Sweet Corn Soup

I had the last batch of cream style corn remaining in my fridge which I wanted to use up. Also, little boy in the house has been asking for soups and pie’s. Not sure whether he likes the taste or whether he simply loves to ape his daddy dear. Either way, I was more than happy to serve a soup.
During my school days there was a sudden interest amongst friends to eat sweet corn soup at the newly opened Chinese joint which was yet to make its place as a permanent fixture way back in 90’s.
Fatkong as the place is known even today, has changed from being a side joint to a full fledged authentic Chinese eatery, used to serve a huge bowl (whether the bowl was large or our appetite small am yet to figure out ), for just INR 15. This was more than sufficient for me and my bff to last for a few weeks. Today ofcourse, times have changed and for the spoilt palette cooking a new dish daily is not sufficient.
I tried to re-create the magic from 90’s in the soup below.


Ingredients
1 cup cream style corn
½ cup corn nibbles
1 capsicum roughly chopped
1 spring onion tube and leaves finely chopped
½ cup shredded cabbage and carrot
1 inch ginger finely chopped
2-3 garlic cloves finely chopped
1 green chilly finely chopped

2 tbsp corn starch mixed with water
1 tbsp vinegar
Oil to cookSalt to taste
Serve along
 
Soya sauce
 
Green chilli sauce
Method

1) In a sauce pan, heat some oil and on a high flame add the chopped onions(no leaves), cabbage, carrots, corn nibbles, capsicum and stir. Add the ginger and garlic and sauté well
2) Add the cream style corn and 2 cups of water along with salt and let it cook for 5 min.
3) Add the corn starch slurry and let it cook for another minute
4) Add salt and vinegar and stir in the chopped spring onion leaves.
5) Serve immediately with soya sauce and green chilli sauce to be added on table.
Enjoy.

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