Sweet Corn Soup

When it comes to comfort food, a bowl of good hearty soup and stews are my go-to recipes.

Whether it be, Roasted tomato basil soup, Tamatar ka Shorba (Spiced tomato soup), or the Instant Pot Broccoli lentil soup, I love the soup season, and cannot get enough of these hearty soups.

Coming back to the recipe- this sweet corn soup is a thick and hearty soup that has a wholesome combination of corn, and vegetable and that’s what makes it an absolute hit with all ages!

Unlike the smooth and creamy soups, this corn soup is chunky and has solid yet soft veggies in it.

I like to call it a crossover between a bisque and a soup.

YES, absolutely!

This is a very nourishing soup that is perfect for the cold and flu season. For the perfect flavors, I have used a combination of corn with carrots, cabbage, and scallions. These veggies, altogether, provide all the flavor and depth you’ll need in a bowl of soup. 

Now, let’s see what goes into this sweet corn soup?

» Cream of sweet corn is the main ingredient. Corn adds an extra sweetness and texture to this soup. In addition to that, it is packed with fiber, vitamins, minerals, and antioxidants.

» Carrots, as we all know, are full of vitamins and antioxidants, and I use it very often in my soups because it adds more texture and oomph to soups and stews. 

» Cabbage is a nutrient-rich, low-calorie vegetable. It’s also an excellent source of fiber, folate, and potassium.  

» For the flavor, I have used Tamari and simple spices like salt and pepper.

» Cornstarch slurry is added for thickening. 

1. Heat oil in a pan.

2. Once the oil is hot, add carrots to it. On medium heat, cook carrots for 2-3 minutes until they are fork-tender.

3. Add cabbage to the pan and cook for another 1 minute. 

4. Stir in chopped scallions (green onions) and mix to combine. 

5. Pour in cream of corn. 

6. Stir to combine. 

7. Pour in tamari. The non-gluten-free option is soy sauce. 

8. Add salt, pepper, and vinegar to this sweet corn soup mix. 

9. Pour in water or vegetable stock. Stir to combine.

10. Cover the pot and allow the veggies to simmer on medium heat for 4-5 minutes. 

11. Dissolve 1 tablespoon of cornstarch in 1/3 cup of water. Whisk it well until blended. Make sure there are no lumps in the cornflour mixture. 

If there are lumps in the mixture, sieve it through a strainer and then add it to the cooking sweet corn soup. Stir it well. 

12. Add sugar to the sweet corn soup and mix it well. 

13. Lower the heat to the lowest setting and allow the soup to boil for 2-3 minutes. 

14. Because of cornstarch, the soup will start to thicken. Take it off the heat. 

15. Garnish the sweet corn soup with scallions, corn kernels, and serve hot with the bread of your choice. 

Cooking Tips

» I prefer to keep my soups mildly spices. However, if you like, you can add a dash of smoked paprika or chili flakes to your soup. 

» For more rich flavor, add vegetable stock to this soup. 

» To make life easier, you can use store-bought cream of corn. It goes by many names like cream of corn, cream-style sweet corn, golden sweet corn, and creamed corn.

» This soup will thicken as it cools. Feel free to thin it out with extra water or vegetable broth if desired.

» Can’t find cream of corn? No worries, make it at home. 

To make cream of corn – Combine one cup boiled corn kernels with one tablespoon softened butter and 1/2 cup milk. Using a high-speed blender blend the corn until smooth. Use as directed in the recipe. 

» The closest substitute to cornstarch is arrowroot flour. You can thicken your corn soup with arrowroot flour slurry. 

» If you are not sensitive to gluten, use soy sauce as a substitute to Tamari. 

» This  soup is so versatile that you can combine it with almost any vegetable, and the outcome will be the same. Therefore, get creative and add additional vegetables of your choice to this soup like diced zucchini, diced celery, frozen peas, and diced bell peppers.

Can you make this soup in the Instant Pot? You most certainly can!

To make this soup in the Instant Pot – 

• Heat Instant Pot to saute mode. Once heated, add oil and carrots to the insert. 
• Saute for 2-3 minutes. Add in cabbage, cream of corn, tamari, and spices. 
• Pour in water or vegetable stock and cook on high pressure for 4 minutes. 
• Allow the pressure to release naturally. 
• Once the pin drops, open the lid and pour in cornstarch slurry and bring it to a boil. 
• Once the soup begins to boil, close the Instant pot. Stir in the chopped scallions.
• Close the lid and let the soup rest for 5 minutes. 
• Serve hot.

How long does this corn soup last in the refrigerator?

This sweet corn soup will keep in the fridge for about 4 days. Allow it to cool completely, then store it in an airtight container. 

You can reheat the sweet corn soup on the stovetop or in the microwave. You may have to add some extra water or veg stock to thin it out. 

Can you freeze this sweet corn soup?

Absolutely! You can freeze this soup. Be sure to let it cool completely before transferring it to a freezer-proof dish. It stays well in the freezer for about 1 month.

So, if you are craving for a hearty and comforting bowl of soup, then this is the perfect dinner for you. Pair it with a side of garlic rolls for a well-rounded meal. 

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

Craving for more, try my other flavor-packed soups like –