Winter Special Sweet Corn Soup

Sweet corn soup is a comforting and nourishing dish that perfectly blends simplicity with rich flavor. Made using tender sweet corn kernels, mild spices, and a light, silky broth, this soup is loved for its naturally sweet taste and soothing texture. Popular in Indo-Chinese cuisine, sweet corn soup is often enjoyed as a starter, especially during winters or when craving something warm and wholesome. Easy to digest and packed with nutrients, it is a versatile recipe that can be made vegetarian or with added vegetables, making it a favorite choice for all age groups.

Ingredients (Serves 2–3)

Sweet corn kernels – 1 cup (fresh or frozen)

Cornflour – 1½ tbsp

Water or vegetable stock – 3 cups

Garlic – 1 tsp (finely chopped)

Ginger – 1 tsp (finely chopped)

Spring onion whites – 2 tbsp (chopped)

Spring onion greens – for garnish

Black pepper powder – ½–1 tsp (to taste)

Salt – to taste

Butter or oil – 1 tbsp

Optional veggies: carrots, beans, capsicum – 2–3 tbsp (finely chopped)

Method

# Prepare corn paste

Take ½ cup corn kernels and grind coarsely with a little water.

Keep the remaining kernels whole for texture.

# Sauté aromatics

Heat butter/oil in a pan.

Add garlic, ginger, and spring onion whites.

Sauté on medium heat for 30–40 seconds until aromatic.

# Add vegetables (optional)

Add finely chopped veggies and sauté for 1–2 minutes.

# Cook the soup

Add water or vegetable stock and bring it to a boil.

Add corn paste and whole corn kernels.

Simmer for 5–7 minutes, stirring occasionally.

# Thicken the soup

Mix cornflour with 2 tbsp water to make a slurry.

Add it slowly while stirring continuously.

Cook for 2–3 minutes until the soup thickens.

# Season & finish

Add salt and black pepper.

Taste and adjust seasoning.

# Serve hot

Garnish with spring onion greens.

Serve piping hot with chili sauce or toasted bread.