Hearty sweet corn vegetable soup is a healthy and delicious way to warm up on a cold wintry evening!! The crisp bite of salted crackers and a bowl of hot sweet corn soup has always been my favorite. This soup is so easy to put together, and without a doubt, amazingly tasty, soul comforting and very filling.
RECIPE DETAILS – Sweet corn soup is made-from-scratch using homemade cream of corn. Homemade cream of corn can be substituted with store bought canned corn or frozen corn to save time. This soup is so versatile that you can combine it with almost any vegetable and the outcome will be a nutritional soup. Packed with richness of corn and veggies – this soup is truly a nutritional delight.
Well the recipe starts with a homemade cream of corn, deliciously flavored with soy sauce and vinegar and finally topped with green onions, carrots, corn kernels and shredded cabbage. Save the veggies for the last for much crunchier taste. It’s a perfect combination of creamy corn meets crunchy veggies. All the flavors of a corn and veggies comes together in this comforting soup! Enjoy it with homemade Honeycomb buns.
Also and try other packed with flavor soups like – Dal ka shorba, Mexican corn soup, Bean soup, Chicken noodle soup, Tamatar ka shorba.
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Sweet Corn Soup
Ingredients
- 2 cups Cream of corn
- 1 tablespoon Vinegar
- 1 tablespoon Soy sauce
- 1.5 tablespoon Cornflour
- Salt to taste
- Pepper to taste
- 1 tablespoon Sugar
- 1 tablespoon Chopped Green Onions
- 1/2 cup Shredded cabbage
- 1/2 cup Chopped Carrot
- 2 tablespoon Low Fat Shredded cheese (optional)
- 2 tablespoon Corn Kernels - to garnish
Instructions
- Assemble all ingredients for soup.
- Add cream of corn along with 1 cup of water or vegetable stock. Bring it to a boil. Meanwhile, dilute cornstarch in 3 tablespoon of water. Make sure there are no lumps in it. Slowly add cornflour and soy sauce to the soup.
- Season it with spices, chopped carrots and add sugar.
- Stir constantly until the soup thickens.
- Take it off the flame and just before serving add the veggies.
- As per taste, garnish with shredded cheese and enjoy!!
- Packed with richness of corn and veggies - this soup is a nutritional delight.
Recipe Notes
studentsim says
April 19, 2016 at 8:15 amHi Ruchi: I have a party to host this weekend and your resources and tips/tricks are proving to be so resourceful. Really appreciate the sincerity of your efforts.
For this mexican corn soup, i was thinking of using a slow cooker to manage my time like you mentioned in the text above the recipe. Did you saute the veggies on stove top and then transfer to slow cooker? Thank you!
Ruchi says
April 19, 2016 at 9:59 amThanks for your kind words. Have never tried this recipe in a slow cooker.
Mila says
February 7, 2016 at 11:04 amI love cooking and eating soups, and yours is great for cold season! And more cheese and spring onions please! 🙂
RK says
February 7, 2016 at 3:31 pmThanks for stopping by Mila! Glad you liked the soup recipe and yes I am totally in for more cheese and spring onions. 🙂
Juilianna says
February 5, 2016 at 5:49 pmYum, this is a perfect meal for the chilly weather many of us are experiencing! The buns look awesome too! Thanks so much for sharing with us at FF! 😀
RK says
February 5, 2016 at 8:24 pmWelcome to the blog Juilianna! Pleasure is all mine. 🙂
Jhuls | The Not So Creative Cook says
February 5, 2016 at 9:33 amI love a good bowl of soup and corn soup is one of my favorites! This sounds really good! 🙂
RK says
February 5, 2016 at 11:57 amThanks a bunch Jhuls!! My favorite too. 🙂
Hemant says
January 20, 2016 at 9:46 amCan you post Dal Khichadi recipe restaurant style please
RK says
January 20, 2016 at 3:58 pmHemant, will look into your request and try to post the recipe soon. Thanks for stopping by!!