Corn Soup

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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.

corn

corn 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.

Corn soup

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