Thick and Creamy Sweet Corn Chicken Soup is an Indo-Chinese Soup that takes just 20 minutes to make from scratch. Watch the detailed video to learn how to make this easy Corn Chicken soup in an Instant Pot. I have included stovetop instructions in case you don’t have an Instant Pot.
Growing up, sweet corn soup was one of the most frequently ordered restaurant soups because it is slightly sweet and has mild flavors. I love corn a lot, which is another reason to love this soup.
This is comfort food that you can enjoy throughout the year but is more appreciated during cold winter. Whether it is to chase away the chill or you desire to have something heartwarming, this recipe is perfect. What’s more, you can make this in 20 minutes using healthy ingredients.
Now that I have a toddler at home, this soup works best for the whole family. You can always sneak in vegetables like carrots, peas, and mushrooms into this soup. But I prefer it the classic way.
Sweet corn is a versatile ingredient and I have used it in dishes for a variety of occasions. Take the classic corn chowder which you can make in a jiffy with Instant Pot, or a variatin that pumps up the flavors with bacon and shrimp too. Make a savory and rich appetizer with these Crispy and Cheesy Corn Fritters.
You can go to picnics and potlucks with Corn Pasta Salad and Roasted Corn Salad. A delicious side to take with appetizers is the Chessy Corn Dip.
Paneer Butter Masala Recipe
Equipment
- 1 Pressure Cooker
Ingredients
- 18 to 20 cashews whole
- ⅓ cup hot water for soaking cashews
For Tomato Puree
- 2 cup diced, or 300 grams tomatoes or 4 to 5 medium sized, pureed
For Ginger-Garlic Paste
- 1 inch ginger peeled and roughly chopped
- 3 to 4 garlic cloves small to medium-sized, peeled
Instructions
- Soak cashews in a hot water for 20 to 30 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.
- Then drain and add the soaked cashews in a blender or mixer-grinder.
- Add 2 to 3 tablespoons water and blend to a smooth and fine paste without any tiny bits or chunks of cashews.
- In the same blender add the roughly chopped tomatoes. No need to blanch the tomatoes before blending.
- Blend to a smooth tomato puree. Set aside. Don’t add any water while blending the tomatoes.
Making Tomato Gravy
Melt butter in a pan on a low heat. Add tej patta and fry for 2 to 3 seconds or till the oil become fragrant.
- Add ginger-garlic paste and sauté for about 10 to 12 seconds till the raw aroma disappears.
- Add the tomato puree and stir well. Cook for 5 to 6 minutes stirring a few times.
Notes
- Butter: Use good quality butter. You can add both unsalted or salted butter. Also both yellow butter or white butter can be added.
- Tomatoes: It is best to use fresh, ripe red tomatoes. Add tomatoes which have sweet-tangy taste. Do not add tomatoes which are too sour or tart.
- Tomato puree: Blend the tomatoes to a smooth puree. If you want you can strain the tomato puree also.
- Cashew paste: To blend cashews to a fine consistency, it is better to soak them in hot water for 20 to 30 minutes. Use a good blender to get a smooth creamy cashew paste.
- Replacing cashews: If you don’t have cashews then add almonds. Blanch the almonds in hot water for 30 minutes. Then peel and blend them till smooth with some water.
- Sugar: Addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. So add as per taste. If you add cream then you might have to add less sugar.
- Taste and flavor: If the butter paneer masala gravy tastes tangy or sour, then to balance the sour taste you can add a bit of sugar or cream. But do not add too much sugar as then the gravy becomes too sweet. Also, do note if you add cream then you might have to add less sugar in the sauce or gravy.