Ingredients
Equipment
Method
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.