Corn Flower Soup Recipes

Steps:

• In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
• Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Steps:

• Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
• In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.

Steps:

• Add a small amount of oil into saucepan and brown the chopped pork.
• Add the water and simmer 10-15 minutes.
• Add corn, salt and pepper and simmer 10 minutes longer.
• Remove from heat and gently stir in the beaten egg.
• Serve piping hot.

Steps:

• Place broth and ginger in medium saucepan.
• Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
• Discard ginger.
• Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
• Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
• Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
• Stir in cooked chicken.
• Simmer for 10 minutes to heat chicken.
• Remove from heat; stir in green onions and soy sauce.
• Serve immediately.