Gusty winds and falling leaves are the hallmark of Fall. Along with dropping temperatures and shorter days comes a craving for warm and hearty soups.
One of my favorite soup recipes is this Creamy Corn Soup.
It is reminiscent of Mumbai monsoons when corn was abundant. Street vendors sold small bags of white corn kernels that took away the painstaking task of peeling the kernels off from stubborn Indian corn cobs.
I remember my mother negotiating with vendors and buying a bag of two extra so we could freeze them and use them as needed. The taste and consistency of that soup is difficult to replicate because of the distinct nature of Indian corn.
Fast forward 20 years, living in the US, I have gotten accustomed to pulling out a bag of frozen corn from the freezer whenever I fancy. There is no question of working with cobs to pull out the kernels nor is there any reason to wait for the monsoon for buying corn. Like most fruits and vegetables we now consume, everything is available round the year.
Whereas corn kernels are easily accessible, here in the US, they are rarely white or of the same kind of texture as the corn we used back in Mumbai. So the taste of my soup is sweeter than I was accustomed to. It is a flavor that soon grew on me. Over the years, Creamy Corn Soup has been my go to recipe to serve with pasta or with bread on cool autumn evenings. I use the same recipe to make Creamy Mushroom Soup, Creamy Celery Soup or Creamy Broccoli Soup.
So without further ado, here is my recipe for Creamy Corn Soup:
2 tbsps butter
One medium sized red or white onion, diced
8 to 10 peppercorns
Frozen Corn Kernels 1 cup
1 cup milk
1 tbsp corn starch
- In a small to medium sized pressure cooker, melt butter on a medium flame.
- Add peppercorns
- Immediately add onions and saute until the onions turn transparent
- Increase the flame to high and allow the temperature in the pot to increase enough that the onions start to sizzle but not brown.
- Add frozen corn kernels and stir at the high flame until the corn kernels are lightly toasted.
- Add 1 cup of boing water and close the list of the pressure cooker.
- After one pressure, reduce the flame to medium and cook for 10 to 12 minutes.
- Turn off the flame and allow the pressure cooker to cool and the pressure be released
- Once fully cooled, carefully open the list of the pressure cooker and blend the mixture either with an immersion blender or in a power blender. It is important that you blend thoroughly so as to get a smooth texture for your soup.
- Return the blended mixture to a pot and put it over a medium flame.
- In a mixing bowl, mix 1 tbsp of corn start with 3-4 tbsp of milk to make a smooth paste. When there are no lumps in the paste, mix it with the rest of the milk and mix well to s smooth consistency.
- Pour the milk and corn starch mixture into the pot of soup.
- Bring to boil while stirring often to ensure you get a smooth consistency for your soup.
- Remove from flame and serve hot with a slice of garlic and herb soda bread.