Corn soup

I’ve always loved the sweet corn soup served in MOS burger. Thus making this has been long on my mind. Finally did it. 

Searched for recipe just by keying in “ recipe in Thermomix” and AI immediately gave me this.

It is actually a converted recipe from this YouTube account - Simply Noms

Things I used. Was using the Heinz brand then cause of my blunder I poured the broth into the mee hoon kueh soup and didn’t have much left for the corn soup, I end up opening the Swanson brand. The corn kernels though stated 432g only gave me half the weight 😏

Lovely smell during the sautéing even tho I’m not a fan of  yellow onion

Aiyoh! I only got 263g of corn kernels

Using Yotsuba milk 

Soup has a hint of corn taste 🤣. More like I’m drinking corn milk. Need to re-do the remaining soup another day coz it’s already 6+ and I’m still in my dirty gym wear + I don’t have anymore corn kernels at home.

A bowl for my dinner, the rests in a container. Too lazy to freeze them in cubes coz I need to re-do the soup another day + no space in freezer to put in the wider mold

Mistake (or maybe not) I made

Recipe calls for chicken stock but I couldn’t find it so settled for chicken broth, thinking that broth is probably thicker and tastier. Ok I’m wrong 🤣.

Broth uses the meat + aromatic veggies n herbs. Stock uses bones, cartilage n connective tissues, often roasted beforehand to deepen the flavour.

A layer formed at the top just before I close the container lid to put it in the freezer. So it’s probably chicken fat 🤭. The next time I’m going to use chicken stock coz chicken stock = collagen. 

As what Mr Google said : For creamy rich soup like chowder, chicken stock is better. For clear broth soup like Chinese style sweet corn soup, chicken broth provides a cleaner lighter flavour

Two other recipes that I found and saved

Next projects : 

- Cream of mushroom soup 

- chicken stock paste

- Fish scale collagen. Need this for my old wrinkly skin.