Indian-Spiced Corn Soup With Yogurt Recipe (2024)

Looking forward to making this recipe this summer (just ran across it now). I save up all the spent cobs from summer's corn-on-the-cob, freeze them, then make corn cob stock. Pile a whole bunch of cobs in the slow cooker, add a pinch of salt and top off with water. Cook on low for 8 hours (or more...taste for corn flavor). Strain and freeze in 4 C containers or bags. Great for upping the corniness of polenta.

I really enjoy this soup. Two adjustments I made are that, after removing the corn kernels, I added the cobs to the water for added flavor and nutrients (which, of course, I removed at the end of cooking time) plus -- because I llike texture -- I did not blender the soup. So far I've only had it hot, but I'll give it a try cold, too.

Used about a 1/4 cup of unsweetened coconut cream. Also added a tbsp grated galangal and 1/4 cup white wine. Texture of soup turned out a bit fibrous (could've been the immersion blender, or just over-zealous kernel removal), so I strained it and love the silky-smooth and creamy outcome. Used the strained pulp in cornbread muffins, which were also delicious. Next time I'll keep the cobs in for cooking -- great idea.

After having just boiled a chicken and bones for broth, I used this chicken broth for at least half the water and placed some pieces of chicken in each soup bowl for a heartier supper dish. I used heaping 1/2 tsps of the cumin seeds and mustard seeds to complement the sweetness of the super sweet corn I used. I garnished with yogurt and a mixture of tiny slices of scallion, tomato, mustard greens, and mint. YUM!!

Absolutely delicious! Made with fresh corn, brown mustard seeds, and extra cayenne. After reading the reviews I also decreased the amount of water I used, only adding 3 cups. Served at book club and everyone loved it.

Mashing a potato into the soup can add 'creaminess' w/o using dairy. Red, White, Yukon... just not a baking potato. I've tried this with other soups with decent results. It makes a pea soup wonderful, for example. In that case I peal & dice the potato, add it when I add the peas and then use a blender or immersion blender to make it creamier, reserving a little for texture.

Found adding a dollop of sour cream really helped with the "thinness" problem - also was very heavy handed with lime and cilantro- and this really perked things up! This soup was much much better when served very very cold- in the end delicious!

I've made this twice -- once with fresh yellow corn and again with white. And tried brown v yellow mustard seeds. Very good both hot & cold (leftover); spices more developed in cold. With yellow corn, 4c liquid was fine; soup was thick. With white corn, more watery. Brown mustard seeds more flavorful than yelllow. Stick blender gave best texture. Took others' suggestion to cook cobs with the corn. Substituted oil for butter & used non-dairy yogurt for our family's vegan.

Made this with chicken stock instead of water and served it cold. It was a delicious summer soup.

This soup is flavorful and delicious. I swap yellow mustard seeds for the black ones which I can't seem to find anywhere. Also, I'll usually leave a bit of the soup un-pureed to add some texture. I've made it with frozen corn and it's still very good.

If you have the time, after you cut the corn kernels from the cobs, make a stock with the cobs. Of course, I can’t leave well enough alone and add a bay leaf and some peppercorns to the water.

This was great as written. I confess that I did pump up the spices a bit, though, and let the black mustard seeds go in after the onions sautéed so they had a chance to fully develop their flavor. I also recommend using a regular blender to purée the soup, especially if you’re looking for a smooth texture, because a stick immersion blender (which I love) doesn’t quite have the power. I used frozen Trader Joe’s roasted corn for this and I needed a bit more power. Quite elegant outcome, Easy!

Absolutely loved this, both hot and cold. I had to use frozen fire-roasted corn since corn is out of season, and it was delicious. I recommend increasing the spices, to taste.

Grated corn. Put cobs in to simmer. Used whey from homemade ricotta for water.

Delicious. But also added less water, doubled the spices , then added watered down garlic yogurt as it was too thick.

Delicious- made with corn picked this morning. The spices balance out the sweetness and creaminess of the corn. Straining the purée yields a smoother soup. Added mint on top too.

I followed the recipe. I just added 1/4 tsp of ground curry with the other spices.

spices are perfect in this recipe. Added some small cubes potato to add to body. I look forward to trying it cold this summer.

A beautiful cold soup for a hot summer day. I suggest it gets strained well after blending so that it has a fillet a smooth texture and no brown bits of spices. I garnished with yogurt and small diced cucumber from the garden. And a little swirl of curry oil. Served along with

Wow! This was fantastic. I followed the recipe exactly, but I added a garnish that I did not regret: diced red onion. Do it. It’s a game changer.

I used Trader Joe's frozen roasted corn. Used oil, not butter, put mustard seeds in hot oil, let them pop, added other spices minus black pepper, stirred a bit then added onions, garlic and ginger. Stirred a bit, then put heat on low, covered pot and let onions et al. cook in their own steam. This enhances the spices. Proceeded with rest of recipe but mixed in 1/4 cup heavy cream after blending, no yogurt topping. Topped with cilantro. A keeper!

Two adjustments, after removing the corn kernels, add the cobs to the water for added flavor and nutrients (remove at the end of cooking time).Strain after pureeing (to remove fibery pieces) for very silky texture - can use as base.

This soup was just ok on the day of, but much, much better after 12+ hours in the fridge. The spices need time to release their flavor.

Simple recipe with good instructions. Substitutions I made were: Added 1 finely diced jalapeno to onion, added one can of coconut milk while cooking (replacing yogurt) and added roasted chickpeas. Delicious, filling and lots of leftovers!

I adapted this because I wanted to use 3 cups of leftover fresh-made succotash (Deborah Madison recipe). I added 1 fresh ear of corn shaved from the cob. I followed the recipe from there on, but reduced the water to 2 cups, adding more as the soup cooked, and at the end I didn't blend the soup, partly because I thought the fresh limas would taste better whole, and partly because I didn't want to bother. I was making a simple Sunday supper from leftovers, after all. It was delicious!

I like this soup but think its a little bland. This time I made a corn stock from the cobs and added a teaspoon of both coriander and curry powder to the soup. Much better