Cream of Corn Soup | IDDSI Level 3 Care Food Recipe

IDDSI Level 3 | 20 minutes | Easy

Ingredients (2 servings)

• 200g frozen or canned corn kernels (drained)
• 400ml low-sodium chicken or vegetable broth
• 3 tablespoons light cream
• 1 teaspoon unsalted butter
• Pinch of white pepper
• 1 teaspoon cornstarch + 2 teaspoons cold water (optional, to adjust consistency)

Method

1. Combine corn kernels and broth in a saucepan, bring to a boil over medium heat, then simmer for 8 minutes until corn is fully softened
2. Transfer to a blender and blend for 2 minutes until completely smooth
3. Strain through a fine mesh sieve twice to remove all corn skin and fibre
4. Return the strained soup to the pan, add cream and butter, heat gently over low heat while stirring
5. Test flow rate: soup should flow steadily but coat the back of a spoon lightly (Level 3 standard)
6. If too thin, add cornstarch slurry and cook for 1 more minute; if too thick, add a little hot broth
7. Season with white pepper and serve

Texture Test

Fork test: Level 3 is “mildly thick” — cannot be retained on a fork. The liquid flows steadily but is thicker than water. Use a 10ml syringe to verify: at least 1ml should flow out in 10 seconds.

Strained soup must be completely uniform with no corn kernel fragments or fibre. If any particles are visible, strain again.

Notes

Corn skin is a hazardous fibre and must be completely removed by straining. Level 3 liquids help trigger the swallowing reflex in those with a weakened response, but must still be taken under caregiver supervision.

Nutrition

Approximately 180 kcal per serving, 3g dietary fibre (after straining). Corn contains vitamin B and lutein; cream adds extra calories, suitable for older adults with small appetites who need increased energy intake.