Milk Corn Soup (Seasoned Corn Soup) Recipe
Corn is a grain crop that has been grown around the world for over centuries. This mouth-watering plant with its popular taste and vibrant yellow grains is an ideal food source with its rich content of vitamins A, B, C and E. It is also possible to include corn in gluten-free diets. Because corn naturally does not contain gluten. This recipe, in which cornmeal, which gives consistency and flavor, is combined with corn kernels for those who like grain soup, is a good alternative for small children as well. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 15 Min
| Ingredients for Soup: | |||
| Cornflour (Gluten Free) | 4 Tbsp | ||
| Canned Corn | 400 Grams | ||
| Butter | 2 Tbsp | ||
| Milk | 2 Cup | ||
| Water | 5 Cup | ||
| Black Pepper | 1 Tsp | ||
| Salt | 1 Half Tbsp | ||
| Nutmeg Grated ((Optional)) | 1 Tsp | ||
| Ingredients for Service: | |||
| Chili Pepper ((Optional)) | 1 Tsp | ||
| Butter | 1 Tbsp | ||
| Canned Corn | 2 Tbsp | ||
Steps:
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Heat the butter in a pan, take the cornmeal and fry it, stirring constantly, until it smells good. The color of the flour should not turn brown.
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Reserve 2-3 tablespoons of canned corn. Add the remaining corn to the roasted cornmeal and fry together for 2-3 minutes. Add salt, pepper and grated nutmeg and mix.
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Add 2 glasses of milk at room temperature little by little to the roasted material and continue mixing. Adjust the consistency of the soup by adding hot water.
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If you want a completely smooth consistency, run your soup through a blender.
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When the soup starts to boil, take it to low heat and cook for another 10 minutes and remove from the fire. At this stage, you can add freshly ground black pepper and canned corn.
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You can serve the soup, which you have rested for 4-5 minutes, at the serving stage, drizzled with red chili pepper sauce fried in butter and garnished with canned corn. Enjoy your meal!
40 Min
