There are many versions of Chinese Velvet Corn Soup. This one is very simple and quite tasty.

Chinese Velvet Corn Soup


  • 1 tablespoon oil
  • 1 onion, chopped
  • 1/4 teaspoon ground Sichuan peppercorns [optional]
  • 1 & 1/2 teaspoons salt
  • 3 cups fresh corn kernels (or frozen)
  • 1 cup soy yogurt
  • 2 teaspoons sugar
  • 3 tablespoons dry sherry
  • 1 & 1/2 teaspoons rice vinegar
  • 1 tablespoon dark sesame oil
  • minced scallions


  1. Heat the oil add the onions, ground Sichuan peppercorns, and salt. Saute until soft and translucent.
  2. Add 2 cups of the corn and saute for 5 minutes.
  3. Put the mixture into a blender, add the soy yogurt and puree to a smooth consistency.
  4. Place the soup in a large pot and gently heat.
  5. Add the sherry, rice vinegar and sesame oil.
  6. Add the remaining cup of corn, and reheat very gently.
  7. If you wish it to be thicker, you can add 1 tsp. of cornstarch dissolved i a bit of water, or if you want it thinner, add either more soy yogurt or some water.
  8. Taste and adjust seasonings.
  9. Garnish with chopped chives.


adapted from Moosewood Cookbook