Milky Corn Soup

Name: Milky Corn Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 can Canned sweet corn; 1/2 onion; 1 piece potato; 250g milk; 250g chicken soup; 1/2 Carrot (red); 100g Haricot vert

by Simple cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

After the heat, it's time to officially enter autumn, and the air in the morning and evening begins to cool down. In the early autumn morning, I made a bowl of warm and creamy milky corn soup for my family. It has a delicate taste and a strong milky fragrance. Some coarse grains are added to the daily diet, which brings more than just sweetness and deliciousness. It also doubles health and vitality. Corn is a good health product in coarse grains, which is quite beneficial to human health. The vitamin B6, niacin and other ingredients in corn have the effects of stimulating gastrointestinal motility, reducing blood fat, and lowering serum cholesterol. It is said that Indians in Central America are not susceptible to hypertension, which is also related to their regular consumption of corn.

Ingredients

1 can Canned Sweet Corn
1/2 Onion
1 piece Potato
250g Milk
250g Chicken Soup
1/2 Carrot (red)
100g Haricot Vert

Milky Corn Soup

1. Peel and dice the onion, potatoes, and carrots separately. Put butter in a pan and melt on low heat. Pour in the onions and stir until soft.

2. Pour in the potatoes, stir-fry, add the chicken broth, simmer for about 10 minutes until the potatoes are tender, turn off the heat and let cool

3. Open the lid of the canned corn kernels, pour them into the blender, do not pour all in, save a little for later use, add milk and cooked onion and potato soup, turn on the blender and beat repeatedly to break it into a fine paste, filter and pour Boil in the pot

4. Add carrots, green beans and remaining corn kernels and cook for another 3 to 5 minutes, add salt and white pepper to taste, turn off the heat, and sprinkle with a little vanilla.