Asian Sweet Corn Soup Instant Pot Recipe - Delicious & Easy Soup (2024)

FAQs

Is an Instant Pot good for making soup? ›

Sometimes that's great, infusing our home with delicious smells and warmth, but a lot of the time, we're craving soup NOW. Enter: the Instant Pot. It can make delicious, hands-off soup, usually in just under an hour. Check out our best Instant Pot soups, stews, and chilis—you'll be feeling all warm and cozy in no time.

Locate the soup setting on your Instant Pot control panel. It is usually labeled with a soup icon or the word “soup”. Press the button to activate the setting. The Instant Pot will automatically adjust the time and temperature for cooking soup.

In Dutch Pennsylvania, North America, the soup came to be served at social gatherings and festivals all year round, around the early 1800s. Although there are people who relish their sweet corn soup in China, it is an Americanized dish.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Yes, if you are using meat and dried beans and/or lentils as the pressure cooker cuts down on cooking time dramatically! For other soup vegetables not so much unless you're in a hurry, when it would speed things up. Otherwise the slow cooker is a better option for long slow cooking.

Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.

Sweet corn soup has beta carotene which produces vitamin A which helps in promoting good eyesight. This is one reason why many doctors recommend this soup to children. Sweet corns also have carotenoids which help in reducing macular degeneration.

Sweet corn is a good natural source of iron which might help form blood cells. Thus, it may help manage anaemia. It also contains folic acid and niacin, which are important for forming blood cells. In addition, folic acid and vitamin B12 may prevent the development of anaemia resulting from vitamin deficiency.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Can you add milk to soup to make it creamy? ›

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

Although you'd find people slurping on sweet corn soup in parts of China, the popularized version is actually an Americanized dish. When Chinese immigrants moved to US, they opened up small restaurants as a source of living where they utilized sweet corn, an inexpensive ingredient easily accessible in US.

In the United States, recipes for corn chowder date back to at least 1884, at which time a corn chowder recipe was published in the Boston Cook Book, authored by Mary Lincoln of the Boston Cooking School.

Dockstader, who is Oneida, Bear Clan, explained that corn soup has been a staple for Indigenous communities and is a cultural tradition that continues to unite Indigenous peoples today. “Western societies have lived off of flour, other societies have lived off of rice.

The varieties were defined by the characteristics which made them suitable for different recipes: popcorn was one variety; flint corn was ground into flour; another type, dent corn, was cooked as hominy; sweet corn was eaten roasted; waxy corn has a very complex form of starch that is slow to convert to sugar.