how to cook corn soup?

Question

Anyone who knows how to cook soup with corn?

Answer 1

corn soup

Large corn cobs ( bhutta) 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste

Method:

1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.

If fresh corn is not available,you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.

Answer 2

Boil a couple of large chicken breasts until the meat is tender and pulls away from the bone. Cool it and cut it off the bone and return it to the pot. Add 2 qts. corn, fresh, frozen or canned.

Mix 1 can evaporated milk with 1/4 cup flour and add to the pot of chicken. Season to taste with salt and pepper and heat through.

If you don't want to add the chicken to the pot use it to make a chicken salad sandwich to eat with the soup.
You can add a few potatoes to the broth before adding the corn if you prefer a chowder type of soup. Cook potatoes til fork tender before adding the corn.

Answer 3

Corn Soup - Tibetan Style
1/2 onion, chopped
1 tablespoon butter (or use oil if preferred)
1/4 teaspoon paprika
1 clove garlic, finely chopped
1/2 inch fresh ginger, finely chopped
1 tomato, chopped
1 square (12 oz.) firm tofu
3 cobs fresh corn and 1 tablespoon cornstarch,
or one 15-oz. can creamed corn and 1/2 cup frozen or canned) whole kernel corn, drained
4 cups water
1 green onion, chopped

Method:
Sauté the onion in butter or oil in a soup pot until brown and soft Add the paprika, garlic, and ginger and cook briefly. Add the tomato and the tofu, cut into small cubes, along with the water. If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water. If using canned and/or frozen corn, add them both now. Bring to a boil, and simmer for a minute, stirring to prevent sticking. Sprinkle chopped green onion on each serving.

Answer 4

Typical Chinese recipe (I am one) - I hope this is what u r looking for: Appx half kg. pork ribs (cut into bite size pcs. by the butcher) 2 gloves garlic, 2 raw corn broken into 3 (husks removed). (Blanch) or boil the ribs for 4 mins. Pour away the water (this to get rid of the porky smell). In another pot, boil 1 n a half liter of water and put the blanched ribs into it together with the garlic and corn. Simmer it for 2 hours, add salt to taste. mmmmm ...... cornliscious ....... U can eat the cooked ribs with some soy sauce/n cut chilly (peppers) Toss out the garlic. bon apetito .....

Answer 5

(m)

5 or 6 medium ears fresh corn, husked*
3 1/2 cups chicken stock or broth
1/2 to 3/4 teaspoon salt
2 fresh poblano chiles, roasted, peeled, seeded and de-veined
3 tablespoons butter or margarine
1 large tomato, broiled
1/4 cup coarsely chopped white onion
1/2 teaspoon dried oregano
1/2 cup whipping cream

* May substitute 2 (10 ounce) packages frozen whole kernel corn, cooked 4 to 5 minutes or until tender.

Cut corn kernels from cobs with knife. Scrape cobs with spoon to remove pulp. You should have 4 cups kernels and pulp. Combine corn, stock and salt in 3-quart saucepan. Heat to boiling; reduce heat to low. Simmer, covered, until corn is tender, 8 to 10 minutes.

Remove 1/2 cup corn from pan with slotted spoon; reserve. Process remaining corn and stock, 1/2 at a time, in blender until smooth. Return to saucepan.

Cut chiles lengthwise into 1/2-inch wide strips; cut strips crosswise into 2- or 3-inch lengths. Sauté chiles in butter in medium skillet over medium heat until limp and tender, 4 to 5 minutes. Remove with slotted spoon; reserve.

Process tomato, onion and oregano in blender until smooth. Heat butter remaining in skillet over medium heat until hot; add tomato mixture. Cook and stir until thickened, 4 to 5 minutes.

Add tomato mixture to corn mixture in saucepan; heat to boiling. Reduce heat to low; simmer 5 minutes.

Remove soup from heat; gradually stir in cream. Cook over very low heat just until hot, about 30 seconds, without boiling.

Serve soup immediately, garnished with reserved corn and chiles.

Answer 6

1 whole Chicken
3-4 Whole corns
2.5 lt of water
3-4 grams of sugar
Salt to taste

Boil for about 1-2 hours.