I absolutely adore this Corn Soup for its comforting warmth and delightful sweetness. It’s incredibly easy to whip up, making it a perfect dish for busy weeknights or a cozy weekend treat. The creamy texture combined with the fresh flavors of corn and spices creates a bowl of happiness that is both nutritious and satisfying.
- : 10 minutes
- : 15 minutes
- : 3-4 servings
- 1 cup sweet corn (fresh or canned)
- 1/2 cup water
- 2 teaspoons oil (or butter)
- 1/2 inch ginger, finely chopped
- 3-4 garlic cloves, finely chopped
- 1 green chili, finely chopped (optional for spice)
- 1/3 cup carrots, finely chopped
- 1/4 cup green peas (frozen, soaked in warm water)
- 2 stalks green onions (white & green parts separated)
- 3 cups vegetable broth or water
- Salt and black pepper to taste
- 1.5 teaspoons white vinegar
- 1 teaspoon sugar (to taste)
- 4 teaspoons cornstarch mixed with 1/2 cup water
- : In a pot, heat the oil over medium heat. Add the ginger, garlic, and green chili. Sauté until fragrant and golden brown.
- : Stir in the chopped carrots and green peas. Cook for about 2 minutes until they soften slightly.
- : Add the sweet corn and mix well. Pour in the vegetable broth or water, then bring the mixture to a boil.
- : Once boiling, season with salt, black pepper, vinegar, and sugar. Adjust to your taste.
- : Mix the cornstarch with water to create a slurry. Gradually add this to the soup while stirring continuously to avoid lumps. Let it simmer for another 3-4 minutes until thickened.
- : Just before serving, stir in the green parts of the spring onions for a fresh touch.
- : Ladle into bowls and enjoy your delicious corn soup!
This corn soup pairs wonderfully with:
- : Perfect for dipping.
- : A light side salad complements the richness of the soup.
- : Consider adding a dollop of sour cream or a sprinkle of cheese for extra creaminess.
Feel free to customize this recipe based on your preferences:
- : Include shredded chicken or tofu for a heartier meal.
- : If you love heat, add more green chilies or some cayenne pepper.
- : Toss in other veggies like bell peppers or zucchini for added nutrition.
- Calories: Approximately 150
- Protein: 4g
- Carbohydrates: 30g
- Fat: 3g
- Fiber: 4g
Absolutely! Simply use vegetable broth instead of chicken stock and substitute butter with olive oil or vegan butter.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.
Yes! This soup freezes well. Just let it cool completely before transferring it to freezer-safe containers.
Corn soup is versatile; serve it as an appetizer or pair it with sandwiches, salads, or even grilled meats for a complete meal.This corn soup is not just a dish; it’s an experience that warms your heart and nourishes your body! Enjoy making it as much as I do!
