Sweet Corn Soup is a truly comforting soup which is delicious, rich and creamy perfect to enjoy as a starter. Sweet Corn Soup with juicy, tender corn, herbs and spices is a great comforting soup. Sweet Corn Soup Recipe is explained here with step by pictures and video.
Sweet Corn Soup is my most favorite but sure next to tomato soup . The sudden change of chill climate makes me crave for something hot and this soup perfectly fits the bill. Sweet Corn Soup is easy and tasty, do try and see.
About Corn Soup
Sweet Corn Soup can be made several ways but this is my version close to restauarnt style. You can add other vegetables if you like but this version is so creamy, rich and delicious that I would recommend to stick with adding just tender sweet corn kernels.
The speciality of this soup is that it comes out so creamy that you do not need to add any additional thickent agent like cornflour. However I’ve included cornflour in the ingredients list but its optional. You can make this Sweet Corn Soup using fresh corn on the cob or corn kernels or even frozen corn but make sure to use only sweet corn and not regular corn.
Sweet Corn Soup Ingredients
- Sweet Corn – Choose tender juicy sweet corn kernels. You can use use fresh corn on the cob or buy readymade shaved corn kernels(like how I did) or use frozen sweet corn.
- Milk – Use boiled, warm milk do not add raw milk. Use full fat milk for rich results as we are not adding any cream here.
- Herbs & Spices – I have used parsely, pepper powder. If you do not have parsely just replace it with oregano or any seasoning herb.
- Cornflour(optional) – I have not used cornflour slurry. If you wish to add – mix 1 tsp cornflour to 2 tbsp water, mix well to form cornflour slurry. If you are using add it in step 18.
- Garnish – I have used spring onion and pepper powder for garnish.
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Corn Soup | Sweet Corn Soup
Sweet Corn Soup is a truly comforting soup which is delicious, rich and creamy perfect to enjoy as a starter. Sweet Corn Soup with juicy, tender corn, herbs and spices which is perfect to enjoy.
Ingredients
- 3 cups sweet corn kernels
- 1/2 cup milk
- 1/4 tsp pepper powder
- 1/4 tsp parsely optional
- 1/4 tsp crushed pepper
- water as needed
- salt to taste
Instructions
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To a sauce add 1 cup water and let it boil.
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Place 2 cups sweet corn kernels inside a steamer and place it inside the sauce pan.
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Cover with lid and steam cook for 10 mins until corn is soft. If pressure cooking then pressure cook for 4 whistles.
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Corn is cooked soft. Open, remove the corn kernels.
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Reserve around 1/2 cup corn kernels in a bowl and set aside.
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Now add the rest of the corn kernels to a large mixer jar along with 1/2 cup water.
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Grind it to a fine puree. Transfer to a strainer.
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Extract the puree completely, press and extract. Discard the fibrous remains. You can skip this step and use the puree as such without straining too. Use slightly big holed strainer for this.
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Creamy sweet corn puree is ready.
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Add this to a pan.
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Add 1/2 cup water to it.
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Mix it well.
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Bring the soup to a boil stir occasionally. Boil for 3-5 mins.
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Add 1/4 tsp pepper powder, salt to taste and 1/4 tsp dried parsely.
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Mix it well.
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Add 1/2 cup milk(boiled, cooled).
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Add 1/2 cup reserved corn.
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Mix it well. Check for salt and adjust seasonings at this stage. Adjust consistency if its too thick add little water. I did not add any thickening agent like cornflour slurry but if you feel the soup very runny then add 2 tbsp water to 1 tsp cornflour mix it well and then add it to soup. Mix well and keep cooking for the soup to become thick and creamy.
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Add 1/4 tsp crushed pepper.
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Creamy Sweet Corn Soup is ready.
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Enjoy hot with a garnish of spring onion and pepper powder.
Notes
- Adding soya sauce gives a nice chinese flavour to the soup, if you wish you can add 1/8 tsp, don’t add more it will change the flavour and color of the soup. If you have vegetable stalk, add it instead of water.
- If you want you can 1/4 cup fresh cream to make this soup more rich and creamy.
- Adjust water according to the thick consistency of the soup.
- Spring onions / coriander leaves can be added for garnishing.
- After adding corn flour the soup thickens faster so adjust water accordinglyif you are adding cornflour slurry.
Nutrition Facts
Corn Soup | Sweet Corn Soup
Amount Per Serving (150 ml)
Calories 40
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 7mg2%
Sodium 46mg2%
Potassium 102mg3%
Carbohydrates 4g1%
Fiber 0.2g1%
Sugar 3g3%
Protein 2g4%
Vitamin A 308IU6%
Vitamin C 0.4mg0%
Calcium 78mg8%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Corn Soup Recipe Step by Step
1.To a sauce add 1 cup water and let it boil.
2.Add 3 cups sweet corn kernels inside a steamer and place it inside the sauce pan.
3.Cover with lid and steam cook for 10 mins until corn is soft. If pressure cooking then pressure cook for 4 whistles.
4.Corn is cooked soft. Open, remove the corn kernels.
5.Reserve around 1/2 cup corn kernels in a bowl and set aside.
6.Now add the rest of the corn kernels to a large mixer jar along with 1/2 cup water.
7.Grind it to a fine puree. Transfer to a strainer.
8.Extract the puree completely, press and extract. Discard the fibrous remains. You can skip this step and use the puree as such without straining too. Use slightly big holed strainer for this.
9.Creamy sweet corn puree is ready.
10.Add this to a pan.
11.Add 1/2 cup water to it.
12.Mix it well.
13.Bring the soup to a boil stir occasionally. Boil for 3-5 mins.
14.Add 1/4 tsp pepper powder, salt to taste and 1/4 tsp dried parsely.
15.Mix it well.
16.Add 1/2 cup milk (boiled, cooled).
17.Add 1/2 cup reserved corn.
18.Mix it well. Check for salt and adjust seasonings at this stage. Adjust consistency if its too thick add little water. I did not add any thickening agent like cornflour slurry but if you feel the soup very runny then add 2 tbsp water to 1 tsp cornflour mix it well and then add it to soup. Mix well and keep cooking for the soup to become thick and creamy.
19.Add 1/4 tsp crushed pepper.
20.Creamy Sweet Corn Soup is ready.
Enjoy hot with a garnish of spring onion and pepper powder.
Expert Tips
- Adding soya sauce gives a nice chinese flavour to the soup, if you wish you can add 1/8 tsp, don’t add more it will change the flavour and color of the soup. If you have vegetable stalk, add it instead of water.
- If you want you can 1/4 cup fresh cream to make this soup more rich and creamy.
- Adjust water according to the thick consistency of the soup.
- Spring onions / coriander leaves can be added for garnishing.
- After adding corn flour the soup thickens faster so adjust water accordinglyif you are adding cornflour slurry.
- Cornflour slurry acts as a thickening agent in soups, pudding etc..
Serving & Storage Suggestion
Sweet Corn Soup is a great dish to savour by itself. However you can accompany it with bread, croutons or garlic bread, pasta etc.
Sweet Corn Soup keeps well in room temperature for about a day and in fridge for 1 more day. As its milk based soup I would suggest to consume and finish it off the day it is made itself.
FAQS
1.How to check if corn is cooked perfectly?
You can check doneness of corn by tasting and seeing the color change. Sweet corn is mostly pale yellow in color when raw but after the corn is cooked it becomes deep yellow in color.
2.What is corn soup made of?
Corn Soup is made using sweet corn kernels, milk, herbs, spices etc. You can use fresh corn or tinned corn or even frozen corn this recipe. I would recommend using fresh sweet corn kernels.
