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)
The line up.
Cut your corn vertically to remove the corn kernels. Reserve the cobs.
In a medium to large pot, add in butter and saute the onions on medium heat till soft, about 1 min.
Add in corn kernels, corn cobs and chicken stock.
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.
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.
Bring to boil and adjust seasoning if necessary.
Serve hot.
- 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
- Cut your corn vertically to remove the corn kernels. Reserve the cobs.
- In a medium to large pot, add in butter and saute the onions on medium heat till soft, about 1 min.
- Add in corn kernels, corn cobs and chicken stock.
- 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.
- Turn on heat again and add in milk and the rest of the seasoning.
- Bring to boil and adjust seasoning if necessary.
- Serve hot.
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