Sweet corn soup is an easy and delicious soup made from fresh American sweet corn, scallions, herbs and spices. With just a few simple ingredients make this comforting soup for a light lunch or dinner.
I always make this soup with fresh corn cobs. But you can use fresh or frozen corn kernels. If you plan to use canned corn kernels, then move to the step where the corn is blended to a paste.
You have the option of cooking the corn cobs in a pan, Instant Pot or a stove top pressure cooker. I list here the method of steaming corn in a pot.
Heat 1.5 cups water in a saucepan or pot and let it come to a boil on medium heat.
Place a steamer pan or rack inside.
Halve or quarter the corn cob and place them on the steamer pan.
Cover the saucepan with a lid and steam the sweet corn cobs for 8 to 10 minutes on medium heat.
When done remove the corn cobs with the help of pasta tongs and transfer them in a bowl or plate. Let them become warm or cool at right temperature.
With a knife carefully remove the corn kernels from the corn cobs. Take out 2 tablespoons of corn kernels and set them aside.
Making sweet corn paste
In a blender add the remaining steamed corn kernels.
Add water and blend to a smooth paste. Set aside.
Making corn soup
Heat oil in a pan. On low heat sauté the spring onions whites and celery for 2 minutes.
Add the ground and blended sweet corn paste and mix well.
Next add water or vegetable stock. Mix again and allow the soup to come to a boil on medium-low to medium heat.
Now add 2 tablespoons of corn kernels that was set aside earlier. Also season with crushed black pepper and salt. Stir and simmer further for 2 to 3 minutes on low heat.
Meanwhile in a small bowl make a smooth paste or slurry of the cornstarch and water.
Keeping the heat to a low, add this cornstarch paste to the simmering soup.
As soon as you add cornstarch paste, mix it quickly so that it does not start to thicken and form lumps. Mix it with the entire soup mixture. You can use a wired whisk here to mix the cornstarch paste with soup.
Continue to simmer for 2 to 3 minutes on low heat until the soup thickens and the cornstarch gets cooked.
Check the seasonings and adjust if needed.
Pour the sweet corn soup in bowls. Garnish with some chopped spring onions greens or parsley or chives. Add a touch of crushed black pepper.
Enjoy the soup as or with a garlic bread or crusty bread.
Liquids: For the liquids, you can choose water or vegetable stock. If using canned veggie stock, then choose low sodium stock. To make a vegetarian soup, add ¾ cup of whole milk and ¾ cup of water.
Onions: Scallions or spring onions add a nice fresh flavor to the soup. But you can add shallots, red onions or white onions instead.
Thickeners: For thickening the soup, I have used cornstarch. Swap cornstarch with arrowroot flour, tapioca starch or potato starch.
Sweet Corn: Instead of corn on the cob, you can use fresh or frozen sweet corn kernels. If using canned corn kernels, take about 1 cup and then rinse them well in water. Drain the water and then blend the corn kernels add 3 to 4 tablespoons of water or as needed to make a smooth paste.
Vegetables: To make the soup more colorful and flavorful, add vegetables like grated carrot, finely chopped french beans, grated cabbage, chopped broccoli, frozen green peas.
Consistency: Adjust the consistency by adding less or more water or veggie stock.