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This creamy sweet corn soup is the perfect comfort food, combining the natural sweetness of corn with a rich, velvety texture. It's a quick and easy recipe, perfect for a cozy meal, whether as a starter or a light main course. Follow this simple recipe to create a delicious bowl of soup that's sure to warm you up.
Prep Time
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
3 cups sweet corn kernels
1/2 cup milk
1/4 teaspoon ground pepper
1/4 teaspoon dried parsley (optional)
1/4 teaspoon cracked pepper
Water, as needed
Salt, to taste
Instructions
Steam the corn:
In a saucepan, add 1 cup of water and bring to a boil. Place 2 cups of sweetcorn kernels in a steamer and place it in the pot.
Cover with a lid and steam for 10 minutes until tender. If using a pressure cooker, pressure cook for 4 whistles.
Once cooked, remove the kernels and set aside.
Prepare the corn puree:
Set aside 1/2 cup of cooked corn kernels in a bowl.
Add the remaining corn kernels to a large blender with 1/2 cup of water.
Blend the mixture into a fine puree. Transfer the puree to a strainer.
Squeeze the puree through the strainer to extract all the liquid. Discard any fibrous remains. (You can skip this step and use the puree as is if you prefer a thicker texture.)
The creamy, sweet corn puree is now ready. Cook the soup:
Transfer the corn puree to a saucepan.
Add 1/2 cup of water to the puree and mix well.
Bring the soup to a boil, stirring occasionally. Let it boil for 3 to 5 minutes.
Add 1/4 teaspoon of pepper powder, salt to taste, and 1/4 teaspoon of dried parsley. Mix well.
Add 1/2 cup of boiled and cooled milk and the reserved 1/2 cup of corn kernels. Mix well.
Check the salt level and adjust the seasoning at this point. If the soup is too thick, add a little water. If the soup is too thin, add a cornstarch slurry (2 tablespoons of water mixed with 1 teaspoon of cornstarch) and continue cooking until the soup becomes thick and creamy. Finish and Serve:
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