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Delicious and Easy Sweet Corn Soup Recipe: No Pressure Cooker Required!

Delicious and Easy Sweet Corn Soup Recipe: No Pressure Cooker Required!

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Looking for an easy sweet corn soup recipe that doesn’t require a pressure cooker? Look no further! This delicious and healthy soup can be made in less than 30 minutes with simple ingredients. It’s perfect for a quick weeknight meal and can easily be adapted for meat eaters.

Delicious and Easy Sweet Corn Soup Recipe: No Pressure Cooker Required!

Sweet Corn Soup is very different than a corn chowder

Chowder means cooking in milk, whereas sweet corn soup is corn kernels simmered in water or a broth. Chowder also has a creamy base, whereas sweet corn soup does not. Chowder also includes potatoes, and this recipe doesn’t use those.

So no, this isn’t a creamy potato soup with corn – we already made that with our Autumn Chowder.

This recipe doesn’t use fresh corn


While I know it is a great way to use fresh summer corn, we don’t have that option year-round in Wisconsin. Add in the fact that most people don’t know how to cook sweet corn properly or even get the kernels off cobs safely, and it can make for some tough and chewy kernels.

Do you know how to get the kernels off corn cobs?

Yes, there are a few ways. You can use a sharp knife and carefully slice them off, being extra careful not to cut yourself. You can also use a corn stripper tool, a plastic contraption that you slip over the cob and then slides down. The kernels will come off in perfect little rows.

I recommend using 2-3 cups of kernels if you want fresh corn, but using canned corn as we do speeds up the cooking time.

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What kind of sweet corn should I use?

There are many different types of sweet corn, but for this soup, I recommend using either white sweet corn or yellow sweet corn. The flavor is slightly different, but both will work well in this soup.

We are using canned sweet corn kernels in this sweet corn soup recipe, which is a great way to get that sweet corn flavor without all the work. You can find canned corn in just about every grocery store, and it’s a great staple to have on hand.

Easy Sweet Corn Soup

This is one of those easy recipes for a hot soup that is slightly different than what most people are sued to on that cold winter day. It is easy to tweak for different tastes and takes less than 20 minutes to get onto the table.

Sweet Corn Soup Ingredients:

Sweet Corn Soup Ingredients:

  • canned whole kernel corn – do not use cream style corn
  • green spring onions – also called scallions
  • carrots – mix it up by trying purple or even yellow ones
  • vegetable broth or vegetable stock – we like using Better Than Bouillon paste to make it
  • butter – don’t use margarine; it ruins the taste
  • garlic paste – you could also finely mince up 2-3 cloves of garlic
  • ginger paste – same as garlic, or use 1/2 teaspoon of ground ginger
  • cornstarch – this is your thickening agent
  • sugar – just a touch to balance out the flavors
  • salt and black pepper – to taste

Preparation Instructions:

sauteeing vegetables for sweet corn soup

In a large pot, melt the butter over medium high heat. Add garlic and ginger paste, and simmer them together for about one minute to create a smooth paste.

adding vegetables

Add in the green onions and carrots and cook for two to three minutes until slightly tender.

add in the canned corn

Stir in the corn, vegetable broth, sugar, salt, and pepper.

add the vegetable stock

Bring the soup to a boil and simmer over medium heat.

Mix the cornstarch with 4 tablespoons of water to create a cornflour slurry. Pour it into the boiling soup to thicken it.

ready to serve ssweet corn soup

Stir and boil the soup until it thickens slightly.

Serve & enjoy! 

What would you serve this with?

This sweet corn soup is delicious but could also be served with crusty bread, garlic bread, or saltine crackers and become the main meal feature.

Sweet Corn Vegetable Soup

Yes, this soup is a vegetarian gem, but you can bulk it up with even more vegetables by grabbing a bag of your favorite frozen blend to make a sweet corn veg soup. Our favorite? Broccoli, sweet corn, and carrots.

How to make sweet corn soup for meat eaters

This sweet corn soup recipe is easily adaptable for meat-eaters by adding some cooked chicken, turkey, or even ham. You could also add in some cooked bacon bits for extra flavor.

Our favorite is Sweet Corn Chicken Soup

We often switch out the vegetable stock for chicken stock or chicken broth, and in one to two diced chicken breast pieces and a cup or two of frozen green beans or green peas.

Indo-Chinese Soup

It is easy to tweak this sweet corn soup recipe to make an Indo-Chinese soup. Add soy sauce, sweet chili sauce, and red pepper flakes. You could also top it with some fried wonton strips. Granted, it won’t be one of those authentic Chinese recipes, but it comes close and is a delicious soup.

ready to eat sweet corn soup

Sweet Corn Soup FAQs

Q: Can sweet corn soup be made ahead of time? A: Yes, sweet corn soup can be made ahead of time and stored in the fridge for up to four days.

Q: Can sweet corn soup be frozen? A: Yes, sweet corn soup can be frozen for up to six months.

Q: What can I do with sweet corn soup leftovers? A: You could freeze this easy corn soup leftovers in individual portions for a quick and easy lunch or dinner. Alternatively, you could reheat sweet corn soup and add some cooked rice, quinoa, or pasta to bulk it up. 

Have you ever made sweet corn soup before? What’s your favorite way to make it? Let us know in the comments below!

Print off our Sweet Corn Soup Recipe

Yield: 4

Summer Sweet Corn Soup

ready to serve sweet corn syrup

This delicious and healthy soup can be made in just 20 minutes with simple ingredients. It's perfect for a quick weeknight meal and can easily be adapted for meat eaters.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cans whole kernel corn, drained - do not use cream style corn
  • 6 green spring onions, chopped
  • ½ cup carrots, diced small
  • 3 ½ cups vegetable broth or vegetable stock
  • 1 tablespoon butter
  • ½ tablespoon garlic paste
  • ½ tablespoon ginger paste
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon sugar
  • Salt & black pepper to taste

Instructions

    In a large pot, melt the butter over medium high heat. Add garlic and ginger paste, and simmer them together for about one minute to create a smooth paste.

    Add in the green onions and carrots and cook for two to three minutes until slightly tender.

    Stir in the corn, vegetable broth, sugar, salt, and pepper.

    Bring the soup to a boil and simmer over medium heat.

    Mix the cornstarch with 4 tablespoons of water to create a cornflour slurry. Pour it into the boiling soup to thicken it.

    Stir and boil the soup until it thickens slightly.

    Notes

    It is very easy to tweak this sweet corn soup recipe to make an Indo-Chinese soup. Simply add in some soy sauce, sweet chili sauce, and red pepper flakes. You could also top it with some fried wonton strips.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 155Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 165mgCarbohydrates: 27gFiber: 3gSugar: 6gProtein: 3g

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