Ingredients for sweet corn soup :
Sweet corn Kernels : 1Cup (i used a medium sweet corn)
Vegetable stock / Water : 4Cups
Bay leaf : 1
Parsley : 1tsp
Sugar : 3/4tsp
Cornflour : 2tbsp mixed with 1/4cup water
Maggi extra taste chicken/veg cube : 1(optional)
Butter : 1tsp
1. Make a smooth paste of 1/2Cup sweet corn and keep aside.
2. Now heat butter in a heavy bottom vessel and add the remaining 1/2cup sweet corn kennels with bay leaf. Saute for 2minutes and add vegetable stock/water (or chicken stock). Cover and cook on medium heat for 10-12minutes or till they are tender. Add sweet corn paste and cook for another 5minutes.
3. Now add the cornflour mixture and cook in low flame until the soup thickens. At this stage remove bay leaf from soup and add salt, parsley, crushed Maggi extra taste chicken cube, sugar and sprinkle pepper powder. Boil for another 2-3minutes.
4. Serve sweet corn soup hot with bread stick / garlic bread / chilies in vinegar.
Note : No need to add sugar if you are using maggi extra taste chicken / veg cube in this recipe.