Corn Soup

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

Step 1

Blend the decobbed corn kernels in a food blender, using 1 cup of water. Sieve shaft and keep juice.


corn juice

Step 2

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.

Step 3

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.

Step 4

Serve as desired.

Corn soup

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