Sweetcorn soup is our family favorite soup. This soup is very easy to prepare by using ready chicken/vegetable stock and cooking with corn kernels, finely chopped vegetables. I like to sometimes use home made vegetable or chicken stock.
It's good to also prepare the stock at home and keep it in the freezer for later use.
Ingredients:
500 ml low salt chicken or vegetable stock (also called broth)
16 oz can cream style corn and 1 cup of frozen or fresh corn kernels
1 tsp unsalted butter or 1 tsp olive oil
Salt to taste
2 tsp black pepper
1 tsp white vinegar
1 tsp low sodium soy sauce
2 to 3 thai green chillies
1/2 cup finely chopped carrots, beans, green peas
2 tsp cornstarch for thickening along with teaspoon of water to form a liquid
2 tsp water
1/4 tsp fresh ginger finely chopped
1/4 tsp fresh garlic finely chopped
1/2 small onion finely chopped or use 2 to 3 finely chopped green onions. You could save the stems to use as garnish.
Method:
1. First, heat a medium sized pot, add butter / olive oil. These days my favorite is the dutch oven I got as a Christmas gift from my children, so it's very special to me.
2. Add ginger, garlic, thai chillies, add finely chopped green onion or red onion. Let it simmer for 2 to 3 minutes, stirring to make sure it does not burn.
3. Add broth of your choice (veg or chicken) add in corn kernels and a can of cream style corn. Add salt, pepper, and continue cooking, stirring on medium heat to allow the corn to cook.
4. In another pan, heat butter/oil add in herbs, and the vegetables, stir for approximately 5 to 6 minutes. Add these vegetables to the boiling soup and allow it to cook further.
5. Continue cooking for another 15 minutes, then lower heat.
6. In a small cup, add cornstarch and water stir to. make a liquid paste. Slowly add this cornstarch mix to the the soup to allow it to boil and get a thicker consistency.
7. Check for seasonings, add in vinegar and soy sauce. Cook for another 2 to 3 minutes. Enjoy hot soup.
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| Soup corn soup with vegetables |
