Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients
Tinned Corn - 1/2 tin
Vegetable Stock - 2 cups [See Preparation of Vegetable Stock]
Butter - 1 teaspoon
Milk - 1/2 cup
Egg - 1(optional)
Pepper powder - 1/2 tablespoon
salt - to taste
Corn flour - 1/2 Tablespoon

Preparing Method
1. Heat the butter in a pan till it melts. Then add the corn flour and fry for 1 minute. Then add milk and stir well
2. Add the tinned corn and vegetable stock and add enough water
3. Salt and pepper and be added
4. When the soup starts boiling add egg slowly and mix well. Egg is optional
5. Let it boil for 10 min and then serve with cream