Sweet corn soup is an easy and comforting Indo-Chinese style soup recipe made with fresh sweet corn kernels, milk, corn flour and butter. It tastes mildly sweet, creamy and rich like restaurant soup. Learn how to make this delicious sweet corn veg soup with step by step photos!
Sweet corn soup with fresh corn, milk and corn flour with step by step pictures. I never thought sweet corn soup is so easy to make until I try it on my own. We are a big fan of tomato soup recipe. Whenever we visit restaurants, our order would be one and only tomato soup. So I make the same at home too. I never thought of making other soup recipes.
Recent days I have been getting requests to post more soup and weight loss recipes. Especially my school friend Jayarani has been urging for long time to do it. So I started with this easy sweet corn soup recipe. I referred a cook book and tried this restaurant style sweet corn soup recipe. Sendhil and Raksha loved it a lot. I was surprised when Raksha asked me for second serving.
Generally sweet corn soup is prepared with creamy canned sweet corn along with boiled vegetables. But this recipe called for freshly boiled sweet corn. It is a mix of Indian and Chinese versions. I was happy that I could serve a healthy soup recipe other than the usual tomato soup. Lets see how to make this yummy sweet corn soup recipe with step by step pictures.
Quick Notes for US & Abroad Kitchens
- Sweet Corn Options: Fresh sweet corn cobs from Trader Joe’s, Costco or your local supermarket work best. You can also use frozen sweet corn kernels (thawed in warm water) or canned cream-style sweet corn in a pinch.
- Cornstarch vs Corn Flour: In the US and abroad, what is called “corn flour” in India is labeled as “cornstarch” (like Argo). Mix it with room temperature milk or water so there are no lumps before adding to the hot soup.
- Milk & Vegan Option: Whole milk adds a lovely creamy touch and restaurant flavor. For a vegan or dairy-free version, simply substitute milk with water or plain unsweetened almond milk.
- Vegetable Variations: Feel free to add finely chopped carrots, French beans, cabbage or shredded mushrooms along with the spring onions for an Indo-Chinese veg sweet corn soup.
- Stovetop Heat Control: Stir continuously on medium-low heat after adding the cornstarch mixture to prevent lumps from forming at the bottom of the saucepan.
Sweet Corn Soup Recipe without onion, garlic – Indo Chinese Style Sweet Corn Veg Soup
Ingredients
Main Ingredients
- 1 cup Boiled, fresh sweet corn kernels (approx. 150g / 5.3 oz) or canned sweet corn
- 2 cups Water (approx. 480 ml / 16 fl oz)
- ¼ tsp Ginger paste
- 1 tsp Corn flour / cornstarch
- Salt as needed / to taste
- 1 to 2 tbsp Butter (approx. 15 to 30g)
- 1 pinch Sugar
- Pepper powder as needed / to taste
- 1 tbsp Chopped spring onion optional
- ¼ cup Boiled milk at room temperature (approx. 60 ml / 2 fl oz) or water for vegan
- 1 tbsp Coriander leaves finely chopped, to garnish (optional)
Instructions
- Using a knife remove the corn kernels from the cob. Pressure cook it adding 1 cup of water. Drain the excess water and reserve 2 tbsp of kernels.
- Grind the remaining sweet corn adding some water to a smooth paste.
- Melt butter in a pan and add the ginger paste. Careful, it splutters. Saute quickly, add the chopped spring onion (optional) and ground sweet corn paste. Saute for a few seconds. Add 1 cup of water and drained sweet corn cooked water. Let it boil well adding salt and sugar.
- Dilute corn flour adding 1/4 cup of milk. Add this to the boiling soup. It will start to thicken slightly.
- Add some water or milk to adjust the consistency. Lastly add the reserved sweet corn kernels and sprinkle some pepper powder. Serve hot.
- You can add some finely chopped coriander leaves if you like.
Notes
- Replace milk with water if you don’t like to use it or to make it vegan.
- Adding coriander leaves and spring onions are optional.
- You can also add finely chopped carrots, beans or cabbage along with spring onion for mixed vegetable sweet corn soup.
- If you want to use garlic, you can replace ginger paste with ginger garlic paste.
Frequently Asked Questions
Can I make sweet corn soup using frozen or canned corn?
Yes friends! You can use frozen sweet corn kernels or canned corn. If using frozen corn, thaw it in warm water for 5 minutes before grinding and boiling. If using canned cream-style corn, you can skip pressure cooking and grinding.
Why is my sweet corn soup watery?
Sweet corn soup needs cornstarch (corn flour) slurry to thicken properly. Mix 1 teaspoon of cornstarch in 1/4 cup of milk or water, add it to the boiling soup and simmer for 2 minutes until it coats the back of a spoon.
Can I make this soup vegan without milk and butter?
Yes! Replace butter with olive oil or sesame oil and substitute the milk with water or vegetable broth. The soup still tastes delicious, light and flavorful.
Can I add vegetables to sweet corn soup?
Absolutely. You can saute finely minced carrots, green beans, cabbage or shredded paneer along with the spring onions to make a wholesome vegetable sweet corn soup.
Enjoy this creamy sweet corn soup hot by sprinkling salt and pepper!
superb….
healthy and comforting soup.. love the color