Quick and Easy Creamy Corn Soup

1. 1

   Melt butter in a pot without scorching over very low heat, add cake flour, and mix well with a whisk.

2. 2

   The mixture is thick at the beginning, but after mixing for 3 ~ 4 minutes over heat, it becomes smooth.

3. 3

   Then go to Step 2.

4. 4

   Add milk to the pot in Step 1 little by little while constantly mixing.

5. 5

   When you add the milk, the mixture will harden each time, but make sure you mix well with a whisk.

6. 6

   When it's no longer lumpy, add the remaining milk, then the water, consomme cubes, and canned corn.

7. 7

   Simmer while mixing occasionally.

8. 8

   When it starts to boil and the mixture is thickened, adjust the taste with salt and pepper.

9. 9

   Turn off the heat, pour heavy cream in at the end, mix, then it's done.

10. 10

    It's a creamy and smooth creamed corn soup.

11. 11

    When the mixture is too thicken or when you are warming up the soup, add milk to dilute.

* Per serving · 4 servings · Values may vary.

No additional tips available.