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 either, if you can call twelve days “a while.” I suppose it is, especially for something that usually revolves around everyday cooking.

We recently had our nine-year-old nephew visiting from India, and while that meant two boisterous boys (including mine) running around the house nonstop, it also meant getting creative with meals to keep them fueled. Like most kids, vegetables were a challenge, so I was constantly looking for ways to work them into the daily menu—sometimes openly, sometimes by quietly sneaking them in.

Anusuya’s kitchen came to the rescue yet again. From her previous recipes, it’s clear she has a natural knack for balancing food that’s both healthy and satisfying. Whole wheat, low fat, and low oil are recurring themes in her cooking. That said, there are always indulgent treats too, especially her desserts and signature dishes, which I’ll continue to share whenever she lets me.

This sweet corn soup is a family favorite of hers, and it’s what I decided to “test” on the kids one evening. It may sound cliché, but just like every other recipe of hers I’ve tried, this one was a hit. The boys happily finished their bowls with slices of French bread—and even asked for seconds. Honestly, what more could I ask for?

Ingredients

• 1 pack frozen corn or 3–4 fresh corn, kernels removed and steamed
• Jalapeños – 2
  (I kept the seeds; remove them if you prefer less heat)
• Vidalia onion – 1/2, chopped into chunks
• Soy sauce – 1 tbsp
• Milk – 1/2 cup
• Butter – 1/2 tbsp
• Oil – 1/2 tbsp
• Salt – to taste

Method

1. In a heavy-bottomed saucepan, melt the butter and oil together.
2. Once the oil is hot, add the chopped onions and jalapeños. Sauté for 2–3 minutes.
3. Add the corn kernels. You may reserve a small portion to add back later for texture, though this is optional.
4. Add 2 cups of water and bring the mixture to a boil. Remove from heat and allow it to cool slightly.
5. Transfer the mixture to a blender and purée until smooth and creamy.
6. Pour the purée into another heavy vessel or Dutch oven. Add the reserved corn (if using), milk, soy sauce, and salt to taste. Simmer gently for about 10 minutes.
7. Serve hot, garnished with scallion leaves. I was out of scallions when I made this, as you can probably tell from the picture. Serve with toasted French bread—I added garlic butter, though store-bought garlic bread works just as well.

A simple, comforting soup that’s both kid-friendly and satisfying, this sweet corn soup is proof that healthy food doesn’t have to feel like a compromise.