light cream.
10. Add appropriate amount of salt, stir and heat to a boil.
