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Sweet Corn Soup Recipe

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4.3 from 4 reviews

This Sweet Corn Soup is a comforting and flavorful dish made with fresh or frozen sweet corn, crisp vegetables, and aromatic spices. The soup features a smooth corn puree for enhanced flavor, combined with sautéed garlic, ginger, and green chili, thickened with corn starch to achieve a perfect velvety texture. Ideal as a light starter or a wholesome snack, it is quick to prepare within 20 minutes and serves 3 people.

Ingredients

Vegetables and Aromatics

  • 1½ cups sweet corn kernels (fresh or frozen)
  • ½ cup sweet corn kernels (optional)
  • 3 sprigs spring onions (finely chopped, greens and whites separated)
  • ¼ to ⅓ cup carrots (finely chopped)
  • ¼ cup French beans (4 to 6 finely chopped)
  • ½ to ¾ tablespoon garlic (minced)
  • ½ to ¾ tablespoon ginger (minced, optional)
  • 1 small green chili (deseeded and chopped, optional)

Liquids and Others

  • 3 to 3½ cups water or stock
  • 1 tablespoon oil or butter
  • 1½ tablespoon corn starch (corn flour)
  • ½ teaspoon sugar
  • ⅓ teaspoon salt (adjust to taste)
  • ¼ teaspoon crushed black pepper
  • 1 teaspoon vinegar (optional)

Instructions

  1. Prepare the Vegetables: Rinse the carrots, French beans, and spring onions thoroughly. Finely chop each vegetable and separate the green parts from the whites of the spring onions.
  2. Prepare Aromatics: Peel and mince the ginger and garlic. Deseed and finely chop the green chili if using, to add a mild heat.
  3. Make Corn Puree (Optional): Blend half a cup of sweet corn kernels with 4 tablespoons of water until smooth. This adds a richer corn flavor to the soup but can be skipped if preferred.
  4. Sauté Aromatics: Heat oil in a wok or pot over medium heat. Add the minced ginger, garlic, and green chili and sauté for 30 to 40 seconds until fragrant.
  5. Add Vegetables: Add the white parts of the spring onions to the pot and sauté for 1 minute. Then add the chopped carrots and French beans and sauté for another 2 minutes to soften slightly.
  6. Add Corn and Seasonings: Stir in the sweet corn kernels, prepared corn puree if using, salt, and sugar. Mix thoroughly before pouring in the water or stock.
  7. Boil and Simmer: Bring the soup to a rolling boil, then reduce heat and let it simmer for 2 minutes to cook the vegetables through.
  8. Thicken the Soup: In a small bowl, mix the corn starch with 4 tablespoons of water to create a slurry. Gradually add this to the boiling soup, stirring continuously to avoid lumps. Cook until the soup thickens slightly, noting it will thicken further as it cools.
  9. Final Seasoning: Check and adjust salt if needed. Add the green parts of the spring onions, crushed black pepper, and vinegar if desired. Stir well to combine all flavors.
  10. Serve: Transfer the hot sweet corn soup into serving bowls and enjoy immediately for best flavor and texture.

Notes

  • The optional corn puree enriches the soup's flavor but can be omitted for a chunkier texture.
  • Vinegar adds slight tanginess; omit if preferring a milder taste.
  • Adjust the amount of green chili to control the heat level.
  • Use vegetable or chicken stock instead of water for a deeper flavor.
  • This soup thickens as it cools, so do not over-thicken during cooking.
  • Spring onions' greens sprinkle on top for freshness and color.

Find it online: https://recipefeastful.com/sweet-corn-soup-recipe/