Sweet corn soup recipe with step-by-step pictures. Sweet corn soup is a thick, creamy, delicious and comforting Indo-Chinese soup, enjoyed by adults and children alike. Skip take-out and make your own sweet corn soup at home. It is ridiculously easy and tastes just as good!
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
- HOW TO MAKE SWEET CORN SOUP AT HOME? | HOW TO MAKE CREAMY CORN SOUP?
- DON’T FORGET TO CHECK OUT THESE SOUP RECIPES TOO,
- STEP BY STEP INSTRUCTIONS TO MAKE INDO-CHINESE SWEET CORN SOUP | INDIAN SWEET CORN SOUP
- HOW TO MAKE INDO-CHINESE SWEET CORN SOUP?
- Sweet Corn Soup | How To Make Sweet Corn Soup
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
- For chicken and corn soup | sweet corn chicken soup , use chicken stock instead and garnish with pieces of cooked chicken before serving.
- For corn soup recipe with egg, throw in a beaten egg when the soup is boiling towards the end.
- To make corn crab soup, garnish with boiled crab meat before serving. Use chicken stock or veg stock to make the soup.
- I strongly suggest using veggie or chicken stock, because it just adds so much more flavor. In case you don’t have stock, add the same amount of water and just throw in a bouillon cube. Adjust salt accordingly as the bouillon already has salt.
- If using creamed style canned corn, use 1 cup instead of 2 cups of boiled sweet corns.
- Feel free to use any veggies of your choice, or make it a simple sweet corn soup, add extra steamed corn kernels instead.
HOW TO MAKE INDO-CHINESE SWEET CORN SOUP?
Sweet Corn Soup | How To Make Sweet Corn Soup
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups steamed organic sweet yellow corn kernels
- 4 to 5 cups vegetable stock/water
- 1.5 cups mixed vegetables, 1/2 cup each chopped carrots, chopped french beans, red/yellow bell peppers
- 3 tbsp cornflour
- 1/4 tsp white pepper powder, you may use black pepper too
- 1 to 2 tsp salt or to taste, add accordingly if using ready made stock since it already has salt
- 1/2 tsp sugar, adjust as per desired sweetness
- 1 tsp ajinomoto, MSG, optional, I have skipped
Instructions
- 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.
- In a heavy bottomed pot, add vegetable stock/water and the prepared corn paste, mix well and heat for 2 minutes on medium heat.
- 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.
- Add salt, pepper & sugar, mix well.
- 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.
- 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
- For chicken and corn soup | sweet corn chicken soup , use chicken stock instead and garnish with pieces of cooked chicken before serving.
- For corn soup recipe with egg, throw in a beaten egg when the soup is boiling towards the end.
- To make corn crab soup, garnish with boiled crab meat before serving. Use chicken stock or veg stock to make the soup.
- I strongly suggest using veggie or chicken stock, because it just adds so much more flavor. In case you don’t have stock, add the same amount of water and just throw in a bouillon cube. Adjust salt accordingly as the bouillon already has salt.
- If using creamed style canned corn, use 1 cup instead of 2 cups of boiled sweet corns.
- Feel free to use any veggies of your choice, or make it a simple sweet corn soup, add extra steamed corn kernels instead.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Sweet Corn Soup | How To Make Sweet Corn Soup
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups steamed organic sweet yellow corn kernels
- 4 to 5 cups vegetable stock/water
- 1.5 cups mixed vegetables, 1/2 cup each chopped carrots, chopped french beans, red/yellow bell peppers
- 3 tbsp cornflour
- 1/4 tsp white pepper powder, you may use black pepper too
- 1 to 2 tsp salt or to taste, add accordingly if using ready made stock since it already has salt
- 1/2 tsp sugar, adjust as per desired sweetness
- 1 tsp ajinomoto, MSG, optional, I have skipped
Instructions
- 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.
- In a heavy bottomed pot, add vegetable stock/water and the prepared corn paste, mix well and heat for 2 minutes on medium heat.
- 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.
- Add salt, pepper & sugar, mix well.
- 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.
- 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
- For chicken and corn soup | sweet corn chicken soup , use chicken stock instead and garnish with pieces of cooked chicken before serving.
- For corn soup recipe with egg, throw in a beaten egg when the soup is boiling towards the end.
- To make corn crab soup, garnish with boiled crab meat before serving. Use chicken stock or veg stock to make the soup.
- I strongly suggest using veggie or chicken stock, because it just adds so much more flavor. In case you don’t have stock, add the same amount of water and just throw in a bouillon cube. Adjust salt accordingly as the bouillon already has salt.
- If using creamed style canned corn, use 1 cup instead of 2 cups of boiled sweet corns.
- Feel free to use any veggies of your choice, or make it a simple sweet corn soup, add extra steamed corn kernels instead.
Forminhas, a kind of an hors d’oeuvre is mostly served as an appetizer at most Goan weddings and other parties. It’s nothing but a canapé stuffed with delicious vegetarian or non-vegetarian mixture. It makes for an impressive appetizer and is super simple to prepare too!
I had almost forgotten about this until I came across Nandini’s post a few months ago as it’s been a while I last attended any wedding in Goa. During my visit to Mumbai, whilst having a casual conversation, rather more of a food discussion with my Mum-in-law, I learnt that she’s made this several times for parties etc. It actually is a pretty simple, delicious and quick appetizer to assemble.
- ALTERNATIVES FOR CANAPE BASKETS
- LOOKING FOR MORE GOAN SNACKS LIKE THESE FORMINHAS, THEN YOU MAY ALSO ENJOY THESE
- INSTRUCTIONS TO MAKE GOAN FORMINHAS
- HOW TO MAKE FORMINHAS?
- Forminhas Recipe (Goan Savory Stuffed Canapés)
ALTERNATIVES FOR CANAPE BASKETS
It is much easier if you have ready-made canapé baskets. But if you don’t have them you can still make some forminhas either by making the canapes from scratch, if you have mini tart molds. Or else you can even stuff this mixture in either of these,
- Baked wonton cups
- Commercially available mini fillo shells
- Or spread it over crackers/toasts, basically anything that is nice and crispy.
The possibilities for the filling are endless too! So without further ado, let me share my Mum-in-law’s version for now!
LOOKING FOR MORE GOAN SNACKS LIKE THESE FORMINHAS, THEN YOU MAY ALSO ENJOY THESE
- Prawn potato chops
- Egg chops
- Fish Cutlets
- Stuffed squids with recheado masala
INSTRUCTIONS TO MAKE GOAN FORMINHAS
1.Add all the cubed veggies and fruits in a bowl. Add mayo depending on how creamy you like it. Season with salt and pepper. Mix well.
2.You can let the mixture refrigerate and then fill the canapés before serving.
NOTE
1.For a non veg version, you can all add, boiled egg, fish , shrimps or meat to the above mixture.
HOW TO MAKE FORMINHAS?
Forminhas Recipe (Goan Savory Stuffed Canapés)
Ingredients1x2x3x
- About 18-20 canapés
- 1/2 cup boiled green peas
- 1/2 cup boiled cubes carrots
- 1/2 cup boiled cubed potatoes
- 1/2 cup cubed apples, I prefer to leave the skin on
- 1/2 cup cubed pineapple
- 1/4 to 1/2 cup mayonnaise
- salt and pepper, to season
Instructions
- Add all the cubed veggies and fruits in a bowl. Add mayo depending on how creamy you like it. Season with salt and pepper. Mix well.
- You can let the mixture refrigerate and then fill the canapés before serving.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
