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Tuesday, November 20, 2007

Creamy Corn Soup

Soups is where to make sense our appetite or as an entire meal in themselves. The best way for me to eat hot soup is when it rains, this creamy corn soup is very delicious and yummy of all the soups I tasted. So try it to yourself.

3 cups whole kernel corn, canned or boiled
2 eggs, beaten
3 tablespoons cream of corn powder
1/2 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 cup evaporated milk
4 cups water
salt to taste

Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
Boil 3 1/2 cups water.
Add all ingredients.
Stir in diluted cream of corn powder-cornstarch mixture.
Bring to a boil and simmer for 1 to 2 minutes, strring constantly. Water may be added if a thinner soup is desired.

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