Sweet corn soup is easy to make and full of flavor. You can make soup from sweet corn kernels. Choose fresh and ripe corn for the best flavors. This sweet corn soup is light and refreshing and a great choice for the perfect appetizer.
To make sweet corn soup, you will first need to steam the corn on the cob before removing the corn kernels from the cob. Sweet corn it must be ripe after cooking, juicy and bright yellow, but you can also use canned corn. Corn chowder has a sweet and nutty flavor that many people find appealing.
Sweet Corn Soup
Ingredients
- Ingridients:
- 2 cobs of sweet corn
- 1.5 cups of water or broth
- 1.5 tablespoons of oil or butter
- 2 tablespoons of chopped spring onions
- 1 teaspoon finely chopped celery
- 2 teaspoons of cornstarch
- 2 to 3 pinches of crushed black pepper
- 1 tablespoon finely chopped parsley or coriander
- 1 tablespoon of finely chopped chives
Directions
- Steam the corn on the cob.
- Allow the cooked corn cobs to cool to room temperature, then carefully remove the corn kernels with a knife.
- Set aside 2 tablespoons of corn kernels for later use.
- Transfer the remaining steamed corn kernels to a blender and blend until smooth.
- Heat 1.5 tablespoons of any neutral flavored oil in a pan. Add 2 tablespoons of chopped spring onions and 1 teaspoon of finely chopped celery.
- Stir and fry for two minutes over low heat or until the flavors of the onion and celery have combined. You can use shallots, red or white onions instead of spring onions. For a vegetarian option, add butter instead of oil.
- Reduce the heat and add the corn paste from the blender to the fried onions and greens and mix well.
- Pour 1.5 cups of water or vegetable stock into the pan, mix.
- Bring the soup to a boil over medium-low to medium heat. Stir occasionally.
- When the soup comes to a boil, add the remaining 2 tablespoons of corn kernels that you set aside.
- Add freshly ground black pepper and salt to taste and cook for 2 to 3 minutes.
- Meanwhile, take 2 teaspoons of cornstarch and 2 tablespoons of water in a small bowl. Mix thoroughly to form a smooth paste without lumps.
- On low heat, add the cornmeal paste to thicken the sweet corn soup, stirring immediately to avoid lumps.
- Simmer the soup for another 2 to 3 minutes over low heat to cook the cornmeal and thicken the soup. Check the spices and add them if necessary.
- Serve the soup hot and garnish with chopped celery, spring onions or cracked black pepper. Bon Appetit!
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