1. Recipe Name

Sweet Corn Soup (Restaurant-Style)

2. Duration

• Total Time: 20–25 minutes
• Preparation: 5 minutes
• Cooking: 15–20 minutes

3. Calories

• Approx. 150–170 calories per bowl

4. Equipment Needed

• Cooking pot or deep saucepan
• Stirring spoon
• Ladle
• Blender / hand blender
• Strainer (optional)
• Measuring cups
• Serving bowl

5. Ingredients (Exact Measurement List)

1. Frozen American Sweet Corn – 1 cup
2. Butter – 1 tablespoon
3. Onion (finely chopped) – 1 medium
4. Garlic (optional, crushed) – 2 cloves
5. Water or Vegetable Stock – 2 cups
6. Cornflour (optional for thickness) – 1 teaspoon
7. Salt – to taste
8. Black Pepper – ½ teaspoon
9. Sugar (optional) – ½ teaspoon
10. Spring onion (for garnish) – 1 tablespoon

6. Step-by-Step Instructions

Step 1: Preparing the Frozen Sweet Corn

• Take 1 cup of Frozen American Sweet Corn and rinse briefly under water.
• This removes frost crystals and allows faster cooking.
• Frozen corn is already blanched, meaning it cooks quicker and retains sweetness, making it ideal for soups.

Step 2: Heating the Base

• Place a pot on medium flame.
• Add 1 tablespoon butter.
• Butter enhances the aroma and gives the soup a smooth, silky texture.
• Let the butter melt completely without burning.

Step 3: Sautéing Onions

• Add finely chopped onion to the pot.
• Sauté for 2–3 minutes until translucent.
• Do NOT let the onions turn brown, as that will change the color of your soup.
• Stir occasionally to avoid burning.

Step 4: Adding Garlic (Optional for Extra Flavor)

• If using garlic, add 2 crushed cloves.
• Sauté for just 30 seconds—garlic burns quickly.
• This step is optional but enhances flavor.

Step 5: Adding the Frozen Sweet Corn

• Add the sweet corn directly into the sautéed onion mixture.
• Mix well to coat the corn with butter and aromatics.
• Sauté for 2 minutes to release sweetness.

Step 6: Adding Water or Stock

• Pour 2 cups of water or vegetable stock.
• Stock gives richer flavor than plain water.
• Stir everything well.

Step 7: Boiling the Mixture

• Increase the flame slightly and bring the mixture to a gentle boil.
• Let it boil for 8–10 minutes.
• The sweet corn should become soft enough to blend.

Step 8: Blending for Creaminess

• Turn off the flame.
• Using a ladle, take half of the boiled corn mixture and transfer into a blender.
• Blend into a smooth paste.
• This blended portion gives the soup a natural creamy texture without adding cream or milk.

Step 9: Combining Blended & Unblended Portions

• Pour the blended paste back into the pot with the unblended corn.
• Stir thoroughly to combine the textures.
• This creates the classic sweet corn soup consistency.

Step 10: Adjusting Thickness (Cornflour Optional)

• If you want a thicker soup:
  • Mix 1 teaspoon cornflour with 2 tablespoons water.
  • Add the slurry slowly while stirring.
• Simmer for 2 minutes—this tightens the texture.
• If you prefer a thin soup, skip this step.

Step 11: Seasoning

• Add salt according to taste.
• Add ½ teaspoon black pepper.
• For restaurant-style flavor, add ½ teaspoon sugar—this balances corn’s natural sweetness.

Step 12: Final Simmer

• Keep on low flame for 2–3 minutes.
• Avoid overcooking, or corn flavor reduces.
• Stir occasionally to avoid sticking to the bottom.

Step 13: Garnishing

• Chop spring onion greens finely.
• Add them on top before serving.
• This adds color and freshness to the soup.

Step 14: Serving the Soup

• Serve the soup hot in deep bowls.
• It pairs well with toast, garlic bread, sandwiches, or as a starter before dinner.
• For extra richness, you can add a teaspoon of cream while serving—but this is optional.

7. Tips for Best Taste

1. Always sauté onions on low flame to avoid browning.
2. Use stock instead of water for richer flavor.
3. Do not over-boil after adding the blended corn.
4. Cornflour is optional—corn paste already thickens soup.
5. For spicy version, add green chili or chili flakes.

8. Variations You Can Try

🔹 Chinese Sweet Corn Soup

Add soy sauce and vinegar + use spring onions.

🔹 Creamy Corn Soup

Blend all corn and add 1 tbsp fresh cream.

🔹 Corn Vegetable Soup

Add frozen peas, carrots & beans for more volume.

9. Storage Instructions

• Store leftover soup in an airtight container.
• Refrigerate up to 24 hours only.
• Reheat on low flame and add little water before serving.

10. Who Can Eat?

• Kids
• Elderly
• People on low-fat diet
• People needing soft, easy-to-digest foods

11. Taste Profile

• Naturally sweet
• Mildly buttery
• Silky in texture
• Light and comforting