Chicken Sweet Corn Soup
Photo: Carolina Ayala / Contributor
Chinese Indian mashup has a very special place in India. Centuries ago, a few thousand Chinese emigrated to Kolkata in the western Indian state of Bengal. Over time, a new cuisine emerged using Chinese seasonings and cooking techniques combined with fragrant Indian spices.
Today, many restaurants in India have a Chinese Indian section and the sweet corn soup has been a staple for decades. It’s one of my favorite nostalgic food memories and you can eat the soup many which ways. Most recipes call for using canned cream of corn or you can just stick with fresh corn all the way, like we did. You could puree part of the soup to give it a ‘creamier’ taste. The soup in itself is very flavorful so you can eat it just as or add the vinegar with chili for a kick. The soy sauce is also an optional topping. Herbs add a fresh bite and given that summer is corn season, it’s a good time to make this soup. If you have some chile crisp laying around, add a small dollop as well.