Ingredients : (serves 4)
Corn ears – 2
Corn flour – 2 tsp (mix only in cold water to avoid lumps)
Ginger powder – 1 tsp
Rice vine vinegar – 2 tsp
Red chili flakes – 1/2 tsp
Sugar – a pinch
Butter – 2 tsp
Salt and pepper crushed to taste
Spring onion- few chopped to garnish
(Note: Adjust heat level to ur taste)
Boil the corn ears.Cut 1/2 of 1 and keep it as kernels to garnish.
Grate the rest of the corn on a grater. Keep aside. (Grind it lightly only if the pieces are bothering you)
Mix corn flour with 1/4 cup cold water keep aside.
Heat the butter when melted add the grated corn saute for two minutes then pour 4 cups of water ginger powder, red chili flakes,sugar, salt and pepper powder.
When this comes to a rolling boil add the rice wine vinegar,corn flour mixture allow it to thicken for a 2 minutes only. Switch off stove and remove soup and keep aside else the corn flour will make the soup even more thicker.
Serve the sweet corn soup garnished with corn kernels reserved earlier and spring onion, butter crisped toast and chicken sausage.
That is sweet corn soup, bread and meat easy fall night dinner.
Here are more soup ideas from FOOD NETWORK friends:
A Mind “Full” Mom: Healing Chicken Soup
In Jennie’s Kitchen: Roasted Butternut Squash Soup with Coconut & Lime
Foodtastic Mom: Slow-Cooker Squash Soup
Hey Grill Hey: Smoke Roasted Tomato Soup with Basil Cream
Devour: 4 One-Pot Soups, Because Who Has Time to Do the Dishes?
Elephants and the Coconut Trees: Sweet Corn Soup
Creative Culinary: Roasted Poblano Pepper and Corn Soup
Healthy Eats: How to Transform Summer Tomatoes into Comforting Fall Soups
The Mom 100: Thai Chicken Noodle Soup
The Fed Up Foodie: Mom’s Chicken Gumbo Soup
The Wimpy Vegetarian: Italian Chickpea Stew with Swiss Chard
Taste with the Eyes: Michel Richard’s Asian Bistro Soup with Shrimp
FN Dish: The Very First Soup Recipes You Should Be Making This Fall