Mamta's Kitchen

Sweet Corn Soup

Sweet Corn Soup

Crispine Ngazhi

Note from MamtaThis is a very quick soup to make and quite delicious. The recipe was given to me by the chef at the Bosanga Bush Camp, a sister camp of the Lunga River Lodge, in Kafue National Park in Zambia a long time ago. We have been to many such camps all over Africa. The chefs there produce superb, freshly cooked meals day after day.

I looked up this camp on the internet again today, 2023, it looks the same as I remember it from more than 15 years ago!

Serves 3-4.


  • 1 tin sweet corn or 1 cup fresh corn kernels

  • 1 onion, peeled and sliced

  • 1 tbsp. butter

  • 2 cups milk

  • A large pinch of nutmeg

  • 1/2 tsp paprika powder

  • 1/2 red pepper or capsicum, finely chopped (optional)

  • Salt and pepper to taste. You can use a good quality stock granules/cubes instead.


  1. Heat oil in a pan and fry onions until soft.

  2. Add sweet corn, milk, nutmeg and paprika. Simmer over low heat for 15 minutes.

  3. Season with salt and pepper.

  4. Blend until smooth, using a hand held blender or in a liquidizer.

  5. Return to pan, adjust seasoning and consistency. If too thick, add a little more milk.

  6. Heat through but do not re-boil.

  7. Serve hot, garnished with chopped capsicum and with a bread of choice.

  8. Also see Soup Selection.

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