Sweet Corn Vegetable Soup Recipe - Chinese Cream Style Sweet Corn Soup
Here is a super simple and easy Sweet Corn Vegetable Soup which you can make with frozen corn or fresh corn. Absolutely delightful and packed with protein, fibre and delicious taste. Serve it along with a meal of Indo Chinese Food like Hakka Noodles and Gobi Manchurian for a hearty meal.
Sweet Corn Vegetable Soup is one of the most popular Indo Chinese Soups. I like to pack it with finely chopped vegetables, along with sweet corn. It is a fairly simple soup to put together if you have all the ingredients ready in your pantry and refrigerator and is lip smacking delicious, wholesome and creamy - packed with the goodness of corn from protein, vitamins, minerals and fibre.
Serve the Sweet Corn Vegetable Soup along with a Indo Chinese Meal like Vegetable Hakka Noodles and Gobi Manchurian.
If you are looking for more Soup recipe here are some :
10 M
30 M
40 M
4 Servings
Ingredients
- 1 tablespoon Corn flour
- 1-1/4 cups Sweet corn , steamed
- 2 tablespoons Butter (Salted)
- 1/4 cup Carrots (Gajjar) , finely chopped
- 1/4 cup Green beans (French Beans) , finely chopped (optional)
- 2 tablespoons Spring Onion Greens , finely chopped
- 1 teaspoon Salt , and more to taste
- 1 teaspoon Black pepper powder
- 1 teaspoon Sugar , optional
- 2 Green Chillies , finely chopped
- 1 tablespoon Rice Vinegar
How to make Sweet Corn Vegetable Soup Recipe - Chinese Cream Style Sweet Corn Soup
To begin making the Chinese Sweet Corn Vegetable Soup Recipe , first prep all the ingredients and keep them ready.
Into a small mixing bowl, add the chopped green chillies and vinegar and keep aside. This will be our chilli vinegar which you can use to flavour the Sweet Corn Vegetable Soup
Into another small mixing bowl, add the corn flour along with 1/4 cup of water. Mix well to combine and keep aside. This will act as a thickening agent for our sweet corn soup.
Into a pressure cooker, add the sweet corn (you can use frozen corn or fresh corn) along with 1/2 to 1 cup of water.
Pressure cook the sweet corn for about 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Once the pressure releases and the sweet corn has cooled down a bit, keep 1/4 cup of the corn aside and the other 1 cup of corn add it to the mixer grinder jar.
Add a little water and pulse twice or thrice to make a coarse mixture. Keep this to the side.
The final step is the bring the Sweet Corn Vegetable Soup together.
Into a sauce pan, add the butter and allow it to melt. Add the ground corn and the corn flour mixture.
Stir well to combine.
Add salt, water and carrots. Allow the sweet corn vegetable soup to simmer for 4 to 5 minutes until it thickens and the carrots are just about cooked.
Once done, check the consistency of the soup and add water if required. If you like a thicker soup, then add less water.
Finally stir in the chilli vinegar, the spring onion greens and black pepper.
Give it a stir, check for salt and adjust to suit your taste.
Give it a brisk boil for another 3 to 4 minutes and the Sweet Corn Vegetable Soup will be ready to be served.
Serve the Sweet Corn Vegetable Soup along with a Indo Chinese Meal like Vegetable Hakka Noodles and Gobi Manchurian.
Classic sweet corn soup via Shutterstock
