When fresh sweet corn is in season, try this warm and comforting Indo Chinese Style Sweet Corn Soup loaded with vegetables. Healthy, hearty and delicious soup recipe that uses No Cornflour!
Sweet Corn Soup is a hearty and comforting Vegetarian Soup from the Indo Chinese Cuisine. This restaurant style popular soup contains sweet corn kernels, loads of vegetables and condiments. Made without any Cornflour or Cornstarch, artificial thickeners, this soup is perfect for weeknight dinners during winters or when feeling under the weather.
One of the most ordered soup in most Chinese restaurants or take-away joints is Sweet Corn Soup. It can be easily made at home with extra dose of vegetables and turned into a filling meal for the family.
If you crave Restaurant style Chinese Food and want to make it at home, do try Vegetable Fried Rice and Mixed Vegetables in Hot Garlic Sauce.
Corn is loved by all age groups. We enjoy Sweet Corn in many ways such as Corn Salad, Air Fryer Corn Pakoda and our current favorite, Instant Pot Corn on the Cob.
Fresh corn is absolutely tender, melt in mouth and naturally sweet, making it one of the best snacks to enjoy. All it needs is a dollop of butter, some seasoning and spice.
This soup can be made-ahead, reheated and served for a couple of days. It can be refrigerated and/or frozen. Ideal for meal preps, busy weeknight meals or something soothing to sip during the day, this soup is satisfying.
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In India, fresh corn is available during Monsoons (June to September) and it is also the best time to make a big batch of soup using fresh seasonal produce.
Going by the soup recipes on the blog, you may have guessed my affinity towards making things from scratch, using minimal preservatives and cooking with fresh seasonal ingredients.
Soups can be easily made from a packet and they taste delicious because of the additives and MSG, not to forget, excess SODIUM. However, homemade is definitely delicious as we can control and choose ingredients.
Sweet Corn Soup Without Cornflour / Cornstarch
We love clear sweet corn vegetable soup and hence I have used CORN PUREE instead of any thickener. It provides just enough body to the soup.
Vegetable Puree are great thickeners and naturally vegan, gluten free.
For Eg, our Mushroom Soup Recipe uses Almond Flour to thicken the soup.
The consistency of this soup will be more BROTH like and will not be similar to restaurant style thick sweet corn soup. Perfect to clear those sinuses.
What I do guarantee is extra dose of vegetables and a whole lot of health!
Note (If adding Cornflour / Cornstarch) - Take 2 to 3 tsps of cornflour and dilute it in 1/2 cup (125 ml water). This slurry should be added after the vegetables have cooked / final stage of soup.
Additional Note - Use Tamari instead of Soy Sauce for a 100% GF recipe.
Ingredients
Vegetables used - Sweet Corn, Carrots, Frozen Green Peas, Spring Onions or Scallions, Garlic and Ginger.
Corn can be steamed using a steamer or if you want to prepare a big batch, consider using your Instant Pot. Takes hardly 5 minutes with No Supervision.
Condiments - I have used Soy Sauce and Sriracha. Sriracha or any hot sauce adds a bit of garlicky taste and heat, which we personally prefer.
Restaurant Style soup also contains Red Chilli Sauce and / or Green Chilli sauce and tomato ketchup combined with Vinegar.
Vinegar can be substituted with lemon or lime juice. Add it only before serving or after the soup is off the heat.
Vegetable Stock or Water can be used. I have used plain water instead of vegetable stock or broth.
Making Sweet Corn Soup from Scratch
For this recipe, I have used 2 corns. Half of the corn is pureed and the remaining half is added with the other vegetables.
You can use canned sweet corn or frozen corn for this recipe. Ensure you thaw the frozen corn completely before pureeing.
Prep the vegetables - Finely chopped carrots, Frozen Peas, ginger and garlic finely grated (I don't prefer the pieces in the mouth so grate it), scallions chopped and some greens kept aside to chop and add towards the end.
While the half portion of sweet corn goes into the soup, the remaining half is blended to a smooth consistency using hot water.
Now heat a soup pot, add olive oil, grated garlic, ginger and scallions. Sauté well until there is no raw smell.
Now add all the vegetables (Corn + Carrot + Peas). Season with salt and Pepper, mix well.
Add water or vegetable stock / broth and allow it to simmer. It would take approximately 10 minutes for the vegetables to cook.
Once veggies have cooked, add the sweet corn puree, black pepper, soy sauce and sriracha sauce. Mix and check seasoning. Add extra, if required.
Cover and cook the soup for a couple of minutes, switch off the flame, garnish with scallion greens and serve hot.
Recipe Notes
- From the 2 corns as shown in the picture (1st pic), I was able to get 1 and 1/2 cups (1 cup is 250ml) fresh corn. Half the quantity was used in the soup and the other half was pureed for thickness.
- Chop the vegetables finely. It reduces cooking time.
- If you don't have spring onions or scallions, add regular onions to the recipe. White onions are a good option instead of red onions.
- HOW TO ADD CORNFLOUR - Reduce the amount of sweet corn to 1 cup. Take 2 to 3 tsps of cornflour or cornstarch and dilute it in 1/2 cup (125 ml water). This slurry should be added after the vegetables have cooked / final stage of soup
- Restaurant style sweet corn soup is slightly sweet in taste. Sugar can be added along with the condiments. Honey, Maple Syrup (Vegan) or Palm Sugar are great options as sweetener.
- Quantity of Black Pepper Powder might seem a lot but we love spicy soups and especially when feeling under the weather. Feel free to reduce the quantity as per your preference.
FAQ'S / Additional Notes
If you prefer vegetable loaded soups, you can add French Beans, bell peppers and grated cabbage besides carrots and green peas. When adding vegetables, please note cooking time to prevent overcooking. Peppers can be added towards the end or when 50% cooking is completed to retain crunch.
Yes, this soup can be made all season using frozen corn. Thaw and use.
I have added soy sauce and Sriracha as it has a garlic punch to it. You can add red chilli sauce, green chilli sauce, vinegar to this soup. All condiments have salt or sodium so ensure you add salt with caution and only after taste checking.
Vegetable Stock provides good flavour to soups. Homemade stock or broth can be made with vegetable peals, herbs and can be stored / frozen to use. If using store bought, opt for a good organic brand with low sodium content.
Corn flour or Corn Starch is typically used in Chinese cooking to thicken the gravy or coat the vegetable etc while deep frying. If you are avoiding cornflour, you can add Potato Starch (easily available in supermarkets) and / or vegetable purees (like Corn puree as I have done) and / or make a Roux (Mixture of flour cooked with butter). Boiled potatoes and Almond Flour are the two options I use for gluten free and vegan soup recipes.
This soup can be frozen, thawed and reheated. I usually make extra soup and refrigerate it to enjoy some next day. You can either reheat in microwave and/or stove top.
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Sweet Corn Soup Recipe
Ingredients
- 1 ½ cups Sweet Corn Read Notes Below
- 1 cup Carrots finely chopped
- ½ cup Green Peas frozen
- 2 tbsp Scallions or Spring Onions finely chopped
- 1 tsp Ginger grated
- 1 tsp Garlic grated
- 1 tbsp Olive Oil
- 3-4 cups Water or Vegetable Stock
- 1 tsp Black Pepper Powder
- 2 tsp Soy Sauce light soy used
- 1 tbsp Sriracha Sauce
- Salt to taste
- 2 tbsp Scallion Greens for Garnish
1 cup is 250 ml measurement, 1 tsp is 5 ml and 1 tbsp is 15 ml.
Instructions
- Prep the vegetables, measure, keep the condiments ready and puree half the quantity of sweet corn (Refer Notes Point 1 below)
- Now heat a soup pot or pan, add olive oil, grated garlic, ginger and scallions. Sauté well until there is no raw smell.
- Now add all the vegetables (Corn + Carrot + Peas). Season with salt and Pepper, mix well.
- Add water or vegetable stock and allow it to simmer. The vegetables should take roughly 10 minutes to cook.
- Once vegetables have cooked, add the sweet corn puree. Add crushed black pepper, soy sauce and sriracha sauce. Mix and check seasoning, add extra, if required.
- Allow the soup to simmer for a couple of minutes (with lid closed) and then switch off the flame. Garnish the soup with scallion greens and serve immediately.
Notes
- I have used 2 corn on the cob for this recipe which yields 1 and 1/2 cups of shelled corn. Half the quantity was used for pureeing (thickening the soup) and the remaining half is added with other vegetables.
- Chop the vegetables finely. It reduces cooking time.
- If you don't have spring onions or scallions, add regular onions to the recipe. White onions are a good option instead of red onions.
- HOW TO ADD CORNFLOUR - Reduce the amount of sweet corn to 1 cup. Take 2 to 3 tsps of cornflour or cornstarch and dilute it in 1/2 cup (125 ml water). This slurry should be added after the vegetables have cooked / final stage of soup
- Restaurant style sweet corn soup is slightly sweet in taste. Sugar can be added along with the condiments. Honey, Maple Syrup (Vegan) or Palm Sugar are great options as sweetener.
- Quantity of Black Pepper Powder might seem a lot but we love spicy soups and especially when feeling under the weather. Feel free to reduce the quantity as per your preference.
- Leftovers and Storage - The soup can be refrigerated for 3 to 4 days. It can be frozen for later use. Thaw it completely before re-heating in a microwave and/or stove top.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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