Full written recipe Sweet corn soup

Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 7-8 people

Cream style sweet corn
Ingredients:
• Boiling water
• Whole sweet corn 2 nos.
• Water as required
• Salt to taste
• Sugar 1 tsp
• Cornstarch 2 tbsp + water 100 ml
Methods:
• Set water for boiling in a stock pot, add the whole corn & boil for at least 15-20 minutes, once boiled remove.
• Hold the corn carefully as its really hot, use a knife and cut the corn kernels.
• Set a separate stock pot, and add the chopped kernels, further add enough water so the corn is just immersed in the water. Add salt & sugar, stir and cook on high flame for 10 minutes.
• Further add cornstarch and water in a separate bowl, mix well to make a lump free slurry & pour the slurry, stir well & cook for 3-4 minutes. Your homemade cream style corn is ready.
• Fill in a clean & well sterilized jar and store in the fridge for couple of days, you can also freeze and store for couple of months.

For soup
Ingredients:
• Homemade cream style corn as required
• Vegetable stock/hot water 1 litre
• Green chilli paste ½ tsp
• Ginger garlic paste 1 tsp
• Carrots ½ cup (chopped)
• French beans ½ cup (chopped)
• White pepper powder to taste
• Salt to taste
• Sugar to taste
• Vinegar 1 tsp
• Spring onion greens 2 tbsp
Method:
• Add vegetable stock or hot water in a stock pot, further add green chilli paste, ginger garlic paste, chopped carrots & beans, stir and cook for 3-4 minutes on high flame.
• Now add the prepared homemade cream style sweet corn & white pepper powder, stir well & bring to a boil.
• Further add cornflour and water slurry, stir while adding the slurry, mix well & cook until the soup thickens. Discard the scum formed on the surface while cooking the soup. Check for the seasoning & adjust the salt & sugar accordingly.
• Further add vinegar and spring onion greens, cook on high flame for a minute. Your sweet corn soup is ready, serve hot.

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