Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, corn soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Corn soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Corn soup is something which I have loved my whole life.
Whole kernel corn, cream cheese and garlic salt are added to a cream soup base with onions, garlic and parsley cooked in chicken broth. The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish.
To get started with this particular recipe, we have to first prepare a few components. You can cook corn soup using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Corn soup:
- Make ready 1 cob of corn detached or slice off
- Prepare Bunch slice seaweed (your optional amount)
- Make ready 1 egg
- Prepare to taste Salt and white pepper
- Make ready Cornstarch liquify
- Take Water enough for a bowl of soup
In the fall my kids love Butternut Squash Soup Recipe in the fall and this soup in the summer. It's great for using up summer corn! Sweet corn soup recipe - a comforting, healthy and delicious mixed soup make with corn kernels & veggies. Sweet corn soup is a popular soup from the Indo Chinese cuisine & is very common on the Indian Chinese restaurant menus.
Instructions to make Corn soup:
- Bring water to boiling point on low heat.add corn simmer for a little bit.
- Add liquify corn starch stir constanly. Add salt and white pepper to taste. Crack your egg keep stirring. (Achieve the thick consistency) put the heat off.
- Last step add the seaweed. And you are set. Optional you can add crab meat.
It is a favorite among many Indians. Sweet corn soup is usually served as a starter before the Indo Chinese main meal. I had a similar corn soup a year ago in the dining room of the Boston Museum of Fine Arts and was delighted to try your recipe. I used a mix of shallots and leeks because we have leeks and basil from our CSA. And cooking the corn cobs amplifies the corn flavor.
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