Chinese Sweet Corn Soup | Indo Chinese Kitchen

We were suddenly faced with some rather inclement weather last week - rain, thunder, storms, and high winds!! It was pouring for 2 days straight which sent the temperatures tumbling. I decided we needed some good hot soup to make up for the chill. As were not in the mood for any creamy and heavy stuff, and I was clean out of tomatoes (tomato soup is my favourite), I decided on some sweet corn soup Chinese style. It never sits on the stomach but can fill you up too. As I got the ingredients together I realized that it has been ages since I made this soup. Luckily I had saved a tin of creamed corn in my pantry just for such a moment!!

Sweet corn soup is very much a staple of Indian lunch buffets around here and is as such much loved by all. However its flavour is very much a matter of taste. The restaurant versions are too salty - though I have never figured out why this should be the case! I have eaten this at pot lucks and when we visit friends and the flavour spectrum can be anything from mild to very hot!! We like our soup a little more balanced for flavour and so I always add both onion and celery to it. The combination and proportion of seasonings I use here are purely personal and I would encourage anyone who tries this recipe to start out with these proportions and the enhance the flavour as they prefer - be it increased sourness, more heat, or a sweeter taste.

Ingredients:
1 tin creamed sweet corn
1/2 cup sweet kernels
2 cloves garlic, minced
1/2 medium onion, chopped fine
1/2 cup celery, chopped fine
1/2 tsp red pepper flakes
Salt to taste
1/4 tsp black pepper
1 tsp oil
1 tbsp soy sauce
1 tsp vinegar
1/2 tsp cornflour
11/2 cups water

Method:

1. Heat oil in a stock pan. Add the garlic, reduce the heat and fry for a minute. Now add the onions and celery fry till transparent.
2. Pour in the creamed sweet corn with the water. Stir, then add the fresh corn kernels. Bring to a boil, the reduce the heat and cook the soup for about ten minutes on a medium heat.
3. Add the seasonings and the cornflour. Cook another 10 minutes.
4. Taste and adjust for sourness or sharpness if required.
5. Enjoy hot with your favourite condiments.

Vegan Recipe

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