Sweet corn soup is usually mild and hence mostly served with accompaniments like chilli vinegar (which is nothing but chopped spicy chillies marinated in vinegar), soy sauce and chilli sauce. There are so many variations of this soup, like the inclusion of chicken, crabs and in this case, lots of veggies. Now, most recipes for this soup will call for canned cream corn. However since this soup is all about corn I’ve avoided the canned creamed corn and used freshly steamed sweet corn instead, to keep this soup as healthy and fresh with all it’s natural goodness. However, if you are pressed for time, there’s nothing like just using the canned one. This recipe comes from my mom’s recipe book which is probably almost 35+ years old. She was happy to hand it over to me as she knows my love and passion for cooking and trying out new meals! Besides these old handwritten recipe’s have their own charm and are always precious, don’t ya think so? There are so many dishes that I plan on trying out and will definitely be sharing them with you guys.
Corn vegetable soup is undoubtedly one of my favorite soups. But the weird part is, I never really liked this soup before, for that matter I disliked corn as a child. Don’t ask me why!! I really don’t have a clue. But thanks to my little sister, who introduced me to this spicy and tangy corn chaat ( Indian version of corn salsa) one day, and I began liking it. Now I try to include it in my meals occasionally.
SWEET CORN SOUP INGREDIENTS
For this fresh corn soup, you will need
Fresh or frozen sweet corn Veggies of choice, I’ve used carrots, bell peppers, and green beans. Seasonings like salt, pepper, and sugar Cornflour slurry i.e cornflour mixed with water or stock Some veg stock or water. I highly suggest using stock for that flavor.
HOW TO MAKE SWEET CORN SOUP AT HOME? | HOW TO MAKE CREAMY CORN SOUP?
Indian style corn soup is really easy to make and the best part is that it is ready under 30 minutes. There are a few steps involved in making this sweet corn soup.
Make a paste of the steamed or boiled sweet corn Next mix the corn paste with vegetable stock/water in a pot, cook for 2 minutes. Add remaining steamed corn kernels along with other chopped veggies. Bring to a boil, reduce the heat and simmer for 5 minutes. Season the soup with salt, pepper & sugar. Add the cornflour slurry to thicken up the soup. Serve the soup along with some chilli vinegar, green/red chilli sauce & soy sauce on the side.
Sweet corn soup makes for a really great weeknight dinner meal idea, along with some cheesy garlic toasted bread! Agree? Well my family always gives me a nod on that one :p So I hope you do try this simple Indian corn soup recipe, don’t forget to let me know how you liked it 🙂
DON’T FORGET TO CHECK OUT THESE SOUP RECIPES TOO,
Hot and sour soup (Vegan, Indian Chinese style) Vegan pumpkin soup from scratch
STEP BY STEP INSTRUCTIONS TO MAKE INDO-CHINESE SWEET CORN SOUP | INDIAN SWEET CORN SOUP
1.Transfer 1 & 3/4 cups of steamed corn kernels to a food processor, churn it with without any water until you get a smooth paste.
2.In a heavy bottomed pot, add vegetable stock/water and the prepared corn paste , mix well and heat for 2 minutes on medium heat. 3.Add remaining 1/4 cup of steamed corn kernels along with other chopped vegetables. Stir it well and bring to a boil. Cook for 5 minutes on medium heat, stirring occasionally. 4.Add salt, pepper & sugar, mix well. 5.Dilute the cornflour in 1/2 cup of cold water, reduce the heat and add to the soup stirring continuously until the soup has thickened. 6.Switch off the heat, transfer the soup in serving bowls, garnish with finely chopped scallion greens/spring onions along with some chilli vinegar, green/red chilly sauce & soy sauce on the side.
NOTES
HOW TO MAKE INDO-CHINESE SWEET CORN SOUP?
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