What if you have a recipe that has the goodness of corn as well as an assortment of other vegetables too? Isn’t it a win-win situation? So, here’s my recipe of Vegetable Corn Soup that is sweet, creamy and made with veggies and corn kernels. It is also a very simple Soup Recipe. So, you can prepare this and enjoy with your loved ones, especially on rainy days or chilly winter nights. Comforting and satisfying at the same time.
About Vegetable Corn Soup
Got some corn and veggies at home? Want to make something filling and delish, yet not something typical with them?
This Vegetable Corn Soup is the perfect recipe for you then. Lovely flavors simmered into a thickish, creamy soup (without the addition of cream) is all that you want, to satisfy your tastebuds.
You can add vegetables of your choice or what you have in the kitchen. Or make the soup completely without any veggies.
So, if you don’t plan to add vegetables in this soup, then you can also check this recipe of Corn Soup with a different texture and consistency, but equally tasty.
In this Corn Vegetable Soup, the creaminess and sweetness come from the corn kernels. You can also make this soup from tinned corn kernels. But fresh corn is the best. There is no thickener like cornstarch (cornflour) or cream added.
I have used milk in this recipe of Vegetable Corn Soup as it makes the soup rich. However, for a less rich version, you can also use water or vegetable stock instead of milk.
Sugar and black pepper can be added as per your likings. You can even skip the sweetener altogether.
Serve Corn Vegetable Soup plain or with some toasted bread. Both adults as well as kids will like this soup. The soup can also be served to toddlers.
If you love mix vegetable based soups, check out this healthy Vegetable Soup that is made with colorful veggies, mushrooms and bean sprouts.
How to make Vegetable Corn Soup
Preparation
1. First, steam or boil 2 medium corn cobs till the kernels are tender. You can steam them in a pressure cooker, steamer or electric cooker until the corn cobs are cooked well with tender cooked kernels.
Add water as required while cooking or steaming the corn cobs. Note that you could also use canned corn or frozen corn kernels to make this recipe.
For canned corn, if they are cooked, you don’t need to cook them. Simply blend them in a blender to a smooth puree.
For frozen corn kernels that are uncooked, you will need to steam or boil them in a pot/pan or an Instant Pot adding water as needed.
2. Then, carefully slice off the corn kernels with a knife. Keep about 3 tablespoons of the corn kernels aside.
Make Corn Puree
3. Collect the remaining corn kernels in a blender or grinder jar. Add ½ tablespoon sugar.
4. Add milk.
Here, I blended some corn with half of the milk and added the remaining milk later.
Overall 1½ cups milk needs to be added in the recipe. So add about ¾ cup of milk while blending the corn kernels.
5. Blend to a fine puree. Set aside.
Sauté Vegetables
6. Melt 1 tablespoon butter in a pan or saucepan.
7. Add the vegetables:
- 4 tablespoons finely chopped carrots
- 2 tablespoons French beans
- 2 tablespoons finely chopped onions
- 2 to 3 tablespoons chopped capsicum or bell pepper
Spring onions or scallions can also be added instead of onions.
8. Stir and sauté the vegetables on low to medium heat for 7 to 8 minutes. Then, add 1 tablespoon finely chopped celery and sauté for a minute.
Skip the celery, if you do not have it.
Make Vegetable Corn Soup
9. Now, add the prepared corn puree. Stir and sauté for a minute.
10. Add ¾ cup milk.
11. Next, add 1½ cups water.
12. Using a wired whisk or spatula, stir the mixture very well. Be careful that while mixing, the soup does not splutter.
13. On low heat, let the soup come to a gentle heat. Don’t overheat or boil.
14. Lastly, add salt.
15. Then, add ½ teaspoon black pepper powder. Stir and turn off the heat.
16. Stir and add the reserved corn kernels.
17. Stir again and serve Vegetable Corn Soup in bowls. You can garnish it with some celery, spring onion greens or even grated cheddar cheese.
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Vegetable Corn Soup
Ingredients
Main ingredients
- 2 cups corn kernels or 2 medium corn cobs
- 1.5 cups milk – at room temperature, divided
- 1.5 cups water or add as required
- 2 tablespoons onions – finely chopped, or spring onion whites (scallions)
- 4 tablespoon carrots – finely chopped
- 2 tablespoons french beans – finely chopped
- 2 to 3 tablespoons capsicum – chopped, any colored bell pepper
- 1 teaspoon celery – finely chopped, optional
- ½ teaspoon black pepper powder or freshly crushed black pepper or add as required
- ½ tablespoon sugar or as required; you can skip the sugar if you prefer
- 1 tablespoon Butter salted or unsalted (if adding salted butter then keep a check when adding salt)
- salt as required
For garnishing soup
- 1 tablespoon celery – finely chopped or 1 to 2 tablespoons spring onions greens or coriander leaves (cilantro)
- grated cheddar cheese – optional, as required
Instructions
Preparation
- First steam or boil fresh corn cobs until the kernels are tender and cooked well. You can steam them in a pressure cooker, steamer or electric cooker.
- Then scrape off the corn kernels with a knife. Reserve about 3 tablespoons of the corn kernels aside.
- Collect the remaining corn kernels in a blender or grinder. Add sugar and ¾ cup of the milk.
- Blend to a fine puree. Set this corn puree aside.
Making corn vegetable soup
- Melt butter in a pan or saucepan. Add the finely chopped veggies – carrots, french beans, capsicum & onions.
- Stir and sauté the veggies for 7 to 8 minutes on a low to medium heat.
- Next add celery and sauté for a minute.
- Now add the prepared corn puree. Mix and sauté for a minute.
- Add the remaining ¾ cup of milk and add 1½ cups of water. Using a wired whisk or a spatula stir the mixture thoroughly.
- On a low heat let the soup come to a gentle heat. Don't overheat or boil.
- Lastly add salt and black pepper. Stir and turn off the heat. Add the reserved 3 tablespoons of the steamed corn kernels in the Vegetable Corn Soup.
- Stir again and serve the Corn Vegetable Soup in bowls. You can garnish with some celery, spring onion greens, coriander leaves or even some grated cheddar cheese.
Notes
- The soup tastes best with fresh, tender and juicy corn. However, you can opt to use canned corn or frozen corn kernels. If the frozen corn kernels are raw, then steam or cook them in a pan or the Instant Pot.
- You could add your choice of seasoning and spices. I usually keep it to the basic seasonings of salt and pepper. But you could add a bit of cayenne pepper or red chili powder and even a pinch of nutmeg powder.
- The vegetables that you can add here are carrots, green peas, french peas, bell peppers, broccoli and cabbage.
- The recipe can be scaled up to make for more servings.
Nutrition Info (Approximate Values)
This Vegetable Corn Soup from the archives was first published on December 2014. It has been updated and republished on June 2024.
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