Sweet corn is so divinely juicy and tender at the moment so I had no choice to make Sweet Corn Soup. I have a lovely Indian recipe but decided to make an Indo-Chinese style soup. There is one in Vol 4. of Meenakshi Ammal’s Cook and See books, but the ingredient proportions have errors, I believe.
Instead, I made my similar version but included diced vegetables that are a quintessential part of this soup. Of course there is nothing really Chinese about this particular version of sweet corn soup – it is an Indian adaptation of a dish to make it appropriate for local palates. I remember being taken by my Indian friend to a Chinese restaurant in Goa in the early 2000’s, and the waiter was astonished that I didn’t want chilli sauce with everything! We should not grin too broadly – Australia travelled the same route when beginning to experience Chinese food in the 1960’s and ’70s. Remember Chop Suey and Chikko Rolls?
Enjoy this soup. I have added some chilli options for accompaniments, should you so desire.
Indo Chinese Sweet Corn Soup
1.75 cups sweet corn kernels, steamed
0.25 cups fresh sweet corn kernels
5 cups water or light vegetable stock
1 tspn ginger-garlic paste
0.5 cup diced vegetables such as green beans, capsicum, carrot, peas and spring onions
0.5 tspn sugar
2.5 Tblspn cornflour
sea salt and white pepper
to garnish (optional)
a few fresh corn kernels
slices of spring onion green tops
green chilli slices
small bowls of chilli vinegar, sweet chilli sauce or chilli sauce, and/or red or black Chinese vinegar.
Puree the steamed sweet corn kernels in a blender to a smooth paste. Add to the water or stock with garlic-ginger paste in a saucepan. Bring to just under a simmer and add the retained corn and diced vegetables. Simmer over low heat for 5 minutes.
Add the sugar and season with sea salt and pepper.
Make a paste of the cornflour with water, and stir into the hot soup. Stir continuously while the soup thickens.
Serve the soup garnished with sliced spring onions and/or coriander leaves and a drizzle of soy sauce. Accompany with small bowls of chilli vinegar, sweet chilli sauce or chilli sauce, and/or red or black Chinese vinegar.
recipe notes and alternatives
Cans of creamed corn can be used – use 1 cup of creamed corn in place of the steamed kernels.