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
- Corndecobbed 2 cups
- Stock/broth 2 cups
- Bell peppers bite-sized 3
- Garlicminced 2 cloves
- Salt to taste
- Carrotsbite-sized 2 big
- Curry powder 2 tsps
- Thyme 1 tsp
- Black pepper 1 tsp
Step 1
Blend the decobbed corn kernels in a food blender, using 1 cup of water. Sieve shaft and keep juice.
Heat the stock/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 2
Add garlic, salt, black pepper 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 3
Serve as desired.
