Modified: by Rekha Kakkar This post may contain affiliate links ·
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Sweet corn soup recipe to make this popular cream style Indo-Chinese soup recipe. This restaurant style corn soup is prepared with Corn, vegetables, spices and herbs. You can enjoy this homemade delicious sweetcorn soup in winters or on a rainy day.
This recipe of sweet corn vegetable soup is wholesome, thick and creamy soup. This base of this soup is creamy but also has a lot of texture. You can call it a chunky soup because of bits of corn and veggies in it.
This Sweet corn Soup is
- Incredibly easy to make
- vegan, gluten-free
- Comes together in less than 30 minutes.
For me Winters are a soup season. Soups are my comfort meals and I know many of you love these soup recipes too.Throughout the winters I make many types Indo-Chinese restaurant style soup at home. Being a corn lover family this is one of our favourite soup recipe.
Other than this, I also make a variety of soups like this roasted tomato basil soup, spinach soup and so many more that I have shared towards the end of this post.
Jump to:
- This Sweet corn Soup is
- Ingredients for Sweet corn Soup
- How to Make Veg Sweetcorn Soup
- How to Make Sweet corn Chicken Soup
- FAQ's regarding Sweet corn Soup
- More Soup Recipes
- Other Corn Recipes You May Like
- 📖 Recipe
Ingredients for Sweet corn Soup
This soup can be made with very few easily available ingredients at home. Let's see what goes into this corn soup.
Corn: You can either use fresh sweetcorn or frozen sweet corns. If you want to use tinned variety you can use cream of sweet corn combined with whole kernels.
Carrots:carrots are rich in vitamins and minerals. These add a nice texture and colour in the soup.
Peas: Fresh peas add a nice creamy and sweet taste to the soup.
Flavor: I use soy sauce and season it with salt and pepper.
Butter: You can use oil in place of butter but I like the taste and unique flavour of butter in my soups.
Scallions/green onions: green stem part of the spring onions add a delicious pungent flavour to this soup.
Cornstarch is added for thick and creamy texture.
How to Make Veg Sweetcorn Soup
- First Boil fresh or frozen corn with water.
- Next take out couple of tablespoons of corn and keep it aside.
- Puree rest of corn kernels with water and strain the puree.
- To make soup saute the veggies in butter and add corn puree, vegetable stock, soy sauce. When it starts to boil add corn starch that is dissolved in water.
- Allow the soup to simmer for a few minutes till the mix starts to turn translucent and add remaining boiled corn.
- Season the sweet corn soup with white pepper powder and salt as per your taste.
- Mix well, pour in a big bowl and garnish the soup with finely chopped coriander and spring onion greens and serve hot.
Preparing Corn Soup with canned corn
- I recommend using a mix of cream style corn and canned corn kernels if you like your soup chunky. I have shared detail steps in the recipe card below.
How to Make Sweet corn Chicken Soup
Being a vegetarian I make this vegetarian version of the corn soup. But, If you love chicken my boy does, you can add some finely chopped cooked chicken to the soup to make it sweet corn chicken soup.
I make both veg sweetcorn soup as well as chicken sweetcorn soup. First I cook a large batch of the soup and take out veg portion. Next I add in boiled and shredded chicken to make sweetcorn chicken soup.
FAQ's regarding Sweet corn Soup
Is Sweet Corn Soup Healthy?
It is a nourishing and wholesome soup as far as health benefits are concerned. In terms of calories it has a moderate calorie value if you make it with this recipe.
To make this even more nourishing I have added veggies like carrot and peas. You can also use mixed vegetables cabbage, capsicum or french beans. The vegetables in the sweetcorn soup provides nutrition as well add a texture to this otherwise creamy soup.
Which Sweet corn is Best for Soup?
I make this in cream style corn soup and use homemade cream of corn in the recipe, you can add sweetcorn from tin if you wish to. For me fresh tastes best!
If you are using tinned sweetcorn, you can pick a combination of tinned corn kernels and creamy corn.
To make soup with frozen corn you can follow same recipe that I am following here.
Recipe Notes: My Tried & Tested Tips
- If you like it thick like restaurant style corm soup you can add cornflour.
- In my sweet corn soup recipe I have used fresh corn straight from the cob. Other than corn I use vegetables like carrots, beans peas etc.
- The Sweet corn soup recipe relies on the flavours from fresh vegetables and is seasoned delicately so flavours of vegetables shines through.
- Spring onion/scallion makes a great difference in taste of this soup. If you have scallion you must use that otherwise you can use regular onion too if spring onion is not easily available.
More Soup Recipes
- Thai Vegetable Soup
- Roasted Tomato Soup
- Coriander Lemon Soup
- Healthy Spinach and Apple Soup
- Cream of Spinach Soup
- Hot n Sour Soup
- Homemade Tomato Soup
Other Corn Recipes You May Like
- Sweet corn fritters,
- Corn Aloo Tikki
- Crispy corn pakora
- Sweet corn soup
- Bhutte ka Kees
- Corn Pakoda
- Sweet corn Bhel Recipe
📖 Recipe
Sweet Corn Soup Recipe
Restaurant style, Indo-chines, sweet corn soup recipe that is delicious and incredibly easy to make. You can prepare it with fresh corn, frozen corn or tinned corn along with vegetables, spices and herbs.
5 from 1 vote
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Course: Appetizer, soups stews
Cuisine: continental, Indian, indo chinese
Keyword: corn, soup
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 139kcal
Author: Rekha Kakkar
Ingredients
- 300 g Sweet Corn kernel fresh
- 2 cups vegetable stock
- 1 tablespoon light soy sauce
- 2 cups water
- 75 grams carrot very small cubes
- 75 grams Peas shelled
- 1 tablespoon butter
- 2 tablespoon celery optional
- ¼ cup Spring onion greens
- ½ teaspoon Salt to taste
- 1 tablespoon finely chopped coriander
- 1 tablespoon cornflour
- 1 teaspoon White Pepper Powder
Instructions
Soup with Fresh Sweetcorn
Boil 300 grams fresh or frozen corn kernels with 2 cups of water.
Now take out about 50g of boiled corn and keep it aside.
Puree rest of corn kernels (after cooling down) along with water in which the corn was boiled.
Strain this puree from the soup strainer and obtain a fine puree to make sweet corn soup.
Heat butter in a sauce pan, add chopped vegetables carrots, peas, celery and saute for 3-4 minutes till veggies soften a bit.
Now add pureed corn, corn flour dissolved in water along with vegetable stock. Also add a splash of light soy sauce.
Cook the ingredients together till everything starts to boil.
Allow the soup to simmer for few minutes till the mix starts to turn translucent and add remaining boiled corn.
Season the sweet corn soup with white pepper powder and salt as per your taste.
Mix well, pour in a big bowl and garnish the soup with finely chopped coriander and spring onion greens and serve hot.
Preparing Corn Soup with Canned corn
I recommend using a mix of cream style corn and canned corn kernels if you like your soup chunky.
Start with heating butter in a sauce pan, add finely chopped veggies like carrots, peas, beans (optional) celery and saute for 3-4 minutes.
Cook these vegetables till these are soft but retain their shape and slightly crunchy.
Now add cream style tinned corn as well as corn kernels along with the vegetable stock.
Add 1 cups of water and bring it to a boil. After that reduce the heat to allow the soup to simmer.
Now mix 1.5 tablespoon corn in 1 cup of water and mix it well.
Add this cornflour mix in the soup and again boil the whole content of pot. Soup starts to thicken switch off the heat.
Serve this delicious sweetcorn soup in a bowl. Garnish it with chopped coriander and enjoy!
Nutrition
Calories: 139kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1062mg | Potassium: 307mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3891IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg
