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Sweet corn with vegetables soup

Sweet corn with vegetables is a very popular Indo-Chinese served in almost every restaurant in India. It is a soup that has a dominating sweet corn taste and packed with finely chopped fresh vegetables like carrots, beans and cauliflower. A simple soup with not much effort and one more thing to mention: can be easily customized to ones taste and preference!

To make this soup, you will need sweet corn cream style which is available in all stores in can section along with other canned vegetables. The recipe for sweet corn cream style is also included. Check below for the home-made version.

 

Ingredients:

3 Medium Sweet Corn
1/4 cup finely chopped Carrot
1/4 cup finely chopped French Beans
1/4 cup finely chopped cauliflower
1 tsp green chili paste – adjust as per preference
1/2 tsp Vinegar
1/2 tsp sugar
Salt & Pepper – to taste

For Sweet corn Cream style:

2/3 portion sweet corn kernels
1 tbsp butter
1/4 cup + 1 tbsp water
1 tbsp Corn flour
2 tbsp heavy cream
1/2 tsp salt
1/2 tsp sugar

Soup preparation:

Using a sharp knife, scrap corn kernels from the cob and measure 2/3 potion for Sweet corn cream style and remaining for the soup. The excess cream style can be refrigerated for next time or other soup like corn-potato chowder.

Cream style preparation:

In a large skillet/pan, melt butter then add corn kernels. Next add 1/4 cup water and sugar and stir constantly.Continue to cook the corn until it’s tender. Once corn becomes tender, mix 1 tablespoon of water, with 1 tablespoon of flour, salt and mix it all is blended well. Add to the corn mixture and cook till it comes to thick creamy consistency.Finally, add heavy cream. Cook and stir cream-style corn continuously for 2-3 minutes. Once cool, grind coarsely in a blender/mixer.

In the same pan, add 2 cups of water. Add carrots and beans and let them cook for 4 minutes.

Add cauliflower and corn kernels next and boil for 3 minutes. Cauliflower and corn takes less time compared to carrot and beans, if added together, cauliflower becomes very tender and mushy.

After 3 minutes, add 6 to 7 tbsp sweet corn cream style, green chili paste, vinegar and sugar. Continue cooking till the mixture is well blended. Add salt and pepper to taste.

If the soup is very thin, don’t worry! Take about 1/2 cup of soup broth and mix a tbsp of corn flour and gradually add to the soup again. As the soup boils it will thicken.

If the soup is thick, add 1/4 cup water and dilute.

Serve hot with some crunchy appetizer like Manchurian, won-tons or spring rolls.

Happy cooking.

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