Sweet Corn Soup

I do realize I haven’t populated the comfort food section in a while. Well, I haven’t blogged in a while , if you could call 12 days ” a while” that is. I suppose it is a long time, for something that warrants “everyday” cooking.

We had our 9 year old nephew visit from India, and while that meant two boisterous boys (including mine),  running around the house, it also meant having to come up with some creative ways to feed them both and fuel all that energy. As with most kids, vegetables were challenging, and I was looking for ways to dot the daily menu with some, while sneaking some in other dishes.

Anusuya’s kitchen had the perfect answer, as always. It’s quite obvious from her previous recipes, that she somehow has that perfect balance between scrumptious and healthy. Whole wheat, low fat, low oil are some key words in her kitchen. Of course, there are always “treats” in store, with her desserts and other signature dishes, and I will try to share them all, as and when she chooses to share them with me.

Here’s a sweet corn soup recipe that’s a favorite of her family, and this is what I “tried” on the kids one evening. May sound cliched, but as with all her recipes so far, it was a hit! The kids downed the corn soup with french bread and actually asked for more. What more could I ask for?

Ingredients:

1 pack frozen corn or 3-4 fresh corn, kernels removed and steamed

2 Jalapenos (I retained the seeds, but if you like it less spicy, de-seed them)

1/2 Vidalia onion (chopped into chunks)

1 tbsp soy sauce

1/2 cup milk

1/2 tbsp butter

1/2 tbsp oil

Salt to taste

1. Take a heavy bottomed saucepan and melt the butter and oil.

2. When the oil is hot, add the onions along with the jalapenos. Saute for 2-3 minutes.

3. Add the corn kernels. You may want to reserve a few kernels for later to add some chunky texture to the soup, but that’s optional.

4. Add 2 cups of water to this mixture and let it boil. Remove from the stove and cool.

5. Now take the mixture in a blender and puree it to a paste like consistency.

6. Take the puree in another heavy vessel or a dutch oven. Add the reserved corn, milk, soy sauce and salt to taste. Simmer for about 10 minutes.

7. Serve hot, garnished with scallion leaves (I was out of the leaves, as you can tell from the picture), and with a side of toasted french bread. I added some garlic butter on the bread as well. Or you could just use store bought garlic bread. Enjoy!