Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, corn soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning.
Corn Soup is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Corn Soup is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have corn soup using 3 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Corn Soup:
- Take 1 can corn cream
- Take 2 eggs
- Take 3 pcs fish maw
To begin, remove the husks and silks from the corn and set one ear of corn aside. Sweet corn soup recipe - a comforting, healthy and delicious mixed soup make with corn kernels Sweet corn soup is a popular soup from the Indo Chinese cuisine & is very common on the Indian. Creamed corn soup is a classic choice sure to please any crowd. Its sweet flavor pairs perfectly with Corn soup is amazing with a variety of different garnishes.
Steps to make Corn Soup:
- Soak the fish maw for 1 hour then cut into small cubes
- Heat up a deep pot Add 5 cups of water let it boil.Then add the diced fish maw, cook it until it is soft. Next, is the corn cream keep boiling and lastly add beaten eggs. Stir it and cover. Off the fire. Dont open until it's time to drink the soup.
You can serve it plain, but try it with the. An easy, healthy soup made with simple ingredients. It can be made with either fresh or frozen corn. Delicious topped with hot sauce, lime juice and a pad of butter! Sweet corn soup recipe with step by step photos.
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