Served steaming hot, this soup is a superb winter warmer; cold, it makes a great light lunch or starter. The tempura prawns are a wonderful addition, adding a welcome crunch to the dish

Start by making the corn stock. Using a sharp knife and holding the corn in an upright position, scrape off the kernels into a bowl but reserve the cobs
Tasty trivia
Did you know that when corn is picked, it is called an “ear”. Corn doesn’t only come in yellow – some types of corn are red, pink and even purple!
Place the cobs in a large saucepan and add enough water to cover. Bring to the boil and leave to simmer for approximately 15 minutes
After 15 minutes, or once the water has taken on the flavour of the corn, remove the cobs from the pan and reserve the liquid
Add the butter to a pan over a medium heat. Once the butter has melted, add the onions and sweat until soft and translucent
VideoVideo: Chop an onion
Add the kernels and sweetcorn stock and bring to the boil. Simmer until the corn has cooked through, approximately 5 minutes
Pour the contents of the pan into a blender and blitz until smooth. Add a little water to give the soup a thinner consistency
Pour the soup into a large bowl and add most of the basil leaves, reserving some for garnish. Leave for approximately 20 minutes
Meanwhile, preheat a deep-fat fryer to 180°C. Alternatively, fill a deep pot or saucepan to a third of the way up and, using a cooking thermometer, heat to 180°C
For the tempura batter, sift the dry ingredients into a large bowl. Whisk in the sparkling water, making sure there are no lumps
Dip the prawns into the tempura batter until very lightly and evenly coated all over. Drop the prawns into the oil and fry until golden brown and crispy. Drain on kitchen towel
Room for a little one
Get your little helpers to dip the prawns in the batter before frying, ensuring that the prawns are completely coated
Strain the soup into a clean pan and discard the basil leaves. Reheat the soup over a low heat
Divide the soup into bowls and garnish with the remainder of basil leaves. Drizzle with pesto and serve immediately with the crispy tempura prawns
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Sweetcorn soup

  • 4 corn on the cob
  • 150g of unsalted butter
  • 2 onions, peeled and diced
  • 1 handful of basil leaves
  • 4 tbsp of green pesto

Tempura prawns

  • 500ml of vegetable oil
  • 1 tbsp of cornflour
  • 90g of plain flour
  • 1 pinch of bicarbonate of soda
  • 1 pinch of salt
  • 240ml of sparkling water
  • 16 king prawns, peeled and cooked


  1. Deep fat fryer
  2. Blender

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A bright and flavoursome corn soup recipe that works well hot or cold. Crispy tempura prawns are a delicious contrast

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