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

Blend ½ cup of sweet corn with ¼ cup of water in a blender until smooth. Set aside the paste.

Press SAUTE mode on Instant Pot. Heat oil, then add minced ginger, garlic, and green chili. Saute for a few seconds.
Then add the white part of spring onions, chopped carrots, green beans, sweet corn, sweet corn paste, salt, and vegetable broth (or water). Give a quick stir.
Ensure to scrape the bottom of the pot to remove any food particles stuck at the bottom. This helps to prevent a possible BURN notice.
Close the lid securely and set the pressure valve to "SEALING". Then, choose the "PRESSURE COOK/MANUAL" setting on high pressure and adjust the cooking time to 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 of water. Mix well and then add to the soup.
Simmer the soup for 2-3 minutes until the soup thickens. Then add the white vinegar, crushed black pepper, sugar, and mix well to combine. If preferred, you can add soy sauce and red or green chili sauce at this stage.
Garnish the sweet corn soup recipe with spring onion greens and serve hot!

In a large pot, heat oil. Once it’s hot, add minced ginger, garlic, and green chili and saute for a few seconds.
Then add the white spring onions, carrot, green beans, sweet corn, sweet corn paste, and salt. Saute the veggies for 2-3 minutes on medium flame.
Add vegetable broth (or water) and give a quick stir. Ensure nothing is stuck at the bottom of the pot. Allow the mixture to boil until all the veggies are cooked, approximately 10-12 minutes over medium-low heat.
Now prepare a cornflour slurry by mixing 1 tablespoon of cornflour in ¼ cup of water. Mix well and then add to the soup.
Simmer the soup for another 2-3 minutes until the soup thickens, and then add the white vinegar, crushed black pepper, sugar, and mix well to combine. If desired, you can also add soy 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 also add canned creamed corn instead of sweet corn paste. But I prefer the taste of homemade corn paste in this soup, and it's healthy.

You can add ½ teaspoon of light soy sauce, which gives the soup a nice flavor. Don't add more; it will change the flavor and color of the soup.

I have added a big pinch of sugar to balance the flavors, but you can skip it.

You can add other vegetables of your choice, like mushrooms, cabbage, broccoli, and bell pepper, to make the dish more nutritious.
You can replace cornstarch with potato starch or arrowroot powder.
If you don't have vinegar, you can also add lemon juice or apple cider vinegar or skip it.

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