SWEET CORN SOUP

When it comes to soups another favourite at my place is the sweet corn soup. All of us in the family love to have corn in any form and for winter evenings this sweet corn soup comes as the perfect comfort food.

I've used sweet corn kernels which are easily available these days, if you get corn cobs you can surely make this soup using them too, even frozen American sweet corn can be used to make this sweet corn soup. I'd once made this soup using the tinned cream styled corn but did not like the taste much.

You can even use vegetables of your choice like finely chopped carrot or cabbage or spring onions, just sauté them a little in a spoon of butter and add to the soup. I have not used vegetables in this sweet corn soup as my daughters prefer the soup this way.

I do not use corn flour to thicken my sweet corn soup soup instead use a spoon of whole wheat flour if you prefer to use corn flour instead of the whole wheat flour you can add half a table spoon of corn flour to 1/4 cup water and add it to the soup and boil for a few minutes to get the desired consistency.

INGREDIENTS

1 cup  sweet corn kernels
1 cup  milk
1 cup water
1 table spoon whole wheat flour (aata)
1 table spoon butter
salt and pepper to taste
1/2 tea spoon soya sauce
1/2 tea spoon red chilli sauce(optional)

METHOD

1. Boil the corn, take 1/4 cup from the boiled corn and keep aside.
2. Pulse the remaining 3/4 cup corn in the mixer to a puree.
3. Take the corn puree and pass it through a sieve to get a smooth paste.
4. In a pan take a spoon of butter add wheat flour(aata) to it. Sauté it for a few seconds do not let it brown too much just till the raw aroma goes.
5. Add the sieved corn paste to it. Keep stirring so that no lumps are formed.
6. Add one cup of milk and one cup of water and bring it to a boil.
7. Add salt, pepper, soya sauce and chilli sauce. If making for kids you may omit the sauces. My elder one prefers it with the sauces and for my younger one I keep aside a bowl of soup before adding the sauces.
8. Add the remaining 1/4 cup corn that we had kept aside to the soup. At this point you can also add the sautéed vegetables if you are using any. 
9. Let it simmer for a minute. Serve hot.

PICTORIAL GUIDE

1. Boil the corn, take 1/4 cup from the boiled corn and keep aside.

2. Pulse the remaining 3/4 cup corn in the mixer to a puree.
3. Take the corn puree and pass it through a sieve to get a smooth paste.

4. In a pan take a spoon of butter add wheat flour(aata) to it. Sauté it for a few seconds do not let it brown too much just till the raw aroma goes.

5. Add the sieved corn paste to it. Keep stirring so that no lumps are formed.

6. Add one cup of milk and one cup of water and bring it to a boil.

7. Add salt, pepper, soya sauce and chilli sauce. If making for kids you may omit the sauces. My elder one prefers it with the sauces and for my younger one I keep aside a bowl of soup before adding the sauces.

8. Add the remaining 1/4 cup corn that we had kept aside to the soup. At this point you can also add the sautéed vegetables if you are using any. 
9. Let it simmer for a minute. Serve hot.

HAPPY COOKING!! 😊