To a sauce add 1 cup water and let it boil.

Place 2 cups sweet corn kernels inside a steamer and place it inside the sauce pan.

Cover with lid and steam cook for 10 mins until corn is soft. If pressure cooking then pressure cook for 4 whistles.

Corn is cooked soft. Open, remove the corn kernels.

Reserve around 1/2 cup corn kernels in a bowl and set aside.

Now add the rest of the corn kernels to a large mixer jar along with 1/2 cup water.

Grind it to a fine puree. Transfer to a strainer.

Extract the puree completely, press and extract. Discard the fibrous remains. You can skip this step and use the puree as such without straining too. Use slightly big holed strainer for this.

Creamy sweet corn puree is ready.

Add this to a pan.

Add 1/2 cup water to it.

Mix it well.

Bring the soup to a boil stir occasionally. Boil for 3-5 mins.

Add 1/4 teaspoon pepper powder, salt to taste and 1/4 teaspoon dried parsely.

Mix it well.

Add 1/2 cup milk(boiled, cooled).

Add 1/2 cup reserved corn.

Mix it well. Check for salt and adjust seasonings at this stage. Adjust consistency if its too thick add little water. I did not add any thickening agent like cornflour slurry but if you feel the soup very runny then add 2 tablespoon water to 1 teaspoon cornflour mix it well and then add it to soup. Mix well and keep cooking for the soup to become thick and creamy.

Add 1/4 teaspoon crushed pepper.

Creamy Sweet Corn Soup is ready.

Enjoy hot with a garnish of spring onion and pepper powder.