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Sweet corn soup

Sweet Corn Soup Recipe

Restaurant style, Indo-chines, sweet corn soup recipe that is delicious and incredibly easy to make. You can prepare it with fresh corn, frozen corn or tinned corn along with vegetables, spices and herbs.
5 from 1 vote
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Course: Appetizer, soups stews
Cuisine: continental, Indian, indo chinese
Keyword: corn, soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 139kcal
Author: Rekha Kakkar


  • 300 g Sweet Corn kernel fresh
  • 2 cups vegetable stock
  • 1 tablespoon light soy sauce
  • 2 cups water
  • 75 grams carrot very small cubes
  • 75 grams Peas shelled
  • 1 tablespoon butter
  • 2 tablespoon celery optional
  • ¼ cup Spring onion greens
  • ½ teaspoon Salt to taste
  • 1 tablespoon finely chopped coriander
  • 1 tablespoon cornflour
  • 1 teaspoon White Pepper Powder


Soup with Fresh Sweetcorn

  • Boil 300 grams fresh or frozen corn kernels with 2 cups of water.
  • Now take out about 50g of boiled corn and keep it aside.
  • Puree rest of corn kernels (after cooling down) along with water in which the corn was boiled.
  • Strain this puree from the soup strainer and obtain a fine puree to make sweet corn soup.
  • Heat butter in a sauce pan, add chopped vegetables carrots, peas, celery and saute for 3-4 minutes till veggies soften a bit.
  • Now add pureed corn, corn flour dissolved in water along with vegetable stock. Also add a splash of light soy sauce.
  • Cook the ingredients together till everything starts to boil.
  • Allow the soup to simmer for few minutes till the mix starts to turn translucent and add remaining boiled corn.
  • Season the sweet corn soup with white pepper powder and salt as per your taste.
  • Mix well, pour in a big bowl and garnish the soup with finely chopped coriander and spring onion greens and serve hot.

Preparing Corn Soup with Canned corn

  • I recommend using a mix of cream style corn and canned corn kernels if you like your soup chunky.
  • Start with heating butter in a sauce pan, add finely chopped veggies like carrots, peas, beans (optional) celery and saute for 3-4 minutes.
  • Cook these vegetables till these are soft but retain their shape and slightly crunchy.
  • Now add cream style tinned corn as well as corn kernels along with the vegetable stock.
  • Add 1 cups of water and bring it to a boil. After that reduce the heat to allow the soup to simmer.
  • Now mix 1.5 tablespoon corn in 1 cup of water and mix it well.
  • Add this cornflour mix in the soup and again boil the whole content of pot. Soup starts to thicken switch off the heat.
  • Serve this delicious sweetcorn soup in a bowl. Garnish it with chopped coriander and enjoy!


Calories: 139kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1062mg | Potassium: 307mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3891IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg