Sweet Corn Soup (Instant pot & Stovetop)

5 from 8 votes

Easy, creamy and delicious soup recipe made with sweet corn and vegetables that can be a perfect appetizer dish for your indo-chinese meal

Course Soup

Cuisine American, Indian

Keyword corn soup indian, creamy sweet corn soup, indo chinese sweet corn soup, instant pot corn soup, restaurant style, sweet corn soup

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 110kcal

Author Bhavana Patil

In a blender, blend ½ cup of sweet corn with ¼ cup water to a smooth paste. Keep aside.

Press SAUTE on Instant Pot. Add oil and once it's hot, add minced ginger, garlic, and green chili and saute for 30 seconds.
Then add white part of spring onions, carrot, green beans, sweet corn, sweet corn paste, salt, water, or vegetable stalk and give a stir making sure nothing is stuck at the bottom of the pot.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes.
When the Instant pot beeps, Let the pressure release naturally for 5 minutes and then Quick Release. Open the lid.
Now prepare a cornflour slurry by mixing 3 teaspoons of cornflour in ¼ cup water. Mix well and then add to the pot.
Simmer the soup for 2-3 minutes until the soup thickens, and then add the white vinegar, crushed black pepper, sugar, and mix to combine. If desired, add soya sauce and red or green chili sauce to the end.
Garnish the Chinese sweet corn soup recipe with spring onion greens and serve hot!

In a large pot add oil and once it’s hot add minced ginger, garlic, and green chili and saute for 30 seconds.
Then add white part of spring onions, carrot, green beans, sweet corn, sweet corn paste, salt, and saute the veggies for 2-3 minutes on medium flame.
Then add water or vegetable stalk and give a stir making sure nothing is stuck at the bottom of the pot. Boil till all the veggies are cooked about 10-12 minutes on medium-low flame.
Now prepare a cornflour slurry by mixing 3 teaspoons of cornflour in ¼ cup water. Mix well and then add to the pot.
Simmer the soup for 2-3 minutes until the soup thickens and then add the white vinegar, crushed black pepper, sugar, and mix to combine. If desired can also add soya sauce and red or green chili sauce.
Garnish the sweet corn soup with spring onion greens and serve hot!

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

You can add vegetables of your choice like mushrooms, cabbage, bell pepper to make the dish more nutritious.
I have added a big pinch of sugar but you can skip it if sweet corns are too sweet.
You can adjust the consistency of the soup but adding cornflour paste.
You can also add canned creamed corn instead of making sweet corn paste. But I personally prefer the taste of homemade corn paste in this soup and it's healthy.
Some people also like adding soya sauce which gives a nice flavor to the soup, if you wish you can add ¼ teaspoon, don't add more it will change the flavor and color of the soup.
If you don't have vinegar, you can also add lemon juice or apple cider vinegar or skip it.
You can also use canned sweet corn for this recipe.
You can replace corn starch with potato starch or arrowroot powder.
Coriander leaves can also be added for garnishing.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.