Chinese Corn Soup!

Made out of fresh corn kernels, this soup is an ultimate Chinese delight but again if you are in a hurry...! You can always use some canned corn! cooking should be more about comfort rather than skills for us who cook at home for our families... Isn't it?

Ingredients:

4 Corns (900 gm) or 1 Can of cream styled corn (500 gm)

4 cups Water (1 liter)

2 tbsp Cornflour (16 gm) dissolved in 1/2 cup water

1 tbsp Soy Sauce

Salt to taste

1 Jalapeno pickled in vinegar (finely chopped)

Chili Sauce to taste

Method:

• If you are using fresh corn kernels then boil them in slightly salted water and keep the water aside for using it as stock in our soup.
• Now add the kernels from the can (or previously boiled kernels) into the stock and cook them over medium heat for 10 minutes.
• Remove from the heat and then blend it in a mixer for about 15 seconds. Do not puree it completely, if you like a few tit-bits in your soup, then leave a few crushed kernels in there otherwise, puree it to your desire.
• Add all the remaining ingredients except the jalapeno and stir continuously until the cornflour thickens your soup. this should hardly take 7 minutes.
• Then add the jalapeno, stir for a minute and then serve hot!

Serves about 4 people.