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5
from 1 vote
Sweet corn soup recipe
US measuring cups are used (1 cup = 240 ml)
Course
Soup
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
servings
Calories
146
kcal
Author
Kanan
Ingredients
▢
2 medium
Corn cobs
▢
1
teaspoon
Corn flour (Corn starch)
dissolved in 1 tablespoon of water
▢
1 ½
cups
Water
▢
1 small
Green chili
sliced into rings
▢
Salt to taste
▢
¼
teaspoon
Black pepper powder
Instructions
Cooking the corn:
Take corn cobs in the pressure cooker, add enough water so they are submerged in the water.
Cook it on medium heat for 2-3 whistles. Alternately you can steam them.
Drain the water and let it cool down to touch.
Now remove the corn kernels.
Save ¼ cup of corn kernels whole and keep it aside.
Make the smooth puree into grinder or blender from the rest of the corn.
Making sweet corn soup recipe:
Take the puree into the pan. Turn the heat on medium
Add water. I have added water to the blender jar and swirls the jar few times, added this water to the pan. So I don't have to waste anything.
Mix it well and Bring it to a boil.
While it comes to a simmer, other side mix the corn flour and 1 tablespoon of water. and make the thick slurry. Keep it aside.
Now the soup has come to a simmer. Add sliced green chilies. Mix well.
Add salt and pepper. Stir well and let it simmer for 2 minutes.
Then add corn flour mixture. Let it simmer for 5 minutes. Or till the soup has thickened.
Lastly add the reserved corn kernels.
Stir well and turn off the stove.
Nutrition
Calories:
146
kcal
|
Carbohydrates:
30.3
g
|
Protein:
4.1
g
|
Fat:
1.1
g
|
Saturated Fat:
0.2
g
|
Cholesterol:
0
mg
|
Sodium:
602
mg
|
Potassium:
9
mg
|
Fiber:
4.2
g
|
Sugar:
5.1
g
*Nutrition information is a rough estimate for 1 serving
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