CREAM OF CORN SOUP
. "Cream of Corn / Sweet Corn Soup". An all time favorite and one of the most popular indo-chinese soups.
Ingredients
- 1 Sweet corn / American corn cob, regular ( i have used sweet )
- 1/2 cup Milk
- 1 tbsp corn flour
- 1 tsp Pepper, Freshly ground
- 1 tsp Oregano
- 2 cups Water
- Spring Onions, Chopped greens to garnish
- to taste Salt
Instructions
- Pressure cook the corn for 2- 3 whistles or until soft with a cup of water.Alternatively you can microwave them too. Once the corn gets cooled, shred the corn kernels completely with the help of a knife / hand.
- Reserve 2- 3 tbsp of corn to garnish and grind the remaining corn kernels to a very smooth paste adding little water.Strain the corn paste using a stainer.Add some more water to the corn paste and squeeze it and extract corn pulp fully .
- Add salt and the reserved corn kernels kept for garnishing to the strained corn juice. Mix well and keep it to boil.
- Meanwhile in a glass mix milk and cornflour such that there are no lumps.Keep aside.
- When the soup starts to boil, reduce the flame and add cornflour + milk mixture.Add pepper powder. Stir well. Allow it to boil for another 2- 3 mins.You will observe that soup will thicken.If required add little water.
- Switch of the flame.Sprinkle oregano powder and mix well.Garnish with spring onions and serve hot hot with soup sticks.
- Will soon post thick clear corn soup version..Till then.enjoyy this piping hot soul warming soup ...
Notes
- Adjust corn flour according to the desired thickness. More cornflour yields a thicker soup.
- If you have vegetable stock, you can use that instead of water.
- If you want you can add other veggies too with corn like green peas / carrot/ beans/onion etc to load it with more nutrients.
- If you want you can omit the sieving part. Its optional. Just grind the cooked cornto a very smooth paste, add water and keep to boil.