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Sweet Corn Soup Recipe
This soup could be made with both canned and fresh sweet corn, but it is definitely much tastier when the corn is fresh.
| Good For | Cancer, Heart Disease, High Cholesterol, Weight Loss |
| Health Factor | Low Fat, Low Cholesterol, High Fiber, High Vitamins, High Minerals |
| Calories | 145 per 1 Bowl |
| Prep. Time | 5 min |
| Cook Time | 15 min |
Ingredients (Makes 4 Serving)
- 6 Large corn cobs (bhutta)
- 6 cups Water
- 2 tbsp Cornflour
- 1/2 tbsp Sugar
- 1 tsp Soya sauce
- 1 tsp Chilli sauce
- 1 tsp Vinegar
- Salt to taste
Instructions
- Pressure cook the corn kernels till tender.
- Keep about 1/4 cup cooked corn kernels aside for later use.
- Grind rest of the corn kernels and cook it in a pan on medium heat.
- Mix cornflour in 4 tbsp water and add it to the pan.
- After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup will start getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
- Add sugar, salt, soya sauce, chilli sauce, vinegar.
- Serve hot with corn kernels left in step 2 dipped in it.
Note - If fresh corn is not available, you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.
Tags: Corn, Sweet Corn, Cornflour
