This cream of sweet corn soup is
quick, easy and a definite kid-pleaser. It uses corn, cream (not cream style
corn) and a few basic aromatics. Very basic and simple to put together and is
best had fresh as soon as it is made. I served this soup alongside vegetable
momos, vegetable & corn fried rice for a kid-friendly lunch. My husband’s
favourite soups, all contain corn in them. It’s a different thing that he doesn’t
order anything beyond sweet corn chicken soup. He’s a rule book, a 180 pages ruled
book, but he’s better than the 300 pages hard-bound ruled book that is his
family; sorry “our” family. My 180 page ruled book really liked the soup and so
did little Lakshmi, my cousin’s little one. My kids don’t eat soup, so they
didn’t eat this beyond the first few spoons but I was glad I made it. I hope my
kids will eventually move to eating stuff other than idli/dosai.
I enjoyed the soup too. I used the
pureed corn and cream as is without straining, but if you prefer a smooth
texture, run the puree through a strainer before adding it to the soup. This is
an easy soup, one that you can very easily make for a weekday dinner. Serve
garnished with a small sprig of parsley or thinly sliced green chillies. If you’d
like a thicker chowder type consistency and some added flavour, add a small
boiled potato to the corn cream mixture and blend together.
Prep time: 10 mins
Cooking time: 15 mins
Serves: 5
Ingredients
Sweet corn kernels – 300 gm steamed (or scraped from 2 whole
boiled corn cobs) dividedFresh Cream – 150 ml
Onion – 1 medium chopped fine
Garlic – 2-3 pods chopped fine
Black pepper powder – 2 tsp (adjust)
Salt to taste
Water – 3-1/2 cups
Corn Flour – 2 tbsp
Water – 2 tbsp
Butter – 1 tbsp
Oil – 1 tbsp
Method
1. Steam
the corn kernels for 5-10 minutes till tender. Set aside. If using whole corn
cobs, pressure cook for 15-20 minutes with water and salt. Once cooked, let
cool, scrape the corn kernels and set aside.
2. Take
half of the corn kernels in a mixie/blender along with 150 gm of the fresh
cream and blend well to a fine puree. Set aside.
3. In
a pot, heat oil and butter together. Throw in the chopped onion and garlic and sauté
till the onions turn translucent. Remove from fire. Let cool and grind to a
paste.
4. In
the same pot, add 3-1/2 cups water and the ground onion-garlic paste and stir
well to mix. Season with salt and pepper and when it comes to a boil, add the
remaining corn kernels and the corn-cream puree and let simmer for 5-10 minutes
for the flavours to blend.
5. Dissolve
2 tbsp of corn flour in 2 tbsp of water to make a thin slurry and add this to
the simmering soup. The soup should start to thicken. When the soup is your
desired consistency, switch off. Serve hot or warm garnished with fresh parsley
or thinly sliced green chillies.
What a flavorful soup!
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