Clear soup with juicy sweet corn and crunchy vegetables with a hint of ginger and garlic, having a peppery clue; is sweet corn soup. This is the kind of corn soup served at the restaurants. Generally, recipes puree the boiled sweet corn for the corn soup recipe. I have yet to try making corn soup that way. I like clear soup. It is very comforting, doesn’t fill me quickly. It can be served as an appetizer or even as a light lunch or dinner.
Sweet corn is loved by all, especially kids. Other than the sweet corn recipes, it is used in sandwiches, pizza, etc. Sweet corn can be used to make a number of quick snacks such as buttered corn, masala corn, corn salad or corn chaat. I shall be posting these recipes shortly. As of now let’s have a look at the ingredients for sweet corn soup recipe:
Sweet Corn: I have used the frozen sweet corn kernels easily available in the market or even online. You can also use the knob.
Vegetables: I have added finely chopped carrots and few finely chopped french beans. You can also add mushrooms, cauliflower (though cauliflower is not my favorite choice for this soup, it can be added if you like), etc.
Water: Well I was short of time and therefore I have used water to make this corn soup recipe. However, for the best results, the vegetable stock should be used. In this recipe, I had used and explained how to make vegetable stock?! The vegetable stock not only makes the soup more nutritious but also makes it more delish.
Seasoning: White pepper powder, salt, and sugar have been used to season the sweet corn soup. You can also add little soya sauce or chili sauce or vinegar or a combination of any or all of these.
Serve it hot as an appetizer on the weekdays.
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
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