4 tablespoons white sugar
3 tablespoons chicken bouillon granules
1/2 cup vegetable oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1 lemon, juiced
3 cups fresh corn kernels
1 cup cooked rice
1 teaspoon salt
1 teaspoon ground black pepper
In a large bowl, mix sugar, bouillon granules, oil, oregano, salt, basil, basil, lemon juice, and corn.
While stirring, gradually pour water into a small saucepan over medium heat. Add rice, then stir. Bring to a boil. Reduce heat to low, cover, and reduce simmer to medium-low. Stir in salt and pepper. Simmer for 1 minute.
Return soup to a slow boil, stirring occasionally, for about 30 minutes. Puree soup in a small bowl. Stir into corn mixture. Return soup to a slow boil, stirring constantly. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes.