Classic Corn Soup

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Asian-style / Indo-Chinese inspired

Ingredients

• 2 cups sweet corn kernels (fresh, frozen, or canned – drained)

• 1 tbsp oil or butter

• 3 cloves garlic, finely chopped

• 1 tsp ginger, grated

• ½ cup onion, finely chopped

• 4 cups vegetable or chicken stock

• ½ tsp salt (adjust to taste)

• ½ tsp white or black pepper

• 1 tbsp soy sauce (optional)

• 1 tbsp cornstarch + 2 tbsp water (slurry)

• 1 egg, beaten (optional – for egg-drop style)

• 2 tbsp chopped spring onions (for garnish)

Instructions

1. Blend corn (optional but recommended)

   • Blend 1 cup corn with a little water to a coarse paste. Keep the rest whole for texture.

2. Sauté aromatics

   • Heat oil or butter in a pot.

   • Add garlic, ginger, and onion. Sauté until soft and fragrant.

3. Add corn & stock

   • Add blended corn, whole corn, and stock.

   • Bring to a gentle boil.

4. Season

   • Add salt, pepper, and soy sauce. Simmer 5–7 minutes.

5. Thicken soup

   • Stir in cornstarch slurry and cook until slightly thick.

6. Egg drop (optional)

   • Slowly pour beaten egg while stirring gently to create egg ribbons.

7. Finish & serve

   • Garnish with spring onions. Serve hot.

🥗 Nutrition Q/A

Q: Is corn soup healthy?
A: Yes! Corn provides fiber, antioxidants, and energy. Using stock instead of cream keeps it light.

Q: Is this soup vegetarian?
A: Yes—use vegetable stock. Skip egg for vegan version.

Q: Can I make it creamy without cream?
A: Yes—blend more corn or add a splash of milk.

⭐ Tips & Tricks

✔ Use fresh sweet corn for best flavor
✔ White pepper gives authentic restaurant taste
✔ Don’t over-thicken—soup should be silky
✔ Add shredded chicken for protein
✔ Adjust thickness with water or stock

🔄 Variations

• Chicken Corn Soup – add cooked shredded chicken

• Creamy Corn Soup – add milk or light cream

• Spicy Corn Soup – add chili oil or vinegar

• WW-Friendly Corn Soup – skip oil, reduce cornstarch