High Protein Cream Of Corn Chowder Recipe
Ingredients
| Stock | 6 Cup (16 tbs) | |
| Ginger slices | 2 , shredded | |
| Frozen carrots | 1/4 Cup (16 tbs) | |
| 10 straw mushrooms, sliced | ||
| Bean curd square | 1 | |
| 15-ounce can cream of corn | ||
| 1 peeled tomato, cut into 1/2" (1.5 cm) cubes | ||
| Salt | 1 1/2 Teaspoon | |
| Wine | 1 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Pepper white | 1 Pinch | |
| Sesame oil | 1/2 Teaspoon | |
| Cornstarch | 2 1/22 Tablespoon | |
| Green onion | 1 Tablespoon, chopped | |
Directions
1. Bring soup stock and ginger to a boil. Reduce heat to medium-high.
2. Add peas and carrots, straw mushrooms and bean curd. Bring to a boil. Add remaining ingredients, except cornstarch solution and green onion. Bring to a boil.
3. Thicken with cornstarch solution and garnish with chopped green onions.
2. Add peas and carrots, straw mushrooms and bean curd. Bring to a boil. Add remaining ingredients, except cornstarch solution and green onion. Bring to a boil.
3. Thicken with cornstarch solution and garnish with chopped green onions.
Chef
