Sweet Corn Soup: Taste of Asia|Cooking|

If you are a regular here you might know about my love for soups. Soups make a huge part of our weeknight meals. Every now and then I try new soup recipes and add it to my list. Out of all the recipes tomato soup and sweet corn soup is very close to my heart. While back home this was the only soup I ordered at a restaurant. The sweet taste and the creamy texture of the soup always won my heart. It is completely soul satisfying.

The recipe is quite easy and fast to prepare. The creamy texture of the soup comes from the blended corn kernels. If you have a cream style corn handy then you may skip a step of blending the corn. The garlic in the recipe is optional but gives a nice flavor to the soup. You may also add in some vegetables to make it wholesome. Shredded cabbage, carrots and thinly sliced French beans are quite a few options.

The thick creamy soup with a bite of sweet corns makes a great appetizer before a main course or as a light lunch.

Tips:

You may use frozen sweet corn to prepare the soup. In that case you do not need to boil and may just thaw the corn kernels and add in the soup. Do not boil the soup after adding the slurry or else the soup will become too thick.

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SWEET CORN SOUP

Sweet Corn Soup

YIELD: 2 Servings
PREP: 15 mins
COOK: 15 mins
READY IN: 30 mins

The thick creamy soup with a bite of sweet corns makes a great appetizer before a main course or as a light lunch.

INGREDIENTS

1 1/4 cup sweet corn kernels boiled
2 cups vegetable stock
1 teaspoon vegetable oil
1 small clove of garlic minced finely
1 teaspoon salt or to taste
1/4 teaspoon white pepper powder optional
1 tablespoon cornstarch
1 stalk green onion thinly sliced
1-2 medium fresh red chilies sliced for garnish
1 teapsoon freshly ground black pepper before serving

INSTRUCTIONS

Coarsely blend 1/4 cup of sweet corn kernels with couple of tablespoons of water. Keep aside. Reserve 1/4 cup of vegetable stock and mix in with the cornstarch to make a slurry. Set aside.
In a sauce pot add oil at medium heat and add the finely minced garlic. Stir for couple of minutes and then add the remaining 1 cup of corn kernels. Stir for few minutes before adding the vegetable stock. Let the vegetable stock come to a boil. Add the salt,white pepper powder and the coarsely blended corn kernels. Mix in well and let it come to a boil again. When the soup starts to boil add the cornstarch slurry and give it a mix. Taste for seasoning. Switch off the flame. The soup will start to thicken.
Ladle spoon full of soup on a serving bowl. Garnish with sliced green onions and red chilies and freshly ground black pepper. Enjoy a warm bowl of soup as an appetizer before a main course meal.