Homemade Sweet Corn Soup Recipe | Vegetable Sweet Corn Soup
Vegetable Sweet Corn Soup
Sweet corn soup made with tender corn kernels , spices and herbs. Make this simple , comforting and delicious soup under 25 mins. Serve it any time of the day, for a simple meal with cheese toast , noodle or pasta. Corn soup is dish made in several cultures across the world.
So you will find several kind kinds of sweet corn soups made in many different ways. But the primary ingredients is the corn and mostly it is the tender sweet corn that is used. Classic dish that has been enjoyed by people all over the world for generations.
This delicious soup is made from fresh vegetables and sweet corn kernels, cooked in a rich broth and flavored with herbs and spices. Whether you are looking for a comforting meal on a chilly day or a light and refreshing summer soup, vegetable sweet corn soup is the perfect choice. It is easy to prepare, versatile and can be enjoyed as a starter or a main course.
Today, we will explore the history of sweet corn soup, the different variations of this classic dish, and provide you with a delicious recipe that you can try at home.
In this post I share 2 ways to make the soup. The first one is an indo – chinese inspired recipe which tastes similar to what you get in the restaurant. Simply delicious, flavorsome and am sure you will love it.
The second recipe is a home style version which I would make for my kids many years ago. This recipe uses no starch and can be served even to small kids or infants. If you are going to drink soup to infants then keep it in mind that you should finely beet the vegetables
Both the recipes can be made with corn on the cob or frozen corn. But use tender corn as they impart a really good sweet milky flavor. If using corn on the cob you will have to boil the whole corn until tendor and then remove the kernels.
⇒To make sweet corn soup I always prefer to use the frozen corn for the convenience and ease. You can also used canned cream style corn to make this recipe.
⇒Since the canned cream style corn has lots of starch in it I personally do not prefer it. Plus if using fresh & frozen corn you have the option to use organic corn.
⇒If using the same, then you may skip the corn starch I mentioned in the restaurant style recipe below.
Restaurant Style Sweet Corn Soup
Preparation
⇒This step is optional and you may skip it but pureed sweet corn makes your corn soup more flavorsome, tastes delicious and less starchy and less starchy. Add 1/2 cup corn kernels to a grinder or blender and pour1/4 cup water. Grind to a very smooth paste. We don’t want a coarse paste.
Make the soup
- Put 2 tsp butter to wok and heat it on a high flame. Add 3/4 tablespoon fine chopped ginger, 3/4 tablespoon fine chopped garlic and 1/4 cup fine chopped french beans. If u want spiceness in soup then add chilly.
- Let the ginger garlic and french beans fry for 30 seconds. Do not burn.
- Add 1/3 cup fine chopped carrots. Saute for 1 minute.
- Pour 4.5 cups water and mix well. If you prefer thicker soup cut down the water to 4 cups. Add salt, white pepper and sugar. Bring this to a rolling boil on a medium heat.
- Add sweet corn
- Now pour sweet corn paste made from 1 cup sweet corn kernels blended with 1.5 cup water.
- Meanwhile add 3 tablespoon corn starch to a bowl. Pour 3 tablespoon water to it.
- Stir and make a smooth lump free corn slurry.
- When you see the soup boiling , Let it boil for 2 mins. Then stir the corn slurry with a spoons and pour it to the boiling soup . Mix it well.
- Reduce the heat to medium, let it simmer until the sweet corn kernels are soft and tender. As the soup boils you will begin to see some froth on top. If you prefer you may skim this with a spoon and discard.
- After a few minutes you will see the sweet corn soup begins to turn thick. It will thicken upon cooling. So when it is of pouring consistency and slightly thick turn off.
- Taste test and add more salt if required. Add 1 teaspoon lemon juice (optional). Turn off the heat .
- Serve sweet corn soup hot or warm with a bowl of noodles, pasta or bread toast.
Pro Tips
Corn: To make this soup you can use the American sweet corn or regular corn. I have made this soup using both the types of corn and they taste just as delicious. Most importantly the sweet corn should be tender, ripe and juicy to give the soup a sweet and delicious flavor.
Use fresh sweet corn kernels for the best flavor. If you can’t find fresh corn, you can use frozen corn kernels instead. You can also used canned sweet corn kernels.
Cornflour: Sweet corn soup can be a bit runny or thin. So cornflour is used to thicken the soup. Make sure you stir the soup well once you have added the cornflour and cook out the cornflour properly.
To make chinese restaurant style sweet corn soup, dissolve about 1 tsp corn starch in 2 tbsp of water and pour it to the soup once the corn kernels are tender.
Pepper: Freshly crushed pepper is an important addition to this soup. It adds a lot of depth and balances out the sweetness from the corn kernels.
Vinegar chilly sauce & ground white pepper are served alongside sweet corn soup in restaurants . You can add them as desired just before serving.I A avoid vinegar and green chilly as I have kids at home.
Arrowroot powder or potato starch can also be used to thicken the soup.
To make the soup even creamier, you can blend some of the soup in a blender and then add it back to the pot.
If you want to make the soup healthier, you can substitute heavy cream with half-and-half or milk.
For added flavor, you can use chicken or vegetable stock instead of water.
If you want to make the soup more filling, you can add some cooked chicken or shrimp
Don’t overcook the soup, as this can cause the corn to become mushy. Cook it just until the corn is tender.
Soup Consistency: You can change the consistency of the soup and make it slightly thin or thicker by adding less or more water or vegetable stock.
Garnish the soup with some fresh herbs, such as cilantro or parsley, for added flavor and color.
FAQs
Q. What is corn soup made of?
A. The main ingredient in corn soup is sweet corn. There are many different ways to prepare corn soup. Some recipes include fresh corn while others use tinned corn.
This recipe includes fresh sweet corn kernels, water, pepper, cornflour, scallions, celery, oil and salt.
Q. How long does corn on the cob take to boil?
A. It takes about 6 to 8 minutes to boil corn on the cob in water in a pan covered with lid. To steam, it takes 8 to 10 minutes.
I have listed the steaming method above, but for boiling, bring some water to a boil in a pot. Then add the corn on the cob. Cover and cook for about 6 to 8 minutes on medium heat.
Q. How can you tell if corn is done?
A. You can tell when corn is cooked perfectly by the color, taste and smell. As corn cooks, it will become more yellow in color and the kernels will become firmer yet tender.
You can also taste the corn to check if it’s done. Use a knife to scrape a few corn kernels off the cob. The corn should taste sweet and juicy.
Q. Can we use the water in which the corn cobs were boiled instead of veg stock?
A. Yes, you can. Once the corn is cooked reserve the water and add it to the corn soup instead of plain water.
Q. What is celery and how to prepare vegetable stock?
A. Celery is a herb used in Asian and European cuisines. Vegetable stock is prepared by slow cooking or simmering vegetables in water for about 30 to 45 minutes
The flavorful water that is used to cook the veggies is strained and used as a stock.
Variations
To make the soup creamy you can also puree 1 cup of sweet corn kernels with little water in a blender. Pass it through a strainer ad boil until the soup thickness. You can also add some corn starch along with this.
Creamy Sweet Corn Soup: This is the classic version of sweet corn soup that is rich and creamy. You can add more cream or milk to make it even creamier.
Spicy Sweet Corn Soup: Add some chopped chili peppers or a dash of hot sauce to give your soup a spicy kick.
Sweet and Sour Sweet Corn Soup: Add some vinegar or lemon juice to the soup to give it a tangy flavor.
Thai Sweet Corn Soup: Add coconut milk, lemongrass, and curry paste to give the soup a Thai twist.
Mexican Sweet Corn Soup: Add some diced tomatoes, jalapenos, and cilantro to give the soup a Mexican flavor.
Chinese Sweet Corn Soup: Add some soy sauce, sesame oil, and green onions to give the soup a Chinese twist.
Roasted Sweet Corn Soup: Roast the sweet corn before adding it to the soup for a smoky flavor.
Vegetable Sweet Corn Soup: Add some diced carrots, celery, and onions to make a vegetable sweet corn soup.
Must try our other soup recipes
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Vegetable Sweet Corn Soup Recipe Card
Equipments
Ingredients
- 1 cup Sweet Corn
- 2 tablespoon Butter
- 1 tablespoon Garlic (chopped)
- 1 tablespoon Ginger (chopped)
- ½ cup Carrots (chopped)
- ⅓ cup Capsicum (chopped)
- ⅓ cup French Beans (chopped)
- 1 teaspoon Sugar
- 1 teaspoon White pepper
- Salt to taste
- 3 tablespoon Corn starch per 100 ml
- 1 teaspoon Lemon juice
Instructions
- Put 2 tsp butter to wok and heat it on a high flame. 2. Add ginger, chopped garlic and chopped french beans.3. Let the ginger garlic and french beans fry for 30 seconds. Do not burn.4. Add chopped carrots. Saute for 1 minute. Pour water and mix well.5. Add salt, white pepper and sugar. Bring this to a rolling boil on a medium heat.6. Add sweet corn. Now pour sweet corn paste made from sweet corn kernels. 7. Meanwhile add 3 tablespoon corn starch to a bowl. Pour 3 tablespoon water to it. 8. Stir and make a smooth lump free corn slurry. 9. When you see the soup boiling , Let it boil for 2 mins. 10. Then pour it to the boiling soup. Mix it well Reduce the heat to medium, let it simmer until the sweet corn kernels are soft and tender. 11. After a few minutes you will see the sweet corn soup begins to turn thick. 12. Taste test and add more salt if required. Add 1 teaspoon lemon juice (optional). Turn off the heat . Your Soup is Ready
Video
Notes
- 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.
- Thickeners: For thickening the soup, I have used cornstarch. Swap cornstarch with arrowroot flour, tapioca starch or potato starch.
- Sweet corn puree not only imparts a sweet and milky flavor to the soup but it also thickness. You may skip this if you do not want to go through that extra step of pureeing.
- 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.
- Corn starch helps to thicken the soup. If you want to skip using starch then simply blend 1 cup corn kernels with 1 cup water to a smooth puree and use that. Alternately you may use a small potato as shown in the recipe stepwise pics. The soup will be runny but still tastes good.
- You can also add veggies like cabbage& green peas.
- You can also use some shredded chicken. Saute chicken until tender, before adding the veggies.
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