Sweet Corn Soup Recipe is the most popular Indo Chinese Soup simply made with the Wholesome Flavors of fresh Sweet Corn, Milk, Cornstarch and Vegetables. You can use regular corn or American corn for making this soup at home. It always tastes good, if you are making it with a proper texture and consistency.
I like to keep the minimal flavorings in this soup recipe, so that the taste of the corn comes through the soup. I have added some milk and some water, because milk would also contribute some sweetness in the soup. If you have vegetable stock ready in your kitchen, then you can use that as well, vegetable Stock gives an ultimate taste of several veggies.
Try to use freshly ground pepper in this soup recipe, as the aroma of freshly ground or crushed pepper adds a lot of depth to this simple sweetcorn soup. So lets begin step by step sweet corn soup recipe. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.
Sweet Corn Soup Recipe – Step by Step
Boil or steam the sweet corns, drain and keep aside.
Put the sweet corn in a clean grinding jar.Grind or Blend into a smooth paste. You can add few drops of water while grinding it.
Heat oil in a pan and add chopped celery. Saute for a minute till the flavors of the celery comes through in the oil.
Add the prepared Corn Paste and stir.Add green peas, chopped carrot, green spring onions and cornstarch. Mix Ground Black Pepper and Salt to taste.
Cook for 2-3 minutes on low flame with continuous stirring.
Finally stir in water and warm milk and let the soup comes to a few boils till it thickens and you get the desired consistency of soup.
Sweet Corn Soup Recipe is the most popular Indo Chinese Soup simply made with the Wholesome Flavors of fresh Sweet Corn, Milk, Cornstarch and Vegetables.
1 cup sweet corns
2 tbsp celery, fine chopped
2 tbsp green peas (fresh or frozen)
1/2 cup carrot, peeled and fine chopped
1 tbsp spring onions (green part), fine chopped
1/2 tbsp cornstarch or cornflour dissolved in 2 tbsp water
1 cup warm milk
2-1/2 cups water
1 tbsp vegetable oil or olive oil or butter
A pinch of salt
1/2 tsp freshly ground black pepper
Boil or steam the sweet corns, drain and keep aside.(note: You can use whole cobs. If you are using that then you need to boil them first and then with a knife, scrape the corn kernels from the cobs).
After few minutes, put the sweet corn in blender and blend into smooth paste.
Heat about 1tbsp oil in a pan and add chopped celery. Saute for a minute till the flavors of the celery comes through in the oil.
Add the prepared corn paste and stir. Mix in a pinch of salt and about 1/2 tsp of freshly ground black pepper.
Simmer for few minutes and then add 2 tbsp green peas, 1/2 cup finely chopped carrot, 1 tbsp green spring onions and 1/2 tbsp cornstarch. Cook it for 2-3 minutes on low flame with continuous stirring.
Now pour 2-1/2 cups of water and 1 cup of warm milk and let the soup comes to a few boils.
Check the seasoning and adjust accordingly. Simmer for a couple of minutes till the soup thickens and corn flour gets cooked. Your Sweet Corn Soup is ready to serve.
You can add Shredded Cabbage in this soup.
1/4 teaspoon white pepper powder can be also added into this for more flavors.
If cream style sweet corns are available, then use them, it gives a creamy and thick texture to the soup.