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Creamy Sweet Corn Soup - Sweet Corn Soup: cook this comforting and creamy soup in your Instant Pot. Quick, flavorful, and loaded with fresh vegetables for a who

Creamy Sweet Corn Soup

Sweet Corn Soup: cook this comforting and creamy soup in your Instant Pot. Quick, flavorful, and loaded with fresh vegetables for a wholesome meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Soup
Cuisine: Asian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon oil
  • 6 stalks of scallions (thinly sliced, separate white and green parts)
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • 2 cups frozen sweet corn kernels (divided)
  • 4 cups low sodium vegetable broth (Made with Better Than Bouillon)
  • 1 tablespoon corn starch or arrowroot flour
  • rac{1}{4} cup water
  • rac{1}{2} cup carrots julienned
  • rac{1}{2} cup green cabbage (thinly sliced)

Method
 

  1. Set the Instant Pot to saute mode and heat the oil.
  2. Add white scallions and saute for 2 to 3 minutes. Add ginger, garlic, and half of the corn, and saute for a minute.
  3. Add vegetable broth and give a quick stir. Close the Instant Pot lid with the Pressure Release to Sealing. Pressure Cook (Hi) for 8 minutes followed by quick release.
  4. Open the Instant Pot and blend the soup carefully with an immersion blender for 10-15 seconds.
  5. Turn the Instant Pot to Sauté mode. Mix corn starch in water and add it to the soup stirring constantly.
  6. Add carrots, cabbage, and the remaining corn. Add vinegar and bring the soup to a boil. Turn the Instant Pot off. Taste and adjust the seasoning with salt and season with black pepper. Ladle the soup in bowls garnish with green onions and serve hot.
  7. Optionally drizzle over chili garlic paste and/or soya sauce if you like.
  8. Stove Top Recipe: Heat oil in a 5-Qt pot over medium heat and add scallions. Saute for a minute. Add ginger and garlic and saute for another 30 seconds. Stir in half of the corn and the vegetable broth. Bring to a full boil and then lower the heat. Cook on low heat for 10 to 15 minutes.

Notes

- For an extra layer of flavor, roast the fresh corn before adding it to the soup, if not using frozen.
- If using an immersion blender, be careful not to over-blend; a few pulses are enough to create a creamy base while leaving some texture.
- To store, refrigerate leftover sweet corn soup in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if it's too thick.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.