In a broad saucepan, add the vegetable / chicken stock.
To the stock, add all the seasoning ingredients.
Stir well and add the chopped vegetables except corn kernels.
Corn kernels, if left to boil too long, will lose its sugar content and taste bad. Hence, add it only in the last 5-6 mins of the stock boiling.
Once the stock comes to a boil and the vegetables are tender and not mushy, turn off the heat.
In another saucepan, add corn flour, maida and all the seasoning ingredients. Stir continuously while the elements are added.
Add the cream and keep stirring the flour to avoid any lump. Ensure this is done off the heat. Once the flour and cream combine well and you get a pourable consistency of liquid, place the pan on heat continuing to stir.
Add the butter and keep whisking. You will find the liquid thickening, this will be your white sauce.
Add the corn and the stock to the prepared sauce or vice versa. Keep stirring else you'd end up with lumps of flour in your soup.
Cook for an additional 5-6 mins till you get a creamy consistency of the soup.
Garnish with coriander or spring onions accompanied with toasted wheat bread.
You could boil the corn cob in water and separate the kernels easily by using a knife.
You could remove the sauce completely and instead saute some onions with butter. Add the corn kernels and stock. Let it come to a boil and then just blend it to a puree with a stick blender. Pour 2-3 eggs in a stringy fashion over the soup and let it simmer. Add the seasoning and just eat.
You can replace the butter with olive oil and make it healthier.
Bawarchi of the Week
Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.