FromTheKitchen
Soups
CREAMY CORN SOUP
May 28, 2016LO has been eating very simple food for the past 2 days (Reasons being mommy was lazy the night before :P and there was a power outage at our place yesterday), so I thought of making up to her by cooking something different today. I made this creamy sweet corn soup to go with her roasted drumstick. It's the first time she's eating a whole drumstick by herself. She didn't seem to like holding it. After a few bites, she started tearing the meat out and tried eating it using her spoon. Lol. Anyway, she finished the soup, carrots and almost the whole drumstick :D BUT the mess was... *speechless* This reminded me of why I couldn't bring myself to do BLW (baby led weaning) in the first place...
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| You can also add other finely chopped veggies, like celery. |
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| LO's meal :D |
I used fresh corn for this. You can choose to use frozen corn kernels or canned cream-styled sweet corn, but I think it's always best to use fresh ingredients especially in cooking for my baby. I've also tried to keep the flavorings minimal so the taste of the corn comes through the soup. That's what corn soup is all about, right? Hehe.
Ingredients:
- 1 corn cob
- 1/2 cup milk
- 1/2 cup water
- 1/2 tbsp finely chopped yellow onion
- 1/4 tsp cornstarch, dissolved in 1 tbsp water
- Ground black pepper, for seasoning
- Olive oil, for sautéing
- Boil corn cob and remove kernels from the cob. Reserve some of the water used to boil the corn.
- Blend the kernels with the reserved water to a smooth paste.
- Heat oil and sauté onions til become soft and transparent. Add corn paste and stir.
- Add milk and water, stir and bring the soup to a boil.
- Season with black pepper, stir and simmer for 2-3 mins.
- Add the cornstarch mixture slowly til you reach the desired consistency. Simmer for another 2-3 mins and serve.
*This soup is suitable for vegans and goes well with toasted bread or bun too.
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