Hodgepodge sweetcorn soup (Inspired by Argentina's Humita)
We have already eaten few as raw. We have plans to dry few sweetcorns and see if that is popping up like popcorns. Also, we want to cook sweetcorn soup today. Do you have any original recipe for this? Oh yes, finally some would also be used for corn on the cob - boiled and steamed with a little salt or grilled whole basting a little ghee or butter and kernels bitten off the cob with the teeth.
Edited to add the below:
Marcela was most kind in suggesting me this recipe. In her own words, not an original recipe, but a traditional one... Humita is a typical dish from the northwest region of Argentina.You have to grate the fresh corn cobs and then squeeze them, with a little bit of boiling water or milk and a knife. You add this to a base sauce made with onion, red bell pepper and oil. And you cook slowly adding milk if necessary.4 cups of corn for 1 onion, circa.
Thank you very much Marcela for letting us know about Humita. To appetise our spicy Indian tastebuds and palate, we thought of adding up our favorite spices and a little chicken instead of milk into Humita and here is the result - a hodgepodge sweetcorn soup. It was too delicious and we devoured it all in one go.
Bringing the ingredients together...
My Dhaba's hodgepodge sweetcorn soup recipe
(Inspired by Argentina's traditional Humita)
Serves - 4
Preparation time - 30 minutes
- Sweetcorn kernels - 2 cups, crushed or grated with a little bit of boiling water
- Chicken - a quarter of whole chicken or just bones and/or skin or few chicken necks
- Onion - 1, medium size, finely chopped
- Bay leaves - 1
- Dried red chilli - 1, broken into halves
- Black peppercorn powder - 1 teaspoon
- Cornstarch - 2 teaspoons, dissolved in a little water
- Hot water - 3 cups or add more if the soup thickens
- Salt - 1/2 teaspoon
Method: Heat the oil in a flat bottomed vessel and saute the onions only until it is limp. Add the black pepper powder and bay leaves to it and saute for a while. Add all other ingredients, subsimmer, and cook slowly until you get the desired thick consistency. Strain and serve hot. Enjoy!
Sweetcorn: My Dhaba's hodgepodge sweetcorn soup: Inspired by Argentina's Humita