Milk Corn Soup (Seasoned Corn Soup) Recipe

Ingredients:

For the Soup:
	Cornflour (Gluten Free)	4	Tbsp
	Canned Corn	400	Grams
	Butter	2	Tbsp
	Milk	2	Cup
	Water	5	Cup
	Black Pepper	1	Tsp
	Salt	1	Half Tbsp
	Nutmeg Grated ((Optional))	1	Tsp

For the Service:
	Chili Pepper ((Optional))	1	Tsp
	Butter	1	Tbsp
	Canned Corn	2	Tbsp

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Instructions:

1. Heat the butter in a pan, take the cornmeal and fry it, stirring constantly, until it smells good. The color of the flour should not turn brown.
   
2. Reserve 2-3 tablespoons of canned corn. Add the remaining corn to the roasted cornmeal and fry together for 2-3 minutes. Add salt, pepper and grated nutmeg and mix.
   
3. Add 2 glasses of milk at room temperature little by little to the roasted material and continue mixing. Adjust the consistency of the soup by adding hot water.
   
4. If you want a completely smooth consistency, run your soup through a blender.
5. When the soup starts to boil, take it to low heat and cook for another 10 minutes and remove from the fire. At this stage, you can add freshly ground black pepper and canned corn.
   
6. You can serve the soup, which you have rested for 4-5 minutes, at the serving stage, drizzled with red chili pepper sauce fried in butter and garnished with canned corn. Enjoy your meal!

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Gluten Free Soup Legume