sweet corn soup recipe, how to make sweet corn soup | soup recipes

sweet-corn-soup-recipe

sweet corn soup recipe – this is one soup which i have been making since ages right from my teens.

this sweet corn soup recipe was always requested by my parents and sis when they wanted me to cook indo-chinese food for them. the other recipes in the indo-chinese category that i would cook often were veg manchurian, chilli paneer, mushroom manchurian & veg fried rice.

so during the vacations when the cooking fairy would inspire me, i would end up cooking a lot of stuff apart from indo chinese recipes.

for this sweet corn soup soup, you can use the american sweet corn or the regular corn. since i have made the soup with both of them, i can assure you both ways they taste good.

since this is my original recipe and i have been making this soup for many years, i haven’t much tweaked or adapted the recipe. i keep the flavorings in the soup minimal so that the taste of the corn comes through the soup. thats what you want to taste in a corn soup right?

i used to make this sweet corn soup with half-half of milk and water. the milk would also contribute to the sweetness in the soup. now i just make the soup with water. i never have vegetable stock ready at home, so my soups are made with water or nut milks. if you have veg stock, then you can add them to the soup.

sometimes i add spring onions to the soup. in the recipe view below i have mentioned the details of adding spring onions. again grated or finely chopped veggies can also be added. another ingredient which i never use while cooking indo chinese food is ajinomoto.

for making the sweet corn soup, i do not use cream styled sweet corn from the tins, as i just don’t like the taste nor texture. i have had the cream styled corn soup versions in restaurants and i hated it. its always best to use fresh veggies when you cook instead of using tinned stuff.

use freshly ground pepper as the aroma from freshly ground or crushed pepper adds a lot of depth to this simple sweet corn soup.

lets begin step by step sweet corn soup recipe:

1: first boil or steam the corn cobs. this can be done in a pan, steamer or pressure cooker. drain and let the corn cobs cool.

boil corn cobs

2: with a knife, scrape the corn kernels from the cobs.

scrape the corn kernels

3: blend the corn kernels with some water in a blender till smooth. keep aside a few corn kernels.

corn kernels for sweet corn soup

4: heat oil or butter in a pan. add the chopped celery and saute for a minute till the flavors of the celery comes through in the oil. if using spring onions/scallions, then add now. saute the spring onions till they turn translucent.

5: add the corn paste and stir.

sweet corn paste

6: pour water or veg stock and stir again.

soup preparation

7: let the soup come to a boil. add freshly ground pepper & salt & the remaining corn kernels.

boiling sweet corn soup

8: simmer for a few minutes.

sweet corn soup

9: lastly add corn flour paste. this is done to thicken the sweet corn soup. simmer for a couple of minutes till the soup thickens and corn flour gets cooked.

adding corn flour paste to soup

10: check the seasonings. pour the soup in soup bowls and serve sweet corn soup hot garnished with chopped celery or scallion/spring onion greens or ground black pepper.

sweet corn soup

if you are looking for more soup recipes then do check cream of mushroom souptomato soupspinach soup, cream of broccoli soup, roasted tomato soup and carrot tomato soup.

sweet corn soup recipe below:

4.4 from 5 reviews
sweet corn soup recipe
 
Prep time
Cook time
Total time
 
sweet corn soup - a creamy sweet corn soup made from fresh american sweet corn. vegan recipe
Author:
Recipe type: starters, brunch
Cuisine: indo chinese
Serves: 2
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1 medium sized corn cob
  • ½ tsp freshly ground or crushed black pepper
  • 1 tsp chopped celery, skip if you don't have celery
  • 1 tbsp chopped spring onions/scallions or shallots
  • 1 tbsp oil (olive or sunflower) or butter
  • 2 cups water or 1 cup warm milk + 1 cup water or 2 cups veg stock
  • ½ tbsp corn starch/corn flour dissolved in 2 tbsp water
  • salt as required
Instructions
  1. boil the corn cobs. scrape the corn kernels from the cob. reserve some of the corn kernels aside, about 2 tbsp.
  2. blend the remaining corn kernels with some water to a smooth paste.
  3. heat oil or butter in a pan. saute the spring onions if using them till they become transparent.
  4. add the chopped celery and saute for a minute. add the corn paste and stir. add water or milk+water or veg stock. stir and allow the soup to come to a boil.
  5. now add the black pepper & salt & the remaining corn kernels. stir & simmer for 2-3 minutes.
  6. add the corn flour paste. stir and simmer for 2-3 minutes more till the soup thickens and the corn flour gets cooked.
  7. check the seasoning and serve hot sweet corn soup.
  8. garnish sweet corn soup with some chopped celery or spring onions greens.
  9. the sweet corn soup goes very well with some garlic or toasted bread.



{ 38 Responses }

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  1. sana khalifa says

    Looks yummy and tasty.
    And more all the good part about the website each recipes are very well explained with beautiful and authentic pictures.and all the recipes looks clean and neat,.
    Very well done good job .
    May good bless .
    Thanks for posting wonderful recipies

  2. Christine says

    I loved this soup, I have made some more today using last years sweet corn that had been stored in the freezer, I have only just discovered your website but I will be trying more of your recipes, thank you for the lovely recipe

  3. Rati says

    thank u for sharing such a simple sweet corn soup recipe. my husband loves corn so will definitely try this.

  4. kamalasridharan says

    Fantastic instructions. easy step by step method. nice pictures for cross check. thanks for simplified version of sweet corn soup. keep going of your good job of giving simplified versions of cooking recipies. Regards

  5. ashu says

    i just love anything and everything with corn in it! i will definitely try this recipe this coming weekend :D by the way, if parsley is unavailable can we substitute with something else??

    • says

      celery is a herb used in asian and european cuisines. vegetable stock is prepared by cooking vegetables in water. the water is then drained and used as a stock. the cooked veggies are used in other recipes. you can use water instead of vegetable stock and skip on celery if you have don’t have it.

  6. meena says

    Hey Dear, u really make wonderful receipes with keeping them simple and the pics for each step is just an icing on the cake.Thanks so much…looking forward to learn more and more.

  7. aishwary says

    I would first like to thank you for sharing. receip.
    I tried and it turned.very well.
    I looking so more recipes from you.
    Thnxs a lot once again
    Best of luck

  8. says

    Was looking for inspiration for my favorite Chinese style Sweet Corn Soup tonight – wanted to use my fresh corn on the cob. Your post was great, thanks for that :)

  9. Ramneet says

    No sieving needed for very fine layer of corn….may irritate throat …like tomato peel in tomato soup….before adding rest of whole corns

    • says

      i did not know that the sieved corn one irritates throat. i never seive the corn. i always add the whole corn paste. i gave the suggestion to folks who would like to have a smooth texture in the corn soup.

  10. says

    ah yes.. the indian style indo chinese corn soup! my mom loves it.. i hope she makes time to visit this year and i can make her this soup! Dad also likes it these days. his tastebuds are getting adventurous