Sweet Corn Soup (Instant pot & Stovetop) Indian Veggie Delight
How To Cook Sweet Corn Soup - How To Cook. Drop in the butter, potato, fresh sweetcorn and cook for 2 minutes; Heat a pan to a medium heat and add a little oil;
Sweet Corn Soup (Instant pot & Stovetop) Indian Veggie Delight
Heat a pan to a medium heat and add a little oil; Let sit at least a minute, at which point the raw corn will be warm. 1 can of creamed style corn 2 cups of chicken stock (salted) or vegetable stock. Drop in the onions and cook for 2 minutes; 1 can of sweet corn. Gradually add the beaten egg while stirring the soup. The secret to extra creamy but flavourful soup is to blend the onion and corn first. Also for soup , its better you retain the crunchiness. After two minutes the corn will be hot and starting to get tender. I have added water to the blender jar and swirls the jar few times, added this water to the pan.
In a small bowl or cup, mix together the cornstarch and water; Spoon it out of the wok and serve it in a soup bowl. The second method is to use fresh corn to prepare from scratch. Add shucked ears of corn, cover, and turn off the heat. In a small bowl or cup, mix together the cornstarch and water; After four minutes you'll have more fully cooked corn on the cob. The soup mixture should begin to thicken. After two minutes the corn will be hot and starting to get tender. 1 can of creamed style corn 2 cups of chicken stock (salted) or vegetable stock. Meanwhile, older ears of corn may need more time to become tender. Since the heat is off, you can.
