Making Corn Soup with Canned Corn soup
I made corn soup easily and simply using canned corn. It's sweet and soft, so I'll let you know the corn soup that's good for breakfast. :)
2 serving
Within 30 minutes
눈크미
Ingredients
  • canned corn
    340g
  • onion
    1/2ea
  • Potato
    1ea
  • a plain bread
    1/2piece
  • Butter
    1TS
  • whipped cream
    200g
  • Milk
    200g
  • Salt
    1little
  • parsley powder
    little
  • ground pepper
    little
Cooking Steps
STEP 1/13
Drain the corn on a sieve.
STEP 2/13
Shred onions and potatoes.
STEP 3/13
Cut the bread into small pieces.
STEP 4/13
Melt the butter in a heated pan over medium-low heat.
STEP 5/13
When the butter melts, add the potatoes first and cook.
STEP 6/13
When the potatoes are half-cooked, add the onions and corn and stir-fry until the onions are transparent.
STEP 7/13
Put corn, onions, and potatoes in a blender.
STEP 8/13
Add whipped cream, 200g, and 100g of milk and grind.
STEP 9/13
If completely ground, strain it through a sieve to make it softer.
STEP 10/13
Place butter lightly in a pan and cut bread and bake crispy to form a crouton.
STEP 11/13
Put the ground ingredients in a pot, pour 100g of remaining milk, stir over low heat, and boil until desired concentration.
STEP 12/13
When desired, add a pinch of salt and pepper, season, and turn off the heat.
STEP 13/13
Put it in a prepared bowl and put parsley powder and croutons on top.
If you want to eat until you can chew the ingredients, grind the ingredients until there is enough ingredients left, and if you want a soft texture, grind the ingredients completely :)
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