Sweet Corn Soup (Instant Pot & Stovetop)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3
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Calories
181 kcal
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Course
Soup
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Cuisine
Chinese, Indian, Indian-Chinese Fusion
Sweet Corn Soup (Instant Pot & Stovetop)
Description
Sweet Corn Soup uses sweet corn partially blended with water to create a creamy base, combined with diced carrots, spring onion whites, and remaining corn kernels. Aromatics like minced ginger and garlic are sautéed first in oil for flavor. Vegetable broth, salt, pepper, sugar, and vinegar provide seasoning and balance. The soup is pressure cooked briefly in an Instant Pot or simmered on the stovetop to meld flavors and cook vegetables.
After cooking, a cornstarch slurry is stirred in and the soup is brought to a boil to thicken it slightly. It’s garnished with chopped green parts of spring onions and can be customized with red chili paste or sauces such as soy or schezwan for heat and depth. The soup’s texture is smooth yet heartily textured from diced vegetables and kernels.
This soup is adaptable; additional vegetables like beans, cabbage, mushrooms, or peas can be included before final cooking. It works well as a light meal or starter and can be scaled for larger quantities.
Ingredients
- 2 cup sweet corn divided
- 1/2 cup water
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/2 tablespoon ginger minced
- 1/2 tablespoon garlic minced
- 3/4 cup carrot diced
- 4 talks spring onions chopped, separate white and green part
- 2 1/2 cup vegetable broth
- 1/2 teaspoon salt adjust to taste
- black pepper to taste
- 1/2 teaspoon sugar adjust to taste
- 1 teaspoon vinegar I used rice vinegar
- 3 teaspoon cornstarch mixed with 1/4 cup water
- red chili paste add to taste
Instructions
- In a blender, blend 3/4 cup sweet corn and 1/2 cup water, to a smooth paste.
- Start the instant pot on sauté mode and let it heat. Add oil and then add ginger, garlic. Sauté for about 30 seconds.
- Add carrots, spring onion whites and the remaining corn. Add the sweet corn paste from step 1.
- Add the broth, black pepper, salt, sugar and vinegar. Stir well making sure nothing is stuck at the bottom of the pot. Press Cancel and close lid with vent in sealing position.
- Set the instant pot in pressure cook (manual) mode for 2 minutes at high pressure.
- When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
- Add the cornstarch dissolved in water to the pot and stir well. Set the instant pot on saute mode and let it come to a quick boil.
- Garnish with green part of spring onions and add chili sauce to taste. Serve hot!
Stovetop Method
- In place of the pressure cooking step, cover with a lid and let the veggies cook for about 15 minutes. Stir in between couple of times. Then follow the steps to thicken and garnish.
Notes
- Adding soy sauce, chili sauce, or schezwan sauce before serving enhances the soup's flavor profile.
- Frozen, fresh, or canned corn can all be used depending on availability.
- Optional vegetables like beans, cabbage (thinly sliced added before serving), mushrooms, and green peas can be added for variation.
- The recipe scales well for larger portions using a 6-quart Instant Pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Sodium | 1199mg | 50% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 6195IU | 124% |
| Vitamin C | 11mg | 12% |
| Calcium | 22mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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