By Shreya Sarpal
December 18, 2025
This sweet corn soup recipe is a classic Indo-Chinese starter known for its mild sweetness, light thickness, and comforting warmth. It’s perfect for chilly evenings, quick dinners, or as a restaurant-style soup that can be easily made at home.
1 cup boiled sweet corn (½ cup crushed, ½ cup whole) ½ cup finely chopped mixed vegetables (carrot, beans, capsicum) 3 cups water or vegetable stock 1½ tbsp cornflour 1 tsp oil 1 tsp finely chopped garlic 2 tbsp spring onion whites Salt to taste ½ tsp black pepper Spring onion greens for garnish
Heat oil in a deep pan, add garlic and spring onion whites, and sauté until aromatic.
Add chopped vegetables and stir-fry on high flame for 2-3 minutes till slightly tender.
Add crushed corn, whole corn and water or stock; bring the mixture to a gentle boil.
Mix cornflour with water, add slowly while stirring to avoid lumps, and cook till thick.
Season with salt and black pepper, simmer for a minute, garnish, and serve hot.