Creamy Corn Potage (Japanese Corn Soup)
Sweet corn takes center stage in this deliciously simple soup. It is easy to make but yields spectacular results. Experience the wonderful flavor of corn with this easy recipe!
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Servings: 4
Ingredients
- 2 ears fresh corn
- 1 can sweet corn
- 1 small onion
- 2 tbsp unsalted butter
- ¾ cup cream
- 3 cups water or reserved boiled corn water
- salt and pepper to taste
Toppings
- croutons
- mitsuba Japanese parsley
Instructions
Prepare fresh corn
- Boil corn for 3-5 min in enough water to cover (about 4-6 cups)
- Remove from heat, reserve the water. Rinse the corn with cold water so it is cool enough to touch.
- Shave the kernels off. Reserve both the boiled corn water and corn cobs.
Make Corn Potage
- Saute onions with corn kernels (canned or blanched)
- Add cobs and 3 cups water (or reserved boiled water). Bring to a boil and simmer for 10-15 min.
- Remove cobs
- Blend the soup and strain it back to the pot using a mesh sieve (optional, see notes)
- Add butter and cream. Heat the soup until the butter is melted.
- Season with salt and pepper to taste.
- Garnish with chopped mitsuba. Serve with croutons.
Notes
- If using canned corn only, you may skip the first three steps of the recipe (preparing fresh corn)
- 1 can of corn is equal to about 2 ears of corn. You may substitute fresh or canned corn using this ratio. An example for one batch of this recipe would be: 4 ears of corn, 2 cans of corn, or 2 fresh corn + 1 can of corn
- Utilize all the corn flavor you can! We used not only the kernels, but also the cobs and the water that the corn was pre-boiled in.
- If you prefer a thick and chunky soup, feel free to skip the straining process! You can even add some whole kernels as garnish.
- Some blenders are not meant to be used with hot food. If that is the case, we recommend allowing more time for the soup cool down before blending.
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