Corn soup

Soften chopped onion in a little oil or butter, add corn and stock, and simmer for about 10 minutes. Blend some or all of it: blending part of the kernels thickens the soup while keeping a pleasantly chunky texture.

Yes. Add frozen sweetcorn straight to the pan and simmer until tender, usually 5–8 minutes; drain tinned corn before adding it, as its liquid can make the soup taste overly salty or sweet.

Mix cornflour with cold water until smooth, then stir the slurry into simmering soup and cook for 1–2 minutes. For a thicker soup without cornflour, blend a portion of the corn and stir it back in.

Serve it with crusty bread or toast, and finish with spring onion, black pepper or a little chilli oil. For a more filling meal, add egg ribbons, shredded chicken or tofu.

Cool it promptly, transfer it to a covered container and refrigerate; use within 3–4 days. Reheat until steaming hot throughout, stirring so the soup heats evenly.

Yes: cool it, freeze in meal-sized containers and use within about 3 months. If it contains cream or milk, the texture may separate after thawing; reheat gently and whisk or blend it to bring it back together.

Not necessarily: corn soup is a broad name for soups made with corn, while sweet corn soup often refers to a particular, sweeter style that may include egg, chicken or a thickened stock. The names can overlap, so the ingredients and preparation are the clearest distinction.