Creamy Sweet Corn Soup
Serves: 3-4 people
Ingredients
- Fresh sweet corn kernels – 2 cups
- Milk – 2 cups
- White pepper powder – ¼ tsp
- Salt – to taste
- Water – 1 glass (for boiling or steaming)
Method
- Steam or boil the sweet corn kernels in a pan with 1 glass of water until soft and fully cooked. Allow them to cool slightly.
- Grind 1½ cups of the cooked corn kernels with a little water to make a smooth paste.
- Transfer the corn paste to a pan and add milk. Mix well and cook over medium heat for 3–4 minutes, stirring occasionally to prevent sticking.
- Add salt and white pepper powder. Stir well to combine.
- Lightly crush or pulse the remaining ½ cup corn kernels and add them to the soup for extra texture.
- Simmer for 1–2 minutes until the soup becomes creamy and well blended.
- Adjust the consistency with a little warm water or milk if required.
Serving Suggestions
- Serve hot immediately after cooking.
- Garnish with sweet corn kernels or finely chopped spring onions.
- Best enjoyed as a light starter or comforting evening soup.
- Serve with garlic bread, toasted bread, or crispy noodles for a complete experience.
Tips
- Strain the soup for an extra smooth, restaurant-style texture.
- Use fresh sweet corn for the best natural sweetness and flavor.
- Add a small pinch of sugar if the corn is less sweet.
- Stir continuously while cooking to maintain a silky consistency.
- Avoid boiling the soup for too long after adding milk to prevent curdling.