Weenie corn soup

It's good to see a Western corn soup, but it's not much like butter and flour. Squeeze to butter flour, make your own soup. The ham and sausage are gone, so we'll have to use the rest of the sausages. Cut the corn bar and boil it in the pot so that the corn scent in the stick can be fed into the water. Only 2/3 of corn grains are taken and 1/3 of particles are kept, which enriches the taste of soup. The light cream has become pure milk, which, although not so rich, reduces the heat of the soup. Corn grains and sausages are cooked first and then mixed with corn mashed to make it easier to discern the maturity of particles. It doesn't take much, little salt to pull out salty and sweet corn soup. The taste of this is not strong and running in the west, but through a secret and dimness。