Sweet Corn Soup

  • August 17, 2020
  • Last Modified: October 2, 2020
  • 0 Comments
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When fresh 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

Love Indo Chinese Recipes? Love Sweet Corn? Looking for vegetable loaded soup recipes? Presenting Indo Chinese Style Sweet Corn Soup. Loaded with vegetables, this simple, comforting Indian Style Sweet Corn Soup is made without any cornflour.

Indian Monsoons mean only one thing “Sweet Corn” or “Bhutta” as its called in Hindi. Grilled Corn on the cob, Steamed Corn with a dollop of butter or simply adding them to a ton of dishes cooked at home, we simply cannot get over this seasonal produce.

Though corn is available throughout the year, the produce available during Indian Monsoons are naturally sweet, tender and delicious. They make the best choice for soup or grilled corn, among other things.

We indulge in soups occasionally so I love making soups from scratch. We don’t prefer buying store bought ready to eat soup packets even though they are time saving but are loaded with sodium and preservatives.

Over the weekends, soups make an ideal lunch served with a side of bread or a salad. I served the Sweet Corn Soup with home made Whole Wheat Onion Mushroom Focaccia. A refreshing change from the usual lunch menu.

The soup is loaded with vegetables and we prefer it that way. Usually cornflour is added in soups, especially Indo Chinese recipes for thickening. I have instead used the corn puree to provide thickness.

Sweet corn Vegetable soup without cornflour

Let me tell you that this soup is not thick like restaurant style but definitely nutritious and loaded with vegetables. It is light and can be sipped warm or piping hot on a cold winter evening or monsoons.

Ingredients for Sweet Corn Soup

  • Vegetables used Sweet Corn, Carrots, Green Peas (Frozen at home), Spring Onions or Scallions, Garlic and Ginger.
  • I have used a tiny amount of soy sauce and my personal favourite – Sriracha Sauce! It has a lovely garlicky flavour and packs a punch to the soup.
  • You can add – Red Chilli Sauce, Green Chilli sauce and Vinegar too. I have avoided vinegar as per personal preference. If you avoid vinegar like us, you can add some lemon juice after the soup is off the stove or just before serving.
  • Since I have avoided Cornflour for thickening the soup. I have ground 1/2 the portion of the sweet corn and added the thick paste to provide the soup some thickness.
  • If you are adding Cornflour to this recipe – Take 2 to 3 tsps of cornflour and dilute it in 1/2 cup (125 ml water), mix and add to the recipe during the final stages of the soup preparation.
  • I have used plain water instead of vegetable stock.
  • Salt and Black Pepper are added for seasoning and flavour.
  • Some scallion greens added for garnishing while serving.

How to Make 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 corn readily sold in packets as well. Honestly with a good sharp knife, chopping / slicing the corn from the cob is a matter of few minutes.

Fresh Corn on the Cob

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.

Ingredients chopped for the sweet corn soup - carrots, peas, scallions, ginger and garlic

While the half portion of sweet corn goes into the soup, the remaining half is added into a mixer grinder jar. Grind it smoothly, use some hot water if required to get a creamy texture. Keep it aside.

Grinding half the portion of corn
Thick sweet corn puree to thicken the soup

Now heat a Kadhai or pot, add olive oil, grated garlic, ginger and scallions. Saute well until there is no raw smell.

Heating olive oil in the pan
sauteing scallions, garlic and ginger in oil
Saute the scallions, ginger and garlic until there is no raw smell

Now add all the vegetables (Corn + Carrot + Peas). Add Salt and Pepper and mix well.

Adding vegetables

Now add water or stock and allow it to boil. The vegetables should cook within 10 minutes.

Adding stock or water to the vegetables

After 10 odd minutes, add the sweet corn puree. Add crushed black pepper, soy sauce and sriracha sauce. Check salt and add only, if required.

adding the sweet corn puree to thicken the soup
Checking if vegetables are cooked
Adding Soy sauce and black pepper
Sriracha sauce added to the soup for the extra spice and garlic kick.

Allow the soup to simmer for a couple of minutes (with lid closed) and then switch off the flame, add scallion greens and serve immediately.

Simmer and the soup is ready to serve

Recipe Notes

  • From the 2 corns as shown in the picture (1st pic), I was able to get 1 & 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 since I have avoided cornflour in the recipe.
  • I have pureed the raw corn because it would simmer in the soup pot for sometime while the other vegetables cook.
  • Chop the vegetables finely. It reduces cook time. If you find chopping strenuous, use a food processor.
  • Ensure the vegetables are not overcooked. It should have a bite while drinking the soup.
  • 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.
  • If you are using cornflour, you can add 1 cup of fresh corn for this recipe instead of the 1 1/2 cups. If you like corn, add more, as required. It is your choice entirely!
  • Restaurant style sweet corn soup is usually sweet. If you like the taste, add some sugar while the soup is simmering (after the soy sauce and sriracha are added). In case you don’t prefer refined sugar, jaggery tastes great too. Have tried and tested!
  • I have used 2 tsp black pepper powder for this recipe as we love pepper. I have used the powder to cook  with vegetables and coarsely ground pepper to the soup. Adjust the quantity to your taste and preferences. 

FAQ’S / Additional Notes

What other vegetables can be added?

If you like a vegetable loaded soup, you can add French Beans, bell peppers and grated cabbage besides carrots and green peas. I have added vegetables that were available at home.

In case you are adding grated cabbage and bell pepper, please add it after the other vegetables i.e. carrots, peas, sweet corn have cooked 50% because cabbage and peppers take very little time to cook. French beans can be added with carrots and peas. Finely chop all ingredients in uniform size.

Can we use frozen corn?

If corn is not in season and you have frozen corn in your freezer, you can use it for this recipe. Just thaw it before using.

What other Sauces can be added to flavour the soup?

I have just added soy sauce and my personal favourite Sriracha as it has a garlic punch to it. You can add red chilli sauce, green chilli sauce, vinegar to this soup. Only thing to remember is when adding the sauces, please ensure you season the soup at the end.

The sauces have sodium in them and soy sauce especially is very salty so adding the salt at the very end is the best way to ensure your soup doesn’t taste very salty.

How to flavor soup?

Vegetable Stock provide good flavour to soups. It is readily available in super markets and / or can be easily made at home with vegetable peels, herbs etc and stocked in the refrigerator if you regularly consume soups at home.

Alternatively, if you are like us, who don’t consume soups that often and don’t have the stock at home can flavour the soup with herbs, sauces and seasonal produce.

How to Make the soup thicker without cornflour?

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). I personally recommend the vegetable puree.

Can the soup be made ahead and reheated?

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.

Some Sweet Corn Recipes on the Blog –

Indo Chinese Sweet Corn Soup

Sweet Corn Soup

Vidya Narayan
Vegetarian Sweet Corn Soup Indian Chinese Style or Indo Chinese Sweet Corn Soup Recipe loaded with vegetables. Contains No Cornflour. Serve this soup as lunch with a side of bread or as a starter, appetizer and/ or light snack. Can be made with fresh or frozen sweet corn.
0 from 0 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Soup
Cuisine Chinese, Indian
Servings 4 bowls

Ingredients
  

  • 1 1/2 cups Sweet Corn
  • 1 cup Carrots (Chopped finely)
  • 1/2 cup Green Peas
  • 2 tbsp Scallions or Spring Onions Chopped
  • 1 tsp Ginger (grated)
  • 1 tsp Garlic (grated)
  • 1 tbsp Olive Oil
  • 3-4 cups Water or Stock as required
  • 2 tsp Black Pepper Powder
  • 2 tsp Soy Sauce
  • 1 tbsp Sriracha Sauce
  • Salt to taste
  • 2 tbsp Scallion Greens for Garnish

Instructions
 

  • For this recipe, I have used 2 corns (1 & 1/2 cups). Half of the corn is pureed and the remaining half is added with the other vegetables.
  • Prep the vegetables – Finely chopped carrots, Frozen Peas, ginger and garlic finely grated, scallions chopped and some greens kept aside to chop and add towards the end.
  • Add half the quantity of sweet corn in a mixer grinder jar. Grind it smoothly, use some hot water if required to get a creamy texture. Keep it aside.
  • Now heat a Kadhai or pot, add olive oil, grated garlic, ginger and scallions. Saute well until there is no raw smell.
  • Now add all the vegetables (Corn + Carrot + Peas). Add Salt and Pepper and mix well.
  • Now add water or stock and allow it to boil. The vegetables should cook within 10 minutes.
  • After 10 odd minutes, add the sweet corn puree. Add crushed black pepper, soy sauce and sriracha sauce. Check salt and add only, if required.
  • Allow the soup to simmer for a couple of minutes (with lid closed) and then switch off the flame, add scallion greens and serve immediately.

Notes

1 cup is 250 ml measurement, 1 tsp is 5 ml and 1 tbsp is 15 ml. 
  • From the 2 corns as shown in the picture (1st pic), I was able to get 1 & 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 since I have avoided cornflour in the recipe.
  • I have pureed the raw corn because it would simmer in the soup pot for sometime while the other vegetables cook.
  • Chop the vegetables finely. It reduces cook time. If you find chopping strenuous, use a food processor.
  • Ensure the vegetables are not overcooked. It should have a bite while drinking the soup.
  • 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.
  • If you are using cornflour, you can add 1 cup of fresh corn for this recipe instead of the 1 1/2 cups. If you like corn, add more, as required. It is your choice entirely!
  • Restaurant style sweet corn soup is usually sweet. If you like the taste, add some sugar while the soup is simmering (after the soy sauce and sriracha are added). In case you don’t prefer refined sugar, jaggery tastes great too. Have tried and tested!
  • I have used 2 tsp black pepper powder for this recipe as we love pepper. I have used the powder to cook  with vegetables and coarsely ground pepper to the soup. Adjust the quantity to your taste and preferences. 
Keyword indo chinese recipes, sweet corn soup
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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