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.