Indian sweet corn soup with curry


1 kg. frozen sweet corn,
2 litres of chicken stock or
the same amount water with chicken base,
1 medium onion, diced,
2 sliced carrots,
1 cup sliced celery,
2 tablespoons butter,
1 tablespoon mustard oil,
1 teaspoon curry powder,
1/2 cup cooking cream,
1 teaspoon minced garlic,
salt and white pepper to taste.

Recipe: In a large saucepan, heat the butter and saute the carrot, celery, onion and garlic for about 5-6 minutes. Add the frozen corn and stir occasionally until the corn is soft. At that point you can add a few tablespoon of flour if you wish a thicker soup (optional). Add the chicken stock and curry powder, and bring to a boil. Boil for about 10 minutes. Blend the corn soup in a blender and strain it through a sieve. Discard the pulp. Return to boil and add the cooking cream. Boil for about 2 minutes more. Serve the Sweet Corn and Curry soup with garnish made of sauteed corn, diced fresh tomatoes and chopped cilantro. This soup is almost the same as Cream of Corn, with the only difference in the addition of curry, which gives it an amazing Indian flavor.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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