So my corn love is still on… I resolved that I must make a soup off this my corn addiction. I have eaten boiled or roasted corn almost everyday since its season began. Amidst other recipes I still enjoy eating corn boiled with just salt, though I’ve found this awesome way to grill my corn to heart’s content. I’ll share this soon.
Here is my corn soup; make yours… It is really easy.
Ingredients 4 Servings
- Corn decobbed kernels 2 cups
- Chicken broth fresh or thawed 2 cups
- Red ball peppers big chops 3
- Green ball peppers big chops as well 3
- Ginger and Garlic Grated 1 each
- Salt Sea salt a pinch
- Carrots big chops too 2 big
- Curry 2 tsps
- Thyme 1 tsp
Blend the decobbed corn kernels in a food blender, using 1 cup of water. Sieve shaft and keep juice.
Heat the chicken broth in a saucepan at medium heat for 10 minutes. Add sieved corn juice to the boiling broth and cover. Leave it to boil for another 10 minutes.
Add ginger, garlic, salt, Cameroon black pepper, nutmeg; and allow it to simmer for 5 minutes before you add the chopped peppers and carrots to simmer for another 5 minutes. Be careful about salt quantity- remember the broth has seasoning already.
Serve as desired.Corn, Corn season, corn soup, soup, summer soup