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Japanese Corn Potage

 
If you are corn-lover like me, then you MUST make this Japanese Corn Potage. Corn Potage is a creamy corn soup made popular by Japanese. In fact, it is so popular in Japan, they are sold in vending machines. Making this sweet, velvety comfort soup takes only 20 mins and I love to freeze the leftover (if any) and enjoy it on a rainy day.

Ingredients:
2 – 3 ear fresh corn
3 cups chicken stock
1 cup milk
1 small onion – diced
2 tbsp (30 g) unsalted butter
2 tsp salt
1 tsp sugar
2 tsp garlic powder
1 tsp chicken powder

Serves 3 – 4 person

Recipe source: Little Japan Mama  (with slight modifications)

Bear Naked Food Japanese Corn Potage

The line up.

Cut your corn vertically to remove the corn kernels. Reserve the cobs.

m

 

In a medium to large pot, add in butter and saute the onions on medium heat till soft, about 1 min.

b

 

Add in corn kernels, corn cobs and chicken stock.

h

 

Bring to boil and reduce heat, simmering for 15 – 20 mins.

Turn off heat and remove the corn cobs. Using a handheld blender or food blender, blend the soup until smooth.

j

It should look like this. You could blend it longer if you prefer a smoother texture.

It should look like this. You could blend it longer if you prefer a smoother texture.

Turn on heat again and add in milk and the rest of the seasoning.

h

 

Bring to boil and adjust seasoning if necessary.

Serve hot.

Bear Naked Food Japanese Corn Potage

Bear Naked Food Japanese Corn Potage

Bear Naked Food Japanese Corn Potage

Bear Naked Food Japanese Corn Potage

 

 

Japanese Corn Potage
 
Prep time
Cook time
Total time
 
If you are corn-lover like me, then you MUST make this Japanese Corn Potage. Corn Potage is a creamy corn soup made popular by Japanese. In fact, it is so popular in Japan, they are sold in vending machines. Making this sweet, velvety comfort soup takes only 20 mins and I love to freeze the leftover (if any) and enjoy it on a rainy day.
Author:
Recipe type: Soup
Serves: serves 3 - 4
Ingredients
  • 2 – 3 ear fresh corn
  • 3 cups chicken stock
  • 1 cup milk
  • 1 small onion – diced
  • 2 tbsp (30 g) unsalted butter
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tsp garlic powder
  • 1 tsp chicken powder
Instructions
  1. Cut your corn vertically to remove the corn kernels. Reserve the cobs.
  2. In a medium to large pot, add in butter and saute the onions on medium heat till soft, about 1 min.
  3. Add in corn kernels, corn cobs and chicken stock.
  4. Bring to boil and reduce heat, simmering for 15 – 20 mins.
  5. Turn off heat and remove the corn cobs. Using a handheld blender or food blender, blend the soup until smooth.
  6. Turn on heat again and add in milk and the rest of the seasoning.
  7. Bring to boil and adjust seasoning if necessary.
  8. Serve hot.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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