Sweet Corn Vegetable Soup

I love Sweet Corn Soup period and used to have it many times whenever we used to go to the restaurant. Its such a Creamy, tasty vegetable soup. Why i said I used to have this soup because here in Germany you don't get this soup :-(. Some time back I wanted to have this soup badly, so I started searching for the Cream Style corn tin in a Chinese shop, but guess what; the so called Chinese shop also didn't have the Cream style corn tin.

One fine day my friend here in Germany told me that you can actually make cream style corn at home and use it to make the soup which I thought was not possible at all. But then she made it and showed it to me and that is when I realized that you can actually make it and don't have rely on the so called Chinese shops. Thank you my Friend and now I would like to share the recipe specifically the Cream style corn recipe with you all so that you all can have a Restaurant style Sweet corn Soup at home.

Sweet Corn , cream style150 grams (recipe given below)

Sweet corn kernels, boiled 1/2 cup

Vegetable stock/Water 4-5 cups

Cabbage, finely chopped 1/4 small

Carrot, finely chopped 1/4 medium
Green Peas 1/2 cup 
Garlic - 3-4 cloves finely chopped

Cornflour 2 tbsp

Sugar 1/2tbsp.

Salt to taste

White pepper powder 1/4 tsp.

Spring onion greens, chopped 1  

For Making Cream Style Corn:-

Whole corn- 2-3 

Sugar - 21/2 tbsp.

Salt 1/2 tsp.

Butter- 11/2 tbsp

Corn Flour dissolved in water- 4 tbsp.

1.Scrap the whole corns with the help of Knife along with its juices (Use it along with its juices).

2. Melt butter on a medium heat and and all the other ingredients at one go and keep stirring continuously on a medium heat.

3. It takes about 20 mins. and the mixture becomes thick. Make sure it does not get burned or even should not get brownish colour. Once the mixture become thick remove from Gas and let it cool down completely. The consistency should be same as shown in the picture below.

Cream Style corn is ready to make this delicious soup. You can also store this in the deep Freezer; Once the mixture cools down store it in air tight container and keep the deep Freezer ( not for a long time actually; I kept it for 20 days). So when next time want to make this soup just take the bowl of cream style corn out half n hour before you actually start making the soup.

1.  Heat pan, and saute chopped garlic and saute it till gets the burnt flavour. ( You can avoid this step, I like my soups with garlic flavour)
2. Add cream style sweetcorn, vegetable stock/water and stir. 

3. Add cabbage, carrot, boiled corn, green peas and stir to mix well. Cook for two to three minutes. 
4. Blend cornflour in a little vegetable stock or water and set aside. 
5. Add sugar and salt to the soup and continue to cook. Add white pepper powder and mix. Add the blended cornflour and cook till the soup thickens. 

6. Garnish with spring onion greens and serve piping hot. 

Sending this to my own event The Soup Event. Let me remind you all once again the deadline for this event has been increased upto 11th November 2011. Do rush in your entries.

Also sending this to Aipi's Bookmarked Recipes.