Taiwanese-Style Sweet Corn Soup

This Taiwanese-style sweet corn soup is thick, glossy, and gently sweet—just like the comforting soups served in night markets and family restaurants. Made with a combination of whole corn kernels and creamed corn, it has a naturally rich texture, while finely diced potato (or sweet potato) adds body and a subtle sweetness that kids especially love.

You can also add shredded crab sticks or ham pieces, making the soup light yet satisfying, and a touch of white pepper give it that unmistakable Taiwanese aroma. Thickened with a simple cornstarch slurry, the soup should be smooth and spoon-coating, with corn suspended evenly throughout.

It’s quick to prepare, budget-friendly, and perfect as a starter, light meal, or after-school comfort food—especially on cooler days or when you want something warm and soothing without heavy spices.

Ingredients

- 15 ml oil

- 1/2 an onion

- 150 g sweet corn kernels

- 150 g creamed corn 

- 120 g potato or sweet potato, cut into small dice

- 60 g crab sticks, shredded

- 600 ml chicken stock or water

- 30 g cornstarch 

- 50 ml water or milk (for slurry)

- ½ tsp salt (to taste)

- ½–1 tsp sugar

- ¼ tsp white pepper

- ½ tsp sesame oil (optional)

- Spring onion, finely chopped, for garnish

Instructions

1. In a pot, melt the butter over medium heat. 

2. Add the diced onion and cook for 3–4 minutes, until soft and translucent (do not brown).

3. Add the diced potato or sweet potato. Stir for 1 minute to coat in butter.

4. Pour in the chicken stock or water. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes, until the potato is tender.

5. Stir in the sweet corn kernels and creamed corn. Simmer for 5 minutes.

6. Add the shredded crab sticks and cook for 1–2 minutes, just until heated through.

7. Add salt, sugar, and white pepper. Taste and adjust seasoning — it should be gently sweet and savory.

8. Mix cornstarch with water to make a slurry. Slowly pour into the soup while stirring continuously until thick and glossy.

9. Turn off the heat and stir in sesame oil, if using. Garnish with spring onion and serve hot.

Texture Tips (Taiwanese Style)

- Cut the potato small so it thickens the soup naturally.

- Sweet potato adds a gentle sweetness and extra creaminess, very popular with kids.

- The soup should be thick enough that corn stay suspended, not sink.