Corn and Green Chilli Soup Recipe

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Corn Kernels
Vegetable Stock – 6 cups
Green Chillies – 7 to 8, chopped
Ginger Garlic Paste – 2 tsp
Sweet Corn Kernels – 1 1/2 cups
Vinegar – 2 tsp
Corn Flour – 1 1/2 tblsp
Salt as per taste
Black Pepper Powder as per taste

1. Boil the sweet corn kernels in 2 cups of water.
2. Drain and keep aside. Reserve 1 cup of water.
3. Add the vegetable stock to a pan along with 1 cup of the reserved corn water.
4. Gently simmer over low flame.
5. Add ginger garlic paste, vinegar, boiled corn and green chillies.
6. Add salt and mix well.
7. Simmer till the soup starts to thicken.
8. Sprinkle black pepper powder and serve hot.

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