Hi guys !
I would like to wish all my readers and everyone out there a Happy Onam, the harvest festival celebrated in Kerala, India! Today I’d like to share another simple and quick Indo Chinese dish !
Sweet corn soup is a thick, creamy, delicious and comforting Indo-Chinese soup, enjoyed by adults and children alike. As the name suggests, it is on the sweeter side , and hence mostly served with accompaniments like chilly vinegar ( which is nothing but chopped spicy chillies marinated in vinegar), soy sauce and chilly sauce. There are so many variations of this soup, like the inclusion of chicken, crabs and in this case, lots of veggies. You can even throw in a beaten egg when the soup is boiling towards the end.
Now most recipes for this soup will call for canned cream corn. I’m not a big fan of canned products but I admit I do use them occasionally. However since this soup is all about corn I’ve avoided the canned creamed corn and used fresh steamed corns instead, to keep this soup as healthy and fresh with all it’s natural goodness. However if you are pressed for time, there’s nothing like just using the canned one.
This recipe comes from my mom’s recipe book which is probably almost 35+ years old. She was happy to hand it over to me as she knows my love and passion for cooking and trying out new meals! Besides these old hand written recipe’s have their own charm and are always precious, don’t ya think so? There are so many dishes that I plan on trying out and will definitely be sharing them with you guys.
This is undoubtedly one of my favorite soups. But the weird part is, I never really liked this soup before, for that matter I disliked corn as a child. Don’t ask me why!! I really don’t have a clue. But thanks to my little sister, who introduced me to this spicy and tangy corn chaat ( Indian version of corn salsa) one day, and I began liking it. Now I try to include it in my meals occasionally.
Moreover this makes for a great weeknight dinner meal idea, along with some cheesy garlic toasted bread! Agree? Well my family always gives me a nod on that one :p
P.S. I was recently approached by Esmé@The recipe hunter to be a guest contributor for her blog , which is all about recipe sharing by fellow bloggers called “Sharing is Caring” Recipe Exchange project. I gladly contributed one of my recipes. If you would like to be a part of this project you can leave her a message on this post🙂
Measuring cup used, 1 Cup = 250 ml
4 to 5 cups vegetable stock/ water
2 cups steamed organic sweet yellow corn kernels
mixed vegetables (1/2 cup chopped carrots, 1/2 cup chopped french beans, 1/2 cup red and yellow bell peppers )
3 tablespoon cornflour
1/4 teaspoon white pepper powder ( you may use black pepper too )
1 to 2 teaspoons salt or to taste ( add accordingly if using ready made stock since it already has salt )
1/2 teaspoon sugar, adjust as per desired sweetness
1 teaspoon ajinomoto ( MSG) ( optional ) I have skipped
- Transfer 1 & 3/4 cups of steamed corn kernels to a food processor, churn it with without any water until you get a smooth paste.
- In a heavy bottomed pot, add vegetable stock/water and the prepared corn paste , mix well and heat for 2 minutes on medium heat.
- Add remaining 1/4 cup of steamed corn kernels along with other chopped vegetables. Stir it well and bring to a boil. Cook for 5 minutes on medium heat, stirring occasionally.
- Add salt, pepper & sugar, mix well.
- Dilute the cornflour in 1/2 cup of cold water, reduce the heat and add to the soup stirring continuously until the soup has thickened.
- Switch off the heat, transfer the soup in serving bowls, garnish with finely chopped scallion greens/spring onions along with some chilli vinegar, green/red chilly sauce & soy sauce on the side.
1.To make a non veg version using chicken, use chicken stock instead, and garnish with pieces of cooked chicken before serving.
2. To make sweet corn crab soup, garnish with boiled crab meat before serving. Use chicken stock or veg stock to make the soup.
3. I strongly suggest using veggie or chicken stock, because it just adds so much more flavor. In case you don’t have stock, add the same amount of water and just throw in a maggi bouillon cube. Adjust salt accordingly as the bouillon already has salt.
4. If using creamed style canned corn, use 1 cup instead of 2 cups of boiled sweet corns.
5. Feel free to use any veggies of your choice, or make it a simple sweet corn soup, add extra steamed corn kernels instead.
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