- Flour - 1/4 cup
- Oil - 60 Grams
- Cheddar Cheese - 2 Cups
- Worcestershire Sauce - 2 Teaspoons
- Small bow - 1 piece
- Bank of corn - 1 piece
- Milk - 2 Cups
- Beer - 1 cup (can be replaced with white wine or broth)
- Mustard powder - 1.5 teaspoons
- Cayenne pepper - 1/4 teaspoons
- Salt, pepper - - To taste
- Garlic, bacon - - To taste (optional)
Ingredients. Fry the bacon. Open the can of corn and cut the onions. In a frying pan, melt the butter and add the onion when the butter is not yet completely melted. Stir the onion over low heat for about 5 minutes. Do not let the onion burn. Add the mustard powder. And flour. Stir well and cook for a few minutes. Add 2 cups of milk and stir very quickly. You can add another 1/2 cup of milk if you do not want the soup to be dense. Add the beer (or white wine / chicken broth). Add seasoning, red pepper, Worcestershire sauce, salt and pepper. Then add the corn and let the soup boil. Cook for 5 minutes. Add the cheese. Stir well and let the cheese melt. Then, cook over medium heat for another 5 minutes. The soup is ready. Serve hot. Bon Appetit.
Servings: 4