This corn cob soup is light and thin with corn slices to nibble on the corn and core to chew for sweet corn extracts. This soup is more of an activity to enjoy with chatter around the table.
While you can enjoy the kernel, you'll be surprised that you can chew the cobs too, which releases sweet juice from the center.
Jump to:
Why make this recipe?
This soup is cooked with corn on the cob, which releases all its sweet juices into the broth, making it tasty and yummy.
It is a massive hit with children and toddlers who love the naturally sweet flavor and the unique experience of snacking on the soft corn cobs.
Beyond the kernels, the slow-cooked cobs become so tender that chewing them releases a hidden, extra-sweet juice from the center, making them fun to eat.
What goes in this recipe?
To make this soup, you'll need...
- Corn: Use whole corn cobs. Look for the tender baby cobs. The best time to make this soup is winter when fresh corn is readily available.
- Chicken Stock: I always make chicken stock at home. Use this recipe for chicken broth with a chicken carcass. You can substitute it with vegetable stock as well.
- Coconut Milk Powder: Adds creaminess and a tropical flavor. Can be substituted with coconut cream from a can.
- Flour: Thickens the soup.
- Chicken bouillon: Helps add extra savoury flavors.
- Seasoning: cumin, salt, red chili, sugar, and Italian seasoning.
- Butter: Salted butter adds richness to the roux. You can also use oil, but avoid strongly aromatic oils.
How to make this?
Check these easy steps to make this recipe.
- Peel the whole corn cobs and wash them; then, cut them into thick, round slices.
- In a heavy-based cooking pot, melt the butter over medium heat, fry the flour, and add all the seasoning.
- After a few minutes, gradually add the chicken stock and stir continuously so that no lumps are formed.
- Add the sliced corn and extra water to the pot.
- Place a lid on the pot and cook for two hours (or pressure cook for 20 minutes) until the corn is tender and the flavors have melded.
- Stir in the coconut milk powder (or coconut milk) to add creaminess and a subtle sweetness to the broth.
- Allow the soup to simmer gently for 10 minutes so the flavors fully develop.
- Ladle the hot soup and soft corn slices into bowls and serve.
Expert Tips
Use Fresh Corn: Use fresh, sweet, and soft tender corn on the cob during the winter months for the best natural flavor and sweetness.
Pressure Cook It: If you are short on time, you can pressure cook the corn for 20 minutes instead of the traditional slow-cook method.
Stock Substitution: While the recipe calls for chicken stock, you can easily swap it for vegetable stock to keep the dish entirely vegetarian while still maintaining a deep, savory flavor.
Coconut Milk: If you don't have coconut milk powder, simply use coconut milk from a can.
Garnish: Garnishing is optional and depends on your personal taste, but common options include green onions, cilantro, a drizzle of cream, or chili oil.
Variations:
The chicken stock and coconut milk give this soup a taste similar to chicken almond soup. You can also use almond powder instead of flour for enhanced flavor in the soup. Other ground nuts, such as cashews, can also make the soup thicker and creamier.
Add a squeeze of fresh lemon juice to introduce a bright, sour note to the broth.
FAQS
Adding potatoes (like Yukon Gold) is standard. You can also add shredded chicken.
While fresh corn is ideal for the best flavor, high-quality frozen corn serves as an excellent substitute when fresh isn't available.
This soup stays good in the fridge for 2-3 days.
📖 Recipe
Corn Cob Soup
Ingredients
- 1 tablespoon butter
- ¼ teaspoons cumin seeds
- ⅛ teaspoon chili flakes
- 2 tablespoons flour
- 3-4 pepper corn
- ½ tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon Italian seasoning
- 4 cups chicken stock
- 2 large corn, thickly sliced with cobs
- 4 cup water
- 4 tablespoons coconut milk powder mixed with water, sub with coconut cream
Instructions
- Peel the whole corn cobs and wash them; then, cut them into thick, round slices.
- In a heavy-based cooking pot, melt the butter over medium heat, fry the flour, and add all the seasoning.
- After a few minutes, gradually add the chicken stock and stir continuously so that no lumps are formed.
- Add the sliced corn and extra water to the pot.
- Place a lid on the pot and cook for two hours (or pressure cook for 20 minutes) until the corn is tender and the flavors have melded.
- Stir in the coconut milk powder (or coconut milk) to add creaminess and a subtle sweetness to the broth.
- Allow the soup to simmer gently for 10 minutes so the flavors fully develop.
- Ladle the hot soup and soft corn slices into bowls and serve.
Leave A comment and Rate this recipe