sweet corn soup

sian Sweet Corn Soup is really DELICIOUS in&nbsp;taste and super EASY to make. It is delicate in texture and mildly flavored with only a few ingredients. The soup is VEGAN and can be made GLUTENFREE. Instructions for STOVE TOP SWEET CORN SOUP are also given in the recipe.

Asian Sweet Corn Soup Instant Pot Recipe

tsp OIL

Corn Kernels (fresh

Cream of Corn or 1 cup more corn kernels to make

Red Onions (finely chopped)

corn

Garlic (finely chopped)

Onions

tbsp All Purpose Flour

tbsp Light Soy

To Taste Salt & Black Pepper

Water

tsp Chili sauce

In case you decide to make the CREAM OF CORN at home then follow this simple recipe. Take a high-speed blender and add 1 cup of thawed or fresh corn kernels + 1/4 cup water to it. Blend till corn is turned into a thick cream. USe this in the recipe. You can use the market bought cream of corn too.

MAKING HOME MADE CREAM OF CORN

Take a cup and add soy sauce + All purpose flour + 1/4 cup water to it. Stir it with a fork or small whisk. Make sure that there are no lumps left in the slurry. Set aside till ready to use. When ready to use, whisk again and add.&nbsp;

MAKING SOY SAUCE SLURRY

Place the inner pot inside the Instant Pot. Plug it in. SWITCH ON THE SAUTE MODE and wait till the screen displays HOT.

Now add OIL to the inner pot. Wait for 2 seconds and then add Red Onions + Garlic + Carrots + White parts of the Green Onions. Saute for 2 minutes.

Now add Corn Kernels + Cream of Corn + Salt + Pepper.&nbsp; Give a good stir.

Add 4 cups Water + Soy Sauce Slurry to the inner pot. Give it a good stir.&nbsp; If you are adding Hot sauce or chili paste then you add it now.&nbsp;Cancel the SAUTE MODE.

COOKING ON SAUTE MODE IN INSTANT POT

Close the Lid of the IP. Set the FLoating valve to SEALING. Press the Manual Mode / Pressure Cook Mode and set it for 2 MINUTES on MORE + High Pressure.

Once the timer goes off, you can either follow QPR if you are in hurry. OR you can follow NPR if you set it for cooking before leaving for work or a long day. It doesn't matter.

IMPORTANT - When you will open the lid, the soup will be bit clouded in appearance. NOTHING TO WORRY ABOUT IT. Just take a ladle or serving spoon. and Give it a good stir. It will dissolve the cloudy look and is good to go.

Place the soup in soup bowls and garnish with Green part of the scallions. Serve it warm.

COOKING ON PRESSURE COOK / MANUAL MODE

You can make this soup oil-free too. Just skip the step of adding the oil and sauteeing the ingredients. Instead, dump all the ingredients together and Cook on Manual&nbsp;Mode for 2 minutes.

OIL FREE VERSION

Heat oil in a saucepan and follow the same steps as mentioned in the SAUTE MODE above. Once you follow all the steps in saute mode, add water + soy sauce slurry. Cover the pan with lid, bring it to a boil. Simmer for 10 minutes. Serve it warm.

STOVE TOP INSTRUCTIONS

This recipe can be easily doubled.

The soup can be made in a big batch and be frozen in freezer-friendly containers. You may store in single portions. When ready to eat, just empty the portion in microwave safe bowl or cup and heat for 2 minutes and eat.

If you are making it for the family with&nbsp;kids, skip adding hot sauce while cooking. You can serve the hot sauce on the side for whoever wants to add it.&nbsp;

Though this soup uses only a few vegetables, but you can add vegetables of your choice and enrich with the protein of your choice as well.&nbsp;

NOTES

This clear yet creamy Chicken Sweet Corn soup is made with chicken, sweet corn, and crunchy vegetables in an aromatic broth, and finished with an egg drop confetti.  Enjoy this bowl of comfort in a little over 30 minutes using your Instant Pot or stove!

Chicken Sweet Corn Soup - Instant Pot | Stove

chicken stock

yellow sweet corn (fresh

chicken breast

soy sauce

salt

tsp black pepper

tbsp rice vinegar

tsp crushed ginger ((1 inch piece))

garlic

spring onions ((white part only))

carrots (finely chopped (about 2))

egg (beaten)

spring onions (sliced (green part))

cabbage (shredded thin)

tsp sesame oil

cornstarch

water

jalapeno (or serrano chili, thinly sliced)

Blend together 1 cup thawed or fresh yellow sweet corn with 1/4 cup stock or water.  Blend into a smooth paste.

Creamed Corn

Turn on the Instant Pot. Add chicken stock, crushed ginger, corn kernels and creamed corn to the cooking pot.  Add carrots, spring onions, soy sauce and vinegar.

Add salt, pepper, chicken breast and stir well. Close lid and pressure cook on Manual/Pressure cook (high), for 8 minutes. If skipping chicken to make Vegetarian Sweet Corn Soup, adjust cook time to 2 mins.

Pressure Cook

Wait 5 minutes before carefully releasing the pressure manually (NPR 5, then QR).  This prevents the soup from squirting out from the pressure valve.

Remove chicken breast and shred it using two forks.  Turn on Saute and check for seasoning.  Add cabbage, shredded chicken and sesame oil to the pot.

Beat an egg and add to the pot WHILE stirring continuously.  This makes the egg cook in thin ribbons instead of chunks.  This also helps thicken the soup.

Simmer and Thicken

If you want to thicken the soup more, add the cornstarch slurry while stirring the soup.&nbsp; Bring it to a boil and turn off Saute.&nbsp; Garnish with spring onions and enjoy

Optional step for thickening the soup more

In a small microwave safe bowl, add thinly sliced jalapeno and rice vinegar.&nbsp; Microwave for 30 seconds and cool.&nbsp;&nbsp;

Optional Garnish: Chili-Vinegar

RECIPE: 👉 https://spicecravings.com/chicken-sweet-corn-soup-instant-pot

Simple and comforting, this clear yet creamy Chicken Sweet Corn soup is pure comfort food.  Its made with healthy ingredients like sweet corn, crunchy vegetables, in a flavorful chicken stock, and finished with an egg drop confetti.

More SOUP RECIPES from my kitchen: 👉 https://spicecravings.com/recipe-index/instant-pot-soups

❤️ Spread the Love ❤️ If you make this recipe, share your food photo with hashtag #spicecravings on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you!

Subscribe to my Youtube Channel for Quick & Easy video recipes. Looking for more quick & easy recipes? Check out my Instant Pot Recipes boards on Pinterest.

Chicken Sweet Corn Soup in Instant Pot Pressure Cooker

Smooth and silky Chicken Sweetcorn Soup
A definite all time comfort food.
It is easy to whip up using either left over roast chicken or fresh chicken.

Chicken and Sweetcorn Soup

creamed corn

chicken breast (3 cups of leftover roast chicken shredded)

eggs

chicken stock cubes (optional)

sesame oil

corn flour (mix

white pepper (black if you don't have any white pepper)

onion

Easy &amp; comforting Sweet Corn Soup made in the Instant Pot. This lightly spiced Indo-chinese soup is perfect for the cold weather. This is a vegan &amp; gluten free soup!

Instant Pot Sweet Corn Soup

Sweet Corn (divided)

Ginger (minced)

Garlic (minced)

Carrots (diced)

Spring Onions (chopped, separate white and green part)

Vegetable Broth

Salt (adjust

Black Pepper (to taste)

Sugar (adjust to taste)

Vinegar (I used rice vinegar)

Cornstarch (mixed with 1/4 cup water)

Red chili paste (add

In a blender, blend 3/4 cup sweet corn and 1/2 cup water, to a smooth paste. &nbsp;

Start the instant pot on sauté mode and let it heat. Add oil and then add ginger, garlic. Sauté for about 30 seconds.&nbsp;

Add carrots, spring onion whites and the remaining corn.&nbsp;Add the sweet corn paste from step 1.

Add the broth, black pepper, salt, sugar and vinegar. Stir well making sure nothing is stuck at the bottom of the pot. Press Cancel and close lid with vent in sealing position. &nbsp;&nbsp;

Set the instant pot in pressure cook (manual) mode for 2 minutes at high pressure.&nbsp;

When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.&nbsp;

Add the cornstarch dissolved in water to the pot and stir well. Set the instant pot on saute mode and let it come to a quick boil.&nbsp;

Garnish with green part of spring onions and add chili sauce to taste. Serve hot!

In place of the pressure cooking step, cover with a lid and let the veggies cook for about 15 minutes. Stir in between couple of times. Then follow the steps to thicken and garnish.  

Stovetop Method

https://content.jwplatform.com/videos/ZVWCDmhr.mp4

Easy & comforting Sweet Corn Soup made in the Instant Pot. This lightly spiced Indo-chinese soup is perfect for the cold weather. This is a vegan & gluten free soup!

Sweet Corn Soup - Instant Pot - Piping Pot Curry

Enjoy the amazing flavors of fresh summer corn with this easy recipe for Sweet Corn Pudding (Che Bap). Juicy and sweet summer corn is cooked into a hearty pudding infused with Pandan aroma. Serve the Sweet Corn Pudding topped with coconut sauce&nbsp;and roasted sesame seeds for a tantalizing and decadent dessert.

Sweet Corn Pudding / Che Bap

Pandan leaves, (washed)

Tbsp tapioca pearls

sugar

tsp salt

yellow food coloring

coconut sauce

sesame seeds

Cut the Pandan leaves into 6-inch sections and tie together in a bundle. Set aside for now.

Remove the husk from the corn. Brush off the silk using a corn brush or pluck with your fingers. Rinse the corn with cold water and pat dry using paper towels.

Using a sharp paring knife, run it along the length of the corn, thinly slicing the kernels. Continue thinly slicing the corn until you reach the cob. Use your fingers to toss and separate the kernels.

Break both cobs in half and transfer into a medium saucepan. Add the Pandan leaves (prepared earlier) and water.

Cover the pan and bring to a boil over High heat. Once it comes to a boil, stir, reduce the heat to Low and cook for 10 minutes.

During this time, soak the tapioca pearls in hot water.

Remove the cobs and Pandan leaves from the saucepan and discard.

Add the sliced corn, sugar and salt. Bring to a boil over High heat. Once it comes to a boil, reduce the heat to Medium and cook for 3 minutes. Skim off any foam from the top.

Drain the tapioca pearls and add into the pan. Stir gently and cook for 5 minutes or until the tapioca pearls float to the top.

Add the yellow food coloring and combine together.

Transfer into a medium bowl and let cool for 15 minutes. (The pudding continues to thicken as it cools.)

The Sweet Corn Pudding can be enjoyed warm or cold. Refrigerate for at least 2 hours if serving the pudding cold.

To serve the Sweet Corn Pudding, transfer a generous amount into a bowl. Top with sweet coconut sauce and roasted sesame seeds.

Refrigerate any remaining portions and enjoy within 3-4 days.

https://www.youtube.com/watch?v=d4LwAzImn84

Sharing an easy recipe for Sweet Corn Pudding (Che Bap), a delicious and hearty pudding using sweet summer corn. Serve this pudding chilled for a cool and refreshing sweet treat. Enjoy! 

Written recipe: http://runawayrice.com/desserts/sweet-corn-pudding/

Tools used in this video:

Corn Brush https://amzn.to/2LHkpKe

ZESPROKA Stainless Steel Micro-perforated 5-Quart Colander https://amzn.to/2OkZdIv

Zwilling J.A. Henckels 31070-103 Twin Four Star 4-Inch High-Carbon Stainless-Steel Paring Knife https://amzn.to/2LDpXFw

Pyrex Smart Essentials 4-Quart Glass Mixing Bowl https://amzn.to/2NOadNc

ZWILLING Spirit 3-ply 4-qt Stainless Steel Ceramic Nonstick Saucepan https://amzn.to/2Lsm9aP


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Ingredients:

2 ears fresh corn
4 cups water
2 Pandan leaves, washed
1/4 cup sugar
1/4 tsp salt
3 Tbsp tapioca pearls
3 drops yellow food coloring

Top with Coconut Sauce http://youtu.be/koBeXqPmEdA and roasted sesame seeds

Yields: 4 cups pudding, 4-6 servings

Nguyên liệu:

2 trái bắp
1 L nước
2 cọng lá dứa, rửa sạch
50 g đường, theo ý thích
tí xíu muối
3 m. canh bột báng (hoặc bột năng)
3 giọt màu vàng

Trên mặt: Nước cốt dừa http://youtu.be/koBeXqPmEdA mè rang

Cho: 4-6 phần ăn

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Music
Montauk Point Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
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Sweet Corn Pudding (Che Bap)

Sweet corn soup is an easy and delicious soup made from fresh American sweet corn, scallions, herbs and spices. With just a few simple ingredients make this comforting soup for a light lunch or dinner.

Sweet Corn Soup Recipe

sweet corn cob (- large sized)

water (- for blending corn)

oil oil

spring onion

celery (- optional)

black pepper (or add as per taste)

salt (as required)

cornstarch ((corn flour))

black pepper (- optional)

parsley

chives (- optional)

I always make this soup with fresh corn cobs. But you can use fresh or frozen corn kernels. If you plan to use canned corn kernels, then move to the step where the corn is blended to a paste.

You have the option of cooking the corn cobs in a pan, Instant Pot or a stove top pressure cooker. I list here the method of steaming corn in a pot.

Heat 1.5 cups water in a saucepan or pot and let it come to a boil on medium heat.

Place a steamer pan or rack inside.

Halve or quarter the corn cob and place them on the steamer pan.

Cover the saucepan with a lid and steam the sweet corn cobs for 8 to 10 minutes on medium heat.

When done remove the corn cobs with the help of pasta tongs and transfer them in a bowl or plate. Let them become warm or cool at right temperature.

With a knife carefully remove the corn kernels from the corn cobs. Take out 2 tablespoons of corn kernels and set them aside.

Steaming Corn

In a blender add the remaining steamed corn kernels.

Add water and blend to a smooth paste. Set aside.

Making sweet corn paste

Heat oil in a pan. On low heat sauté the spring onions whites and celery for 2 minutes.

Add the ground and blended sweet corn paste and mix well.

Next add water or vegetable stock. Mix again and allow the soup to come to a boil on medium-low to medium heat.

Now add 2 tablespoons of corn kernels that was set aside earlier. Also season with crushed black pepper and salt. Stir and simmer further for 2 to 3 minutes on low heat.

Meanwhile in a small bowl make a smooth paste or slurry of the cornstarch and water.

Keeping the heat to a low, add this cornstarch paste to the simmering soup.

As soon as you add cornstarch paste, mix it quickly so that it does not start to thicken and form lumps. Mix it with the entire soup mixture. You can use a wired whisk here to mix the cornstarch paste with soup.

Continue to simmer for 2 to 3 minutes on low heat until the soup thickens and the cornstarch gets cooked.

Check the seasonings and adjust if needed.

Pour the sweet corn soup in bowls. Garnish with some chopped spring onions greens or parsley or chives. Add a touch of crushed black pepper.

Enjoy the soup as or with a garlic bread or crusty bread.

Making corn soup

https://content.jwplatform.com/videos/qoETJA0u.mp4

Sweet corn soup is an easy and delicious soup made from fresh American sweet corn, herbs and spices.

Corn Soup

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