Sweet Corn Soup Recipe

Boil 300 grams fresh or frozen corn kernels with 2 cups of water.
Now take out about 50g of boiled corn and keep it aside.
Puree rest of corn kernels (after cooling down) along with water in which the corn was boiled.
Strain this puree from the soup strainer and obtain a fine puree to make sweet corn soup.
Heat butter in a sauce pan, add chopped vegetables carrots, peas, celery and saute for 3-4 minutes till veggies soften a bit.
Now add pureed corn, corn flour dissolved in water along with vegetable stock. Also add a splash of light soy sauce.
Cook the ingredients together till everything starts to boil.
Allow the soup to simmer for few minutes till the mix starts to turn translucent and add remaining boiled corn.
Season the sweet corn soup with white pepper powder and salt as per your taste.
Mix well, pour in a big bowl and garnish the soup with finely chopped coriander and spring onion greens and serve hot.

I recommend using a mix of cream style corn and canned corn kernels if you like your soup chunky.
Start with heating butter in a sauce pan, add finely chopped veggies like carrots, peas, beans (optional) celery and saute for 3-4 minutes.
Cook these vegetables till these are soft but retain their shape and slightly crunchy.
Now add cream style tinned corn as well as corn kernels along with the vegetable stock.
Add 1 cups of water and bring it to a boil. After that reduce the heat to allow the soup to simmer.
Now mix 1.5 tbsp corn in 1 cup of water and mix it well.
Add this cornflour mix in the soup and again boil the whole content of pot. Soup starts to thicken switch off the heat.
Serve this delicious sweetcorn soup in a bowl. Garnish it with chopped coriander and enjoy!