Award-Winning Corn Soup Recipes For Your Dinner Table

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Corn soups have been a long time favorite amongst food lovers. With these corn soup recipes, you can make each bowl of corn soup your serve, taste like a bowl of a different culture!

Corn soups have been a long time favourite amongst food lovers. The creamy texture and the sweet corn kernels together make for a mouth watering appetizer. With these corn soup recipes, you can make each bowl of corn soup you serve taste like a bowl of a different culture!

Thai Chunky Corn Chowder Recipe (serves 10)

What you need:

  • Diced bacon, ½ pound
  • Butter, 4 tablespoon
  • Large diced onions, 2
  • Seeded and diced red pepper, 1
  • Ground thyme leaves, 2 teaspoon
  • Ground roasted cumin, 1 teaspoon
  • Turmeric, a pinch (optional)
  • Skinned and cubed potatoes, 2 pounds
  • Chicken stock, 6 cups
  • Cornstarch, 6 tablespoons
  • Water
  • Cream, 2 cups (optional)
  • Corn kernels, ½ pound
  • Ground black pepper, to taste
  • Salt, to taste

What You Do:

  • Fry the diced bacon till it becomes crispy. Drain the fat that is released from the bacon and set aside.
  • To a stockpot, add butter and heat till it melts. To the pot, add onions and red pepper. Stir till they are tender.
  • Add chicken stock and the spices. Add potatoes and cook till it becomes tender. When the potatoes are cooked completely, add the cornstarch dissolved in cold water.
  • Keep stirring as you add the corn starch. The soup will become thicker.
  • Lower the heat and add milk or cream and keep stirring. Let the liquid simmer for about fifteen minutes and then bring to a boil.
  • Add the corn kernels, ground pepper and salt.

Roasted Corn Soup Recipe – Award Winning! (serves 6)

What you need: 

  • Chicken stock, 2 cups
  • Cloves of garlic, 3
  • Corns, 6 ears
  • Peeled and diced potato, ½
  • Cornmeal, 1 tablespoon
  • Cream/ milk, ½ cup
  • Ground pepper, to taste
  • Salt, to taste
  • Sugar, 1 pinch (optional)

What you do

  • Bake the corn and cloves of garlic in an oven that has been preheated to 450 F. Leave for about twenty five minutes
  • Once cool, dehusk the corn and remove the kernels from the cobs
  • Cut four of the cobs crosswise and set aside.
  • Heat a saucepan and add some butter. When the butter melts, add the chicken stock, diced potatoes, corn cobs and water. Cook covered for about twenty minutes on low heat.
  • Take out the corn cobs and discard them.
  • Using a slotted spoon, take out the cooked potatoes and put them in a grinder. Add the corn kernels and the cloves of garlic. Add the cornmeal and grind.
  • Sieve this puree to leave the skins of the corn behind. Then add to the steaming broth.
  • Cook for five – ten minutes, stir in the cream or the milk and take off the heat.
  • Add the seasonings and serve. You may add a pinch of sugar to the soup before serving it. The sugar adds a special flavor to the soup.

Easy Chinese Chicken and Corn Soup (serves 6)

What you need: 

  • 6cups chicken stock
  • 1 large chicken breast fillet(boneless)
  • 300g canned corn kernels
  • 300g canned creamed corn
  • 1 tablespoon cornflour(cornstarch)
  • 2 tablespoons light soy sauce
  • 2 eggs (beaten)
  • 2 spring onions (finely sliced) or 2 scallions (finely sliced) or 2green onions (finely sliced)

What you do: 

  • ring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
  • Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
  • Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  • Add corn to stock and bring to the boil over a medium heat.
  • Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  • Add shredded chicken to soup.
  • Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
  • Serve topped with the sliced spring onions and enjoy!
  • NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

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Written by

Roshni Mahtani

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