A Family Favorite: Sweet Corn Soup
This weekend, my parents were in town and among other things, we enjoyed a lot of great homemade food – including family recipes that I’ve had many times over the years. One of those was my mom’s sweet corn soup, which we had Sunday night with some herb bread.
As this Google search will tell you, sweet corn coup is a key dish in Indian-Chinese cooking, the adaptation of Chinese seasoning and dishes to the Indian palate. My mom’s version is a little cornier (pun intended – this joke is pretty corny, isn’t it? All right, I’ll stop now) and creamier than the kind you usually get in restaurants.
Ingredients (serves 6)
- 2 cans cream-style sweet corn
- 2 cans whole kernel corn (drained)
- 1/2 onion, chopped
- 1 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 tbsp butter
- 1 1/2 cups water
- salt and pepper
- green onions to garnish (optional)
Start by melting the butter in a large saucepan over medium heat. When the pan is hot and the butter melted, add the onions. Sprinkle with salt. Stir occasionally for about five minutes, till onions become translucent.
Add flour and mix well with the onions and butter for 3-5 minutes, or until the flour starts to turn golden brown, to create a roux, Add the milk and stir briskly, making sure the flour doesn’t clump. Once the white sauce starts to thicken, add the water, a little bit at a time. Once the white sauce has thinned, add the cream-style corn and mix together. Then add the whole kernel corn, turn the heat to medium, and stir well.
Add pepper, salt, and even hot sauce to taste. Make sure you keep stirring the soup so that the corn doesn’t sink to the bottom and burn!
Tip: The consistency of this soup makes it a great pairing with a hearty bread, like a baguette, sourdough, or even garlic bread.