If you’re looking for a cozy, easy meal that feels like a warm hug, this slow-cooker sweet corn soup is it. With creamy corn, just the right touch of garlic and ginger, and a bit of sesame oil, it’s the kind of soup that feels both light and deeply satisfying.

Sometimes I like to add a little drizzle of extra sesame oil on top, and if I’m feeling fancy, some fresh herbs. It’s great on its own but also perfect with a slice of bread to make it a heartier meal. Simple, soothing, and just what you need after a long day.

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Recipe Ingredients

• 1 tbsp peanut or vegetable oil
• 1 brown onion, finely chopped
• 1 garlic clove, finely chopped
• 1½ tbsp fresh ginger, finely shredded
• 4 coriander (cilantro) roots, well rinsed and finely chopped
• 1 tsp sea salt
• 80 ml (2½ fl oz/⅓ cup) Chinese rice wine or dry sherry
• 4 sweet corn cobs, kernels removed
• 400 g (14 oz) can creamed corn
• 1 liter (35 fl oz/4 cups) high-quality vegetable stock
• 2–3 tsp light soy sauce
• pinch of ground white pepper
• 2 eggs, lightly beaten
• sesame oil, for serving
• coriander (cilantro) leaves, for garnish

How To Make Slow Cooker Sweet Corn Soup

1. Warm the Oil: Start by heating the peanut or vegetable oil in a frying pan or the insert pan of a slow cooker over medium–low heat, letting it warm up well.
2. Cook the Aromatics: Add the finely chopped onion, garlic, shredded ginger, coriander root, and sea salt, cooking for about 7–8 minutes while stirring, ensuring the mixture softens without browning.
3. Add the Wine: Raise the heat to medium-high and pour in the Chinese rice wine, cooking for 1–2 minutes until the liquid reduces by two-thirds, stirring occasionally for even reduction.
4. Combine Ingredients in Slow Cooker: Transfer the cooked vegetable mixture to the slow cooker if you used a pan, and add the corn kernels, creamed corn, vegetable stock, soy sauce, and white pepper, stirring to combine.
5. Slow Cook: Cover the slow cooker and let it cook on the low setting for 3 hours, allowing all the flavors to meld together into a rich soup base.
6. Finish with Eggs and Seasoning: Remove the lid and pour in the beaten eggs slowly while stirring with a fork to create small, delicate egg ribbons. Season the soup to taste with sea salt and freshly ground black pepper, and serve hot, garnished with a drizzle of sesame oil and fresh coriander leaves.

Recipe Tips

• If you enjoy spicier soups, try adding a dash of chili flakes or hot sauce. It adds just the right amount of warmth without overpowering the corn’s sweetness.
• For a richer flavor, swap the vegetable stock for chicken stock. This creates a deeper, savory taste while maintaining the soup’s comforting balance.
• If you prefer a thicker texture, blend a portion of the soup with an immersion blender, keeping some corn kernels whole for added texture in every spoonful.
• Enhance the flavor by adding a squeeze of lime juice before serving; the acidity brightens up the flavors and complements the sweetness of the corn perfectly.

Recipe FAQs and Variations

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• Slow Cooker Ribollita