Vegetable Corn Soup

creamy corn vegetable soup recipe, sweet corn soup recipe with veggies

4.67 from 9 votes

My recipe of Vegetable Corn Soup is sweet, creamy and made with vegetables, milk, seasonings and corn kernels. It is also a very simple soup recipe, that you can prepare and enjoy with your loved ones. Comforting and satisfying at the same time.

Prep Time25

Cook Time25

Total Time50

Course: Starters

Cuisine: American, World

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 152kcal

Author: Dassana Amit

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

US Customary - Metric

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