sweet corn soup

Here’s a simple and delicious Sweet Corn Soup recipe — Indo-Chinese style, slightly thick, comforting, and perfect as a starter or light meal.


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🥣 Sweet Corn Soup Recipe (Veg | Indo-Chinese Style)

Serves: 2–3 | Prep + Cook Time: ~25 mins


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🌽 Ingredients

1 cup sweet corn kernels (fresh, frozen, or canned)

3 cups water or vegetable stock

1 small carrot – finely chopped

2 tbsp spring onion (white part) – chopped

1–2 tbsp spring onion (green part) – for garnish

1 tbsp cornflour (cornstarch)

2 tsp oil or butter

Salt – to taste

1/4 tsp white or black pepper

1 tsp sugar (optional, enhances flavor)

1 tsp soy sauce (optional, for depth)

1 green chili (optional) – chopped for a little heat



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🔪 Preparation

1. Boil or steam ½ cup of the corn and blend into a coarse paste.


2. Keep the other ½ cup whole to add texture.


3. Dissolve cornflour in 3 tbsp water to make a slurry. Set aside.




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🍳 Cooking Steps

1. Sauté Aromatics & Veggies:

Heat oil or butter in a pot.

Add spring onion whites and sauté for 1 minute.

Add carrots (and optional green chili) and sauté for 2–3 minutes.


2. Add Corn & Simmer:

Add both whole and pureed corn. Mix well.

Pour in 3 cups of water or veg stock.

Add salt, sugar, and pepper.

Bring to a boil, then simmer for 5–6 minutes.


3. Thicken Soup:

Stir in the cornflour slurry while mixing continuously.

Cook for 2–3 minutes until slightly thickened.


4. Finish & Serve:

Add soy sauce if using.

Check seasoning and adjust salt or pepper.

Garnish with spring onion greens and serve hot.



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✅ Tips:

For extra richness, add a spoon of cream before serving.

You can use store-bought creamed corn to save time.

Add boiled and shredded chicken for a chicken corn soup version.



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Would you like recipes for hot and sour soup, manchow soup, or a light clear veg soup next?


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