Corn Potage ・ コーンポタージュ (Japanese corn soup)
Corn potage is a creamy corn soup that Japanese people often eat on cold mornings.
Servings 4 people
Ingredients
Step 1
- 15 g butter
- 455 g frozen corn (16oz bag / 3 cups) yellow corn, white corn, or both
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried parsley
- 470 ml milk (2 cups)
Step 2
- 1-2 cups milk (or heavy whipping cream)
- 15 g butter
- 1/2 - 1 1/2 tbsp chicken bullion powder
Optional
- salt and pepper to taste
- dried (or fresh) parsley for garnish
Instructions
Step 1
- In a large pot, sauté frozen corn with butter on high heat.
- Once the corn is cooked (heated and soft), reduce the heat to medium; then add salt, pepper, and dried parsley. Continue to sauté for another minute.
- Add milk and bring to a boil; then simmer for at least 5 minutes.
- Take the pot off the heat and blend the contents with an immersion blender until there are no whole corn kernels left.
- Once well blended, sieve the corn soup with a fine strainer into a bowl.
- Be sure to squeeze all the soup into the bowl.
- Add the soup back into the empty pot. (Optional: for a smoother soup, rinse the strainer quickly and sieve the soup one more time before adding it back to the pot.)
Step 2
- On medium high heat, add 1-2 cups of milk. (If you like a very thick potage, add 1 cup or less. If you like a soupy potage, add 2 cups of milk. If you want to make it creamier, add heavy whipping cream instead.) Then add butter and chicken bullion powder. (Add the bullion powder little by little to taste.)
- Stir well and simmer for a few minutes until well blended.
Optional
- Add salt and pepper to taste if needed.
- Sprinkle dried (or fresh) parsley to garnish.
Video
Notes
Enjoy as a breakfast on a cold morning, a side dish of a fancy dinner, a light meal with toast, or a cold soup as a refresher on a hot summer day!