About
Sweet corn soup is a classic Indo-Chinese comfort soup recipe made with sweet corn and vegetables that can be a perfect appetizer meal prepared in the Instant Pot pressure cooker or Stovetop. Vegan and Gluten-free.
Sweet corn soup is a tasty, comforting soup made by boiling potato puree with spices. Sweet corn soup is added with sweet Corn for crunchiness & flavors and ideal choice as an appetizer & as a replacement for evening tea. The baby Corn Soup Recipe is simple and quick to cook.
With just a few simple ingredients this comforting corn soup will be ready in about 30 minutes. Use fresh corn or canned corn. Serve hot as brunch or a light lunch or dinner with crusty bread or pasta.
Creamy Sweet Corn Soup Delight
Sweet corn soup is a flavorful and creamy soup made primarily from sweet corn kernels. It's a popular dish in many cuisines around the world, known for its comforting taste and versatility. The soup typically features a base of sautéed aromatics like onions and garlic, combined with sweet corn and often other vegetables, and then blended to achieve a smooth and creamy texture. Here's a brief overview of what sweet corn soup entails:
Ingredients
- 5 medium-sized baby corn
- 1.5 cups water
- 3 tablespoons water – for blending corn
- 2 teaspoon oil or butter
- 2 cloves garlic (minced)
- ½ inch ginger (minced)
- 1 green chili (finely chopped)
- ¼ cup carrot (finely chopped)
- 2 tablespoons chopped spring onion whites
- ½ teaspoon crushed black pepper or add as per taste
- ½ cup sweet corn (fresh or frozen)
- salt to taste
- 3 cup water
- 1.5 teaspoon white vinegar
- 1 tsp corn flour
- ¼ cup corn flour
Instructions
- Rinse baby corn, trim the edges chop them roughly and transfer to a pressure cooker.
- Now pressure cook for 4-5 whistles or until mushy.
- Remove steamed corn cobs with the help of pasta tongs and place them in a bowl or plate. Leave the corn cobs to cool at room temperature.
- Use a knife to carefully scrape the corn kernels from the cobs.
- now prepare sweet corn paste by taking pressure-cooked sweet corn in a blender with 3 tablespoons of water.
- Grind to a smooth paste.
- Heat a large pot on medium heat.
- Once it’s hot, add oil to it, and then add the chopped ginger, garlic, and green chili.
- Saute the garlic and ginger for 30 seconds and then add the carrots and green onion whites.
- Mix and sauté for two minutes on low heat or until vegetables are slightly cooked.
- Also, add the remaining ½ cup of sweet corn.
- Keep the heat to a low and add the blended corn paste. Stir and mix well.
- further, add 3 cup water, and salt to taste, and stir well.
- Bring the soup to a boil on medium-low to medium heat. Stir occasionally.
- now prepare a corn flour slurry by mixing 1 tsp corn flour in ¼ cup water.
- Mix well to a lump-free mixture and then add this paste or slurry to thicken the sweet corn soup.
- Mix it with the entire soup mixture.
- Also, add the white vinegar along with the crushed black pepper and Adjust the salt at this stage. Mix well.
- Stir and let the soup come to a boil. Lower the heat and let it simmer for 2-3 more minutes.
- Check the seasonings and adjust if necessary. Pour the corn soup into soup bowls.
- Garnish the sweet corn soup with green onion greens and serve hot!
Notes
- You may add other veggies like beans, cabbage, and mushroom to this soup.
- The consistency of the soup is thickish more like cream soup.
- also, to make it sweeter, add a tsp of sugar. my sweet corns were too sweet so I skipped it.
- For the liquids, you can choose water or vegetable stock.
- Use freshly ground pepper powder.
- Adjust the consistency by adding less or more water or veggie stock.
- furthermore, add corn flour paste checking the consistency.
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Nutrition Information:
Serving Size:
about 1 cupAmount Per Serving: Calories: 150-200Total Fat: 6-10gSodium: 20-30mgCarbohydrates: 20-30gFiber: 2-4gSugar: 5-8gProtein: 3-5g
Serving Suggestions
- Finally, enjoy sweet corn soup garnished with spring onions.
- Serve the soup hot and garnish with chopped celery, scallion/spring onion greens, or crushed black pepper. This recipe serves 2 servings but is easily adaptable to be scaled to make a larger batch.
- If there are any leftovers, refrigerate for 1 to 2 days. Reheat in a small saucepan adding some water or vegetable stock to thin the soup a bit – as it will thicken more after refrigeration.
Frequently Asked Questions (FAQs) about Sweet Corn Soup:
Q: Can I use canned sweet corn for this soup?
A: Yes, you can use canned sweet corn if fresh or frozen corn is not available. Just make sure to drain and rinse the canned corn before adding it to the soup.
Q: Can I make this soup ahead of time?
A: Absolutely! You can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Q: Can I freeze sweet corn soup?
A: While you can freeze the soup, keep in mind that dairy-based soups like this one might have a change in texture after freezing. It’s best to consume it fresh for the creamiest consistency.
Q: Can I make this soup dairy-free?
A: Yes, you can make a dairy-free version by using plant-based milk (such as almond milk or oat milk) instead of regular milk or cream. Additionally, you can use a dairy-free butter substitute or olive oil to sauté the aromatics.
Q: What can I use to thicken the soup besides flour?
A: If you’re looking for a gluten-free option or want to avoid using flour, you can use cornstarch as a thickening agent. Mix a tablespoon of cornstarch with a little cold milk and then add it to the soup while it’s simmering.
Q: Can I add other vegetables to the soup?
A: Absolutely! Feel free to customize the soup by adding vegetables like diced potatoes, bell peppers, or peas for added flavor and texture.
Q: What can I serve with sweet corn soup?
A: Sweet corn soup pairs well with crusty bread, garlic bread, or even some simple crackers. It can also be served as a starter before a larger meal.
Q: Can I use chicken broth instead of vegetable broth?
A: Yes, you can use chicken broth if you prefer a non-vegetarian version. It will add a slightly different flavor profile to the soup.
Q: How can I make the soup spicier?
A: To add a kick of spice, consider adding a pinch of red pepper flakes or a dash of hot sauce while sautéing the aromatics. Adjust the amount according to your spice preference.
Q: Can I garnish the soup with something other than parsley or chives?
A: Absolutely! You can get creative with your garnishes. Try adding a drizzle of truffle oil, a sprinkle of grated cheese, or some crumbled bacon for extra flavor.
Q: Can I use an alternative to an immersion blender?
A: If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be sure to let the soup cool slightly before blending, and don’t fill the blender jar too full to avoid splattering.
conclusion
In conclusion, sweet corn soup is a delightful and comforting dish that combines the natural sweetness of corn with a creamy and savory base. This soup is a testament to the harmony of flavors and textures that can be achieved through skillful cooking. Whether enjoyed as a standalone appetizer or a light meal, sweet corn soup offers a fulfilling culinary experience that appeals to a wide range of palates.
With its simple yet enticing preparation, sweet corn soup showcases the art of transforming basic ingredients into a symphony of taste. The sautéed aromatics and tender vegetables create a flavorful foundation, while the star ingredient—sweet corn—lends its inherent sweetness and vibrant color to the dish. The process of simmering and blending creates a luxurious, velvety texture that envelops the palate in comfort.
Also read: Chicken Momos Recipe (step by step)
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