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How to Make Corn Soup

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Corn soup topped with sauteed vegetables.

Corn soup topped with sauteed vegetables.

Corn Soup Topped With Sauteed Veggies

American corn (also known as sweet corn) is my favorite. I like its unique flavor and crunchiness. I also find that corn combines very well with other vegetables and spices.

Corn is loaded with antioxidants. It has phytochemicals that promote healthy vision. It is also a known source of iron, folic acid, vitamins, minerals, and dietary fiber.

This corn soup is mildly sweet and peppery. The ginger, garlic, and onions impart a pleasant aroma, and I garnished the soup with freshly sauteed veggies.

Let me now share the recipe.

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

4 bowls of soup

Ingredients

  • 1 corn cob, kernels separated
  • 1/4 cup onions, roughly chopped
  • 3 garlic cloves
  • 1 bay leaf (optional)
  • 1/2 teaspoon peppercorns
  • 1 teaspoon olive oil, or any other oil
  • 1 teaspoon butter
  • 1 cup mixed veggies (for the topping), e.g., julienned capsicum and carrots, tomato chopped into quarters
  • salt to taste
  • 1 teaspoon ginger, roughly chopped

Instructions

  1. Separate the kernels from the corn cob. Set aside.
  2. Heat butter in a deep-bottomed pan. Add julienned carrots and capsicum. Saute for 2 minutes. Add quartered tomatoes.
  3. Throw in some salt. Saute until tomatoes wilt.
  4. Add a fistful of fresh corn. Saute for 2 more minutes. Place this mixture in a bowl. This is for the topping. Set aside.
  5. In the same pan, add olive oil or any other oil. Add chopped onions, ginger, and garlic cloves, and optional bay leaf. Saute until onions turn translucent.
  6. Throw in peppercorns and remaining fresh corn. Add some salt. Saute for 2 to 3 minutes on a high flame. Turn off the stove.
  7. Transfer the contents to a mixer or blender. Remove the bay leaf (if you have added it) and discard.
  8. Grind the contents to get a smooth, creamy paste. Pour it back into the same pan.
  9. Heat the pan. Add some water to get the right consistency. Bring the mix to a boil. Turn the stove off. Check for taste. Add salt, if needed.
  10. Your favorite fresh corn soup is ready! Pour it equally into 4 bowls. Top each of them with 2 tablespoons of sauteed veggies.
  11. Enjoy sipping this thick, creamy, and crunchy fresh corn soup!

Comments

ShailaSheshadri (author) from Bengaluru on November 24, 2017:

Thanks MsDora. Yeah.. it is a nutritious, yummy soup. Try it on a leisure day.

Dora Weithers from The Caribbean on November 24, 2017:

Thanks for sharing this recipe. Looks good and the nutrients make it worth a try.

ShailaSheshadri (author) from Bengaluru on November 23, 2017:

Thanks for reading my hub. Adding sauteed veggie topping enhances the taste and nutrition. The original recipe used smoked bacon slices and roasted corn as the toppings. As I am a vegetarian, I used a veggie toppings. You can use either of them.

Mary Wickison from Brazil on November 23, 2017:

I made a similar version of this just last night. I like your addition of extra vegetables on top. Next time I make it, I'll be sure to add some.

Thanks for the idea.