5-Minute Creamy Corn Soup: Shiok Until Cannot Tahan!
Velvety smooth corn soup, subtly sweet and savory, ready in a flash.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
In Singapore, "shiok" describes a feeling of intense pleasure and satisfaction. This creamy corn soup delivers just that – an unexpected burst of comfort that's incredibly easy to achieve. Inspired by the hawker centers' quick and flavorful approach to cooking, this recipe takes a classic favorite and streamlines it for ultimate convenience. Forget long simmering times; frozen corn, a few pantry staples, and a high-powered blender are all you need to experience soup nirvana. Get ready to say "shiok" after every spoonful!
- •Lightning-fast prep - From freezer to bowl in just 5 minutes, perfect for busy weeknights.
- •Silky smooth texture - Blending the soup creates an incredibly luxurious mouthfeel.
- •Subtly sweet and savory - The natural sweetness of the corn is balanced by the savory broth and aromatics.
- •Customizable spice level - Add chili flakes to your liking for a kick of heat.
- •Minimal cleanup - One pot and a blender; what could be easier?
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 2 cups Frozen Corn Kernels
- 1 cup Vegetable Broth (low sodium preferred)
- 1/4 cup Heavy Cream
- 1 tablespoon Butter
- 1/4 Onion (finely chopped)
- 1 clove Garlic (minced)
- to taste Salt
- to taste Black Pepper
- 1 tablespoon Fresh Chives (chopped, for garnish)
- 1/4 teaspoon Chili Flakes (optional, for garnish)
Step-by-Step Instructions
- 1
Melt the butter in a medium saucepan over medium heat. The butter should melt quickly, creating a warm base for your aromatics.
~1 min
- 2
Add the chopped onion and minced garlic to the melted butter. Sauté for about 1 minute, until fragrant and slightly softened, releasing their aromatic oils.
~1 min
Tip: Don't let the garlic burn, as it will become bitter. - 3
Pour in the frozen corn kernels and vegetable broth. Stir to combine, ensuring the corn is mostly submerged in the broth. This will help it cook evenly.
~0.5 min
- 4
Bring the mixture to a simmer. Let it cook for about 1-2 minutes, until the corn is heated through. The corn should still retain some of its freshness.
~1 min
- 5
Carefully transfer the soup to a blender. If you're using a regular blender, work in batches to avoid overflow. Blending hot liquids can create pressure, so be cautious.
~0.5 min
Tip: If blending in batches, ensure each batch contains a proportionate amount of solids and liquids for consistent blending. - 6
Blend until completely smooth and creamy, about 30-60 seconds. The soup should have a velvety texture with no visible chunks of corn.
~1 min
Tip: If you prefer a slightly chunkier soup, blend for a shorter time. - 7
Pour the blended soup back into the saucepan. This allows you to easily stir in the cream and seasonings.
~0.25 min
- 8
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasonings as needed. The cream adds richness and body to the soup.
~0.25 min
Tip: Add a pinch of sugar if you prefer a sweeter soup. - 9
Heat through gently, but do not boil after adding the cream. Boiling can cause the cream to curdle.
~0.25 min
- 10
Ladle the creamy corn soup into bowls. Garnish with fresh chives and a pinch of chili flakes, if desired. The chives add a fresh, herbaceous note, while the chili flakes provide a subtle kick.
~0.25 min
How Do I Know It's Ready?
The soup is done when it is heated through and has a smooth, creamy consistency.
Frequently Asked Questions
Yes, you can! You'll need about 2-3 ears of corn. Shuck the corn and cut the kernels off the cob before adding them to the soup.
Final Thoughts
I hope you enjoy making this 5-Minute Creamy Corn Soup: Shiok Until Cannot Tahan! as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!