Sweet Corn Soup

Sweet corn soup is a unique Indo-Chinese fusion soup, and one of my family’s favorite soups! Every Indo-Chinese cuisine restaurant worth their salt will carry this soup on it’s menu. Growing up I remember always ordering it whenever we went out for special occasions. But nowadays, thanks to availability of ingredients year around, we can make it whenever we like.

This soup is great as an appetizer and perfect for these cold winter days. It is also a great “pantry soup” to make! As we can make it using frozen or fresh or canned corn. And since I am in the mode of short cut cooking these days 🙂 I have gone the canned route. But if you have fresh or frozen corn, there is just one additional step involved. You keep aside 1/2 cup of corn and make a paste of it with 1/4 cup water in a blender. Then add to rest of corn and proceed with the rest of recipe the same way. You will find lot’s of recipes of this soup with just water. But I like using vegetable stock as in my opinion that lends a bit more robust flavor this soup. But hey, you do you!

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Ingredients:

  • Cream style corn — 2 cans OR 1 bag of frozen corn (1 lb) OR 4-5 fresh ears of corn
  • Vegetable broth — 1 box
  • Carrot — 1/2 cup, finely diced
  • Green beans — 1/2 cup, finely diced
  • Ginger — 1/2 tsp, minced
  • Garlic — 1 tsp, minced
  • White part of 2-3 green onions — finely diced
  • (For Garnish) Green part of the green onions — finely diced
  • White pepper — according to taste
  • Avocado oil — 2 tsp
  • White vinegar — 1 1/2 Tbs
  • Salt — according to taste
  • Cornstarch — 1 Tbs, made into slurry
  • (Optional) — Chili vinegar
  • (Optional) — Soy sauce

Directions:

  • Heat the pan. When medium hot, add oil to it. Then add ginger and garlic and sauté.
  • In a few seconds when you can smell their aroma, add the white part of the green onions and sauté.
  • Then add the carrots and green beans. Sauté again for a 2-3 minutes, till they are softened.
  • Then add the corn. If using cans, just pour the 2 cans. If using frozen or fresh, then take 1/2 cup of corn and blend it into paste with 1/4 cup water in a blender or Nutri bullet. Add the paste and rest of corn to the pan.
  • After that add the vinegar, salt and white pepper. Cover and let it simmer for 10-15 minutes.
  • You will find some froth at the top, it is harmless but feel free to remove it.
  • Then add the corn starch slurry. Remove the lid and let the soup simmer for another 5 minutes.
  • Taste for the seasonings. Garnish with green onion.
  • At our house, we prefer adding some soy sauce and chili vinegar at the end to our bowls! Just adds another depth of layer to the flavors. Make sure it is piping hot and just enjoy!

Nutritional Content: Total Servings: 10 bowls

Per Serving: 65 cal, Fat 1 g, Carbs 13g, Sugar 6.4 g, Sodium 270 mg, Calcium 4%, Potassium 110 mg, Vitamin A 55.2%


Sweet Corn Soup Recipe

Ingredients:

  • Cream style corn — 2 cans OR 1 bag of frozen corn (1 lb) OR 4-5 fresh ears of corn
  • Vegetable broth — 1 box
  • Carrot — 1/2 cup, finely diced
  • Green beans — 1/2 cup, finely diced
  • Ginger — 1/2 tsp, minced
  • Garlic — 1 tsp, minced
  • White part of 2-3 green onions — finely diced
  • (For Garnish) Green part of the green onions — finely diced
  • White pepper — according to taste
  • Avocado oil — 2 tsp
  • White vinegar — 1 1/2 Tbs
  • Salt — according to taste
  • Cornstarch — 1 Tbs, made into slurry
  • (Optional) — Chili vinegar
  • (Optional) — Soy sauce

Directions:

  • Heat the pan. When medium hot, add oil to it. Then add ginger and garlic and sauté.
  • In a few seconds when you can smell their aroma, add the white part of the green onions and sauté.
  • Then add the carrots and green beans. Sauté again for a 2-3 minutes, till they are softened.
  • Then add the corn. If using cans, just pour the 2 cans. If using frozen or fresh, then take 1/2 cup of corn and blend it into paste with 1/4 cup water in a blender or Nutri bullet.
  • After that add the vinegar, salt and pepper. Cover and let it simmer for 10-15 minutes.
  • You will find some froth at the top, feel free to remove it.
  • Then add the corn starch slurry. Remove the lid and let the soup simmer for another 5 minutes.
  • Taste for the seasonings. Garnish with green onion.
  • At our house, we prefer adding some soy sauce and chili vinegar at the end to our bowls! Make sure it is piping hot and just enjoy!

3 thoughts on “Sweet Corn Soup

  1. Omg – my favorite soup while growing up too and now my kids love it ! I will follow your recipe to get that Indo Chinese taste to revive old memories 😊

    Thank you and keep up with wonderful healthy recipes!

    Rajni
    Get Outlook for iOS
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