Ingredients:

• 3 cups – frozen whole Corn kernels (or 6 fresh ears of Corn)
• 1.5 cups – Chicken broth
• 1 cup – Milk or light Cream
• Pepper powder to taste.
• A few black and red pepper Corns
• 1/2 cup – cheese, grated
• Salt to taste

Method:

1. Blend half of the corn and all the chicken broth together until smooth.
2. Mix the broth mixture and the remaining corn in a large saucepan.
3. Stir in milk or light cream.
4. Add pepper powder and salt.
5. Simmer thoroughly.
6. Serve hot in soup bowls with grated cheese and pepper corns as topping.

Recipe courtesy of Sify Bawarchi