. “Cream of Corn / Sweet Corn Soup”. An all time favorite and one of the most popular indo-chinese soups.
  1. Pressure cook the corn  for 2- 3 whistles or until soft with a cup of water.Alternatively you can microwave them too. Once the corn gets cooled, shred the corn kernels completely with the help of a knife / hand.
  2. Reserve 2- 3 tbsp of corn to garnish and grind the remaining corn kernels to a very smooth paste adding little water.Strain the corn paste using a stainer.Add some more water to the corn paste and squeeze it and extract corn pulp fully .
  3. Add salt and the reserved corn kernels kept for garnishing to the strained corn juice. Mix well and keep it to boil.
  4. Meanwhile in a glass mix milk and cornflour such that there are no lumps.Keep aside.
  5. When the soup starts to boil, reduce the flame and add cornflour + milk mixture.Add pepper powder. Stir well. Allow it to boil for another 2- 3 mins.You will observe that soup will thicken.If required add little water.
  6. Switch of the flame.Sprinkle oregano powder and mix well.Garnish with spring onions and serve hot hot with soup sticks.
  7. Will soon post thick clear corn soup version..Till then.enjoyy this  piping hot soul warming soup …
Recipe Notes
  1. Adjust corn flour according to the desired thickness. More cornflour yields a thicker soup.
  2. If you have vegetable stock, you can use that instead of water.
  3. If you want you can add other veggies too with corn like green peas / carrot/ beans/onion etc to load it with more nutrients.
  4. If you want you can omit the sieving part. Its optional. Just grind the cooked cornto a very smooth paste, add water and keep to boil.

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