This corn soup recipe from my 10 minute Japanese cookbook was nothing special, but perfectly tasty a

This corn soup recipe from my 10 minute Japanese cookbook was nothing special, but perfectly tasty and took practically no time or effort, so it’d be easy to whip up when you’re in a bind.  Here’s my very rough translation / how I made it. Creamy Corn Soup with Sausage 3 or more cocktail wieners, sliced into small circles 1 190g can creamed corn ½ onion, chopped into about 1cm pieces ½ C milk salad oil, salt, pepper Heat oil in a small saucepan and saute sausage and onions until onions are tender. Add ½ C water and boil, then turn heat to low for 3 to 4 minutes.  Add corn and milk, and when they are nearly at a boil, add salt and pepper to taste. Mix and serve. -- source link

More pics about