Ingredients:

Cream style corn (2 cans)
Spring Onions (Finely Chopped)
Cornstarch (2 tsp)
carrot (Finely Chopped)
water (3 cups)
Vinegar
Black pepper powder
Salt to taste

Method:

Mash the corn. Mix cornstarch in some water and keep aside. Mix water and corn and bring it to boil. Add corn starch and let it cook for some time. Add chopped carrots and let it cook until they are tender. Now add salt, black peper and vinegar. The soup should become thick and creamy by now. Garnish with spring onions and serve hot.