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Sweet Corn Soup (Instant Pot & Stovetop)
4.9 from 114 votes

Sweet Corn Soup (Instant Pot & Stovetop)

Sweet Corn Soup combines blended corn and fresh vegetables cooked in vegetable broth with spices, offering a smooth, slightly thickened soup with a mild sweetness and subtle tang from vinegar. Cooked in an Instant Pot or on stovetop, it features minced ginger and garlic for aroma and can be served with chili paste or sauces for additional flavor. The soup’s texture is creamy with tender diced vegetables and green onion garnish.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 3
Calories: 181 kcal
Course: Soup
Cuisine: Chinese, Indian, Indian-Chinese Fusion

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

    Cup of Yum
  1. In a blender, blend 3/4 cup sweet corn and 1/2 cup water, to a smooth paste.  
  2. Start the instant pot on sauté mode and let it heat. Add oil and then add ginger, garlic. Sauté for about 30 seconds. 
  3. Add carrots, spring onion whites and the remaining corn. Add the sweet corn paste from step 1.
  4. 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.   
  5. Set the instant pot in pressure cook (manual) mode for 2 minutes at high pressure. 
  6. 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. 
  7. 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. 
  8. Garnish with green part of spring onions and add chili sauce to taste. Serve hot!
Stovetop Method
  1. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 181

% 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.