Healthy Meals Recipes

Cloudy Corn Soup

Cloudy Corn Soup
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Cloudy Corn Soup, it’s my new favourite soup!

I love including soups in my diet and there are many different types of soups I make and this new Cloudy Corn Soup has become my new favourite. It’s very light, vegan, gluten-free and creamy-cloudy with sweetest white corn. I love serving this soup with simple fried rice, spicy chicken and cucumber salad, it is a perfect spread for a cold day. It’s a shame we don’t have that here in Singapore but we still love our soups.

This Cloudy Corn Soup is a versatile and customisable recipe!

I have kept this recipe completely vegan but you can make this cloudy corn soup with chicken stock.

  • You can add shredded chicken for some protein and body to this cloudy corn soup.
  • You can also add eggs, that will give that laciness to the soup.
  • You can also add some crispy tortillas in this soup, trust me it tastes fantastic!

This Cloudy Corn Soup is made with minimum ingredients but it packs a punch! 🥊

I wanted to keep the recipe very simple but something which will pack a punch! I have added white pepper to give that pungent flavour to this soup, it gives a nice peppery kick and toasted sesame oil to give a nutty taste. If you can’t find white peppercorn, add black peppercorns, that tastes great too. I have added vegetables such as red capsicum (bell pepper) and spring onions apart from sweet corn.

If you like soups as much as I do then do check some of these recipes out.

Corn and Tortilla Soup.

Black Beans and Pasta Soup. 

So let’s get to the recipe!

Cloudy Corn Soup
Cloudy Corn Soup
Cloudy Corn Soup
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4.8 from 5 votes

Cloudy Corn Soup

A simple, vegan and gluten-free recipe made with white sweet corn.
Course Soup
Cuisine Asian
Keyword cloudy corn soup, corn soup, Culinary Nirvana, Gayatri Singh, Gluten-free vegan recipes, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Gayatri Singh


  • 2 nos corn cobs kernels (2 cups) I used white sweet corn
  • 1 nos small onion small diced
  • 1/2 cup white part of spring onion finely chopped
  • 1/2 cup the green part of spring onion finely chopped
  • 1 nos red capsicum (bell pepper) small diced
  • 3 cloves garlic finely chopped
  • 1 nos or to taste green chilli finely chopped
  • 1/3 tsp white pepper powder
  • 1 tbsp cooking oil
  • 1 tsp toasted sesame oil optional
  • 1 tsp white vinegar
  • 2 tsp tapioca or corn starch mixed in 2 tbsp water (optional)
  • 1 tsp or to taste salt
  • 1000 ml vegetarian stock or water


  • Heat oil in a heavy saucepot. Add in the oil, when it's hot, tip in the garlic and saute for a few a seconds.
  • Add in both the onions (not the green part) and fry for 3-4 minutes till the onion is translucent, make sure the onion doesn't get too brown.
  • Add in the chilli, corn kernels, white pepper powder and saute for 1 minute. Tip in 750 ml of vegetable stock and bring it to a simmer by covering the pot for 7 minutes.
  • FIsh out 3/4 cups of cooked corn kernels with some soup water and make a coarse puree. Tip the puree back in the soup.
  • Add in the rest of the stock, capsicum and cook for another 5 minutes. Now add in half of the spring onion, vinegar and cornstarch slurry. Keep stirring the soup so the starch is mixed well.
  • Flavour the soup with toasted sesame oil. Adjust the salt and pepper and simmer for 3-4 minutes.
  • Garnish with rest of the spring onions and serve hot!

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