Creamy Sweet Corn Soup Recipe – Easy Indian-Style Comfort Food

Last Updated on 4 months by Neha Deshmukh

Creamy Sweet Corn Soup Recipe – Easy Indian-Style Comfort Food

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s sweet, creamy, and bursting with flavour. This sweet corn soup is a family favourite – I first made it when I was craving something light yet satisfying, and it’s been a go-to ever since! It’s super easy to make, and perfect for a cozy night in, or even as a lovely starter for a special occasion.

Why You’ll Love This Recipe

This isn’t your average sweet corn soup. We’re giving it a little Indian twist with simple techniques that elevate the flavour. It’s creamy, naturally sweet, and comes together in under 30 minutes. Plus, it’s incredibly versatile – you can easily adjust the spice level or make it vegan. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 2 corn cobs
• 1.5 tablespoons neutral-flavored oil (like sunflower or canola)
• 2 tablespoons spring onion whites (chopped)
• 1 teaspoon celery (finely chopped)
• 1.5 cups water or vegetable stock
• 2 teaspoons cornstarch
• 0.25 teaspoon fresh crushed black pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using a good quality vegetable stock really makes a difference here – it adds a lovely depth of flavour. If you’re using water, that’s totally fine too, but the stock just takes it up a notch.

Now, about the corn! Indian sweet corn is naturally sweeter and more tender, which is fantastic for this soup. But if you can only find American sweet corn, that works perfectly well too. Just make sure it’s fresh – the flavour really shines through.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to steam those corn cobs for about 8-10 minutes, until they’re nice and tender. Once cooled slightly, carefully remove the kernels and set aside about 2 tablespoons for later – we’ll use these for a bit of texture.
2. Now, pop the remaining kernels into a blender with 3 tablespoons of water and blend until smooth. This is the base of our creamy goodness!
3. Heat the oil in a pan over medium heat. Add the chopped spring onion whites and celery and sauté for about 2 minutes, until they soften up a bit.
4. Pour in the blended corn paste and 1.5 cups of water or stock. Bring it to a gentle boil, stirring occasionally.
5. Add the reserved corn kernels, black pepper, and salt. Let it simmer for 2-3 minutes, allowing the flavours to meld together.
6. Time for the thickening magic! Mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this into the soup while stirring constantly.
7. Simmer for another 2-3 minutes, until the soup has reached your desired thickness.
8. Finally, garnish with the chopped spring onion greens and serve hot!

Expert Tips

• Don’t overcook the corn cobs! You want them tender, but still slightly firm.
• If you want an extra smooth soup, you can strain the blended corn paste through a fine-mesh sieve before adding it to the pan.
• Taste as you go! Adjust the salt and pepper to your liking.

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• Vegan Adaptation: Simply use plant-based stock and ensure no honey is used in any ingredient.
• Spice Level: My friend, Priya, loves a little kick, so she always adds a pinch of chili flakes to her soup. Feel free to do the same!
• Festival Adaptation: This soup makes a wonderful starter for Diwali or other celebrations. It’s light, flavourful, and always a crowd-pleaser. My family loves it as part of our festive spread.

Serving Suggestions

This creamy sweet corn soup is delicious on its own, or you can pair it with:

• A crusty bread roll for dipping
• A light salad
• Some crispy vegetable pakoras

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water or stock to loosen it up a bit.

FAQs

1. Can I use frozen corn instead of fresh corn cobs?

Yes, you can! If using frozen corn, you’ll need about 1.5 cups. Thaw it slightly before blending.

2. What is the best way to get a really smooth corn soup texture?

Blending the corn with enough water and then straining the mixture through a fine-mesh sieve will give you the smoothest possible texture.

3. Can this soup be made ahead of time?

Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.

4. What kind of oil is best for this recipe? Can I use ghee?

A neutral-flavored oil like sunflower or canola works best. Ghee will add a lovely flavour, but it will change the overall taste profile of the soup.

5. How can I adjust the thickness of the soup?

If the soup is too thick, add a little more water or stock. If it’s too thin, mix a little more cornstarch with water and add it to the soup while simmering.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!