Go Back
–+ servings
Print Pin

Sweet Corn Soup | How To Make Sweet Corn Soup

Course Soup
Cuisine Indian, Indo-Chinese
Keyword Sweet Corn Soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Freda Dias

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml 

  • 2 cups steamed organic sweet yellow corn kernels
  • 4 to 5 cups vegetable stock/water
  • 1.5 cups mixed vegetables, 1/2 cup each chopped carrots, chopped french beans, red/yellow bell peppers
  • 3 tbsp cornflour
  • 1/4 tsp white pepper powder, you may use black pepper too
  • 1 to 2 tsp salt or to taste, add accordingly if using ready made stock since it already has salt
  • 1/2 tsp sugar, adjust as per desired sweetness
  • 1 tsp ajinomoto, MSG, optional, I have skipped

Instructions

  • Transfer 1 & 3/4 cups of steamed corn kernels to a food processor, churn it with without any water until you get a smooth paste.
  • In a heavy bottomed pot, add vegetable stock/water and the prepared corn paste, mix well and heat for 2 minutes on medium heat.
  • Add remaining 1/4 cup of steamed corn kernels along with other chopped vegetables. Stir it well and bring to a boil. Cook for 5 minutes on medium heat, stirring occasionally.
  • Add salt, pepper & sugar, mix well.
  • Dilute the cornflour in 1/2 cup of cold water, reduce the heat and add to the soup stirring continuously until the soup has thickened.
  • Switch off the heat, transfer the soup in serving bowls, garnish with finely chopped scallion greens/spring onions along with some chilli vinegar, green/red chilly sauce & soy sauce on the side.

Notes

  1. For chicken and corn soup | sweet corn chicken soup, use chicken stock instead and garnish with pieces of cooked chicken before serving.
  2. For corn soup recipe with egg, throw in a beaten egg when the soup is boiling towards the end.
  3. To make corn crab soup, garnish with boiled crab meat before serving. Use chicken stock or veg stock to make the soup.
  4. I strongly suggest using veggie or chicken stock, because it just adds so much more flavor. In case you don't have stock, add the same amount of water and just throw in a bouillon cube. Adjust salt accordingly as the bouillon already has salt.
  5. If using creamed style canned corn, use 1 cup instead of 2 cups of boiled sweet corns.
  6. Feel free to use any veggies of your choice, or make it a simple sweet corn soup, add extra steamed corn kernels instead.