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Sweetcorn soup Recipe

Sweetcorn soup

Sweetcorn soup is a versatile and comforting dish, ranging from creamy and mild to spicy and bold, often featuring fresh or frozen sweetcorn as the star ingredient. It can be prepared in under 30 minutes using simple pantry staples or elevated with seafood, herbs, and bold spices for a more complex flavor profile.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Appetizer
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • Olive oil: 1 tbsp 15 ml
  • Onion: 1 diced, approximately 150g / 5.3 oz
  • Garlic: 2 cloves crushed
  • Frozen sweetcorn: 700 g 1.5 lbs
  • Chicken stock: 750 ml 25.4 fl oz
  • Skimmed milk: 200 ml 6.8 fl oz
  • Low fat cream cheese: 40 g 1.4 oz
  • Salt and freshly ground black pepper: To taste

Equipment

  • Large saucepan
  • Wooden spoon or spatula
  • Stick blender or countertop blender
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Gently heat the olive oil in a large saucepan over medium heat. Add the diced onion and crushed garlic, and sauté for 4 to 5 minutes until softened and translucent.
  2. Add the entire bag of frozen sweetcorn and the chicken stock to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 5 minutes, or until the sweetcorn is tender.
  3. Carefully transfer the soup to a stick blender or use a countertop blender in batches to blitz until completely smooth. If using a countertop blender, ensure the lid is secured and the vent is open to release steam.
  4. Return the blended soup to the saucepan and place it over low heat. Stir in the skimmed milk and cream cheese, continuing to stir until fully incorporated and the mixture is smooth with no lumps.
  5. Remove the soup from the heat and season to taste with salt and freshly ground black pepper

Notes

Safety Notes:
Always use caution when blending hot liquids—allow the soup to cool slightly and use a towel to secure the blender lid. Ensure the cream cheese is at room temperature to prevent clumping.
Substitutions: Use vegetable stock for a vegetarian version. Replace skimmed milk with full-fat milk or a dairy-free alternative like oat or almond milk. Substitute cream cheese with a dairy-free alternative if needed. Storage: Cool the soup completely and store in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Pro Tips:
Using frozen sweetcorn reduces cooking time and ensures the corn is already cooked through. For a richer texture, add a splash of cream before serving. Always blend the soup in batches if using a countertop blender to avoid overflow.