Recipe Counter

Sweet Corn Soup Recipe

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Klong Talay (Sour and Spicy Seafood Soup) , Best Hot and sour Pumpkin Soup, Easy Spicy Pumpkin Soup

Rate This Recipe
4

Ingredients

  • 3-4 Carrots (finely diced)
  • 1-2 Onions (finely diced)
  • 3/4 cup - Sweet Corn kernels
  • 1 Green chilli (chopped & deseeded)
  • 1/4 tsp - Ginger (julienned)
  • 1/2 tsp - Garlic (finely chopped)
  • 1 liter - Water or (vegetable stock)
  • Seasoning: Salt according to taste
  • 1 tsp - Black pepper powder
  • 1 tsp - White pepper powder
  • 1/2 tsp - Oregano (optional)
  • 1/4 tsp - Thyme (optional)
  • 1 tbsp - For thickening & sauce (optional) Corn flour
  • 2 tbsp - water
  • 2 tbsps - Maida
  • 2tbsp - Butter
  • 3-4 tbsp - Cream, fresh
  • Garnish: Coriander finely chopped
  • Spring onions finely chopped
  • ccompaniments: Corn bread
  • Tortillas

How to Make

  • 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.