Creamy Corn Soup



 The better way to celebrate winter is nothing, but with a cup of hot soup. The creamy corn soup is a perfect vegetarian choice. It tastes creamy and spicy. Meat lovers can add minced meat to compromise. The soup always tastes great when only it serves hot.
Ingredients:

1. Butter-1 tbsp
2. Sweet corn-1cup
3. Sweet corn minced- 2 tbsp
4. Thinly minced carrot-2tbsp
5. Pepper powder-1/2tsp (as per taste)
6. Salt-to taste
7. Corn flour-1tsp
8. Milk- ¼ cup
9. Celery / coriander leaves chopped- 2tbsp

Preparation:

• In a pan add butter, suate carrot and sweet corns for 5 minutes.
• Add 1 1/2  cups of water along with little salt and pepper powder.
• Add 2tbsp of extra thinly minced corn also.
• Bring to boil in low flame for 20minutes or until corn gets cooked well and the water reduces to its ¾ th quantity.
• Blend ¼ cup of corn with milk to a smooth paste and add it in to the pan.
• Boil for another 5-7 minutes.
• Lastly dilute corn flour with little milk and add it in to the soup.
• Add more hot water if you need.
• When the soup starts to a thicken consistency check the salt and Switch off the flame.
• Mix it with some corns and celery chopped.
• Sprinkle pepper powder on top.
• Serve hot.
• Note: You can use vegetable stock instead of water used here. Then boil it with some chopped corns and continue the process. White pepper powder is normally used for making soups. You can top it with some grated cheese. This quantity serves for 2 bowls of soup.