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The Japanese love their hot or chilled corn potage and corn soup. This creamy and easy soup will give you consolation as you welcome the cool evenings of late summer time!
One of our family’s favorites, sweet corn, is in season from June to October. While we spent the summer in Japan, I received lots of recipe requests for Corn Potage and Japanese Corn Soup. As soon as I again, I quick delicate my authentic recipe so I should proportion this overdue, late-summer time soup with you.
As the nights are starting to make diffused shift with a hint of cool air, this Japanese Corn Potage or Corn Soup will be the coziest way to enjoy the deliciousness of the ultimate of season’s produce. What is Corn Potage (Japanese Corn Soup)?
Potage itself refers to thick soups, stews or porridges, which has its origins inside the middle a long time delicacies of northern France. Despite it’s far a western-style soup, there is no western recipe for corn potage on the internet. Instead you’ll locate Japanese corn potage recipes.
In the u . s . a . where soups are broadly speaking taken into consideration a few forms of miso soup, there are a few non-Japanese soups which can be popular in Japan. Corn potage or corn soup is one among them, along side clam chowder, minestrone, borscht, and Chinese-style soups (chuka soup 中華スープ).
So what is corn potage? It’s a top notch creamy corn soup made with sparkling/canned/frozen corn, onion, milk, and heavy cream. It’s ridiculously easy.
This creamy corn soup is known as “potage” wherein the corn kernels and soup are blended until clean and strained via first-rate mesh sieve. As a end result, the soup has no fibers and the texture is silky smooth and creamy with a somewhat thick consistency.
When the soup isn’t combined and nevertheless has chunky bits of corn, we commonly refer to it as corn soup. However, some humans could name the creamy corn potage with thick consistency “corn soup” as properly, so it could be a little difficult.
Both corn potage and corn soup are in particular famous amongst kids because Okosama Lunch (children’s menu) regularly includes corn potage/soup as part of the child’s meal subsequent to Ebi Fry and Hambagu. We all grew up drinking corn potage and there may be a nostalgic feeling attached to this soup for the Japanese.
If you’re in Japan, you may even get corn potage from the vending gadget!
three Tips to Make Delicious Corn Potage (Japanese Corn Soup) Tip 1 – Cook the cobs together inside the soup
If you’re using sparkling corn at the cob to make this recipe, do now not discard the cobs! Make certain to add them inside the soup whilst cooking as they launch scrumptious flavors and wonder to the soup. Tip 2 – Cook the soup with water
If you decide upon robust corn flavor in your soup, I enormously recommend cooking the soup with simply water and get the most corn flavor out of the corn kernels.
Some different recipes for corn soup/corn potage suggest the use of vegetable or chook broth or bouillon and I’ve tried them, but being a purist I persist with using ONLY water to extract the sweet corn taste for pure undiluted flavor. Tip three – Adjust the ratio of creaminess with milk and heavy cream
I count on maximum of us prefer rich and creamy soup, however now not anybody can have the funds for getting extra calories from heavy cream. It’s completely up to you ways an awful lot heavy cream you need to feature in this recipe. Feel unfastened to regulate the ratio of heavy cream and milk for the two cups you add into the soup.
Which Do You Prefer: Corn Soup or Corn Potage?
When comes to the texture, you could pick out to blend the corn kernels and stress, combo but no longer pressure, or keep the corn kernels as they’re. It’s really a non-public desire.
For those who’ve attempted corn potage in Japan and love it, I’m sure you’ll choose following today’s method.
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Corn Potage (Japanese Corn Soup)
The Japanese love their hot or chilled corn potage and corn soup. This creamy and smooth soup will provide you with consolation as you welcome the cool evenings of past due summer season!
Total Time: 1 hrIngredients
- ▢ 4 ears frozen or canned corn (or 1.five cans or 3 cups frozen corn)
- ▢ 1 Tbsp extra-virgin olive oil
- ▢ 2 Tbsp kosher/sea salt (I use Diamond Crystal; use 1/2 for desk salt) (divided)
- ▢ ¼ tsp paprika
- ▢ ½ onion
- ▢ 1 ½ Tbsp unsalted butter
- ▢ 3 cups water
- ▢ 1 cup milk
- ▢ 1 cup heavy (whipping) cream
- ▢ 1 sprig parsley (chopped)
- ▢ 1 Tbsp heavy (whipping) cream
- ▢ 1 Tbsp more-virgin olive oil
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and substances, click right here. Instructions
Gather all the elements. Preheat the oven to 450ºF (230ºC). For a convection oven, lessen cooking temperature through 25ºF (15ºC).
Place the corn kernels on a rimmed baking sheet, saving the cobs for later.
Add olive oil, sprinkle of kosher salt, and paprika.
Mix all together together with your palms and spread out frivolously in a single layer. Roast the corn kernels at 450ºF (230ºC) levels for 15 minutes. Once it’s executed, get rid of it from the oven and set it apart until Step 8.
Meanwhile, thinly slice the onion against the grain. Heat the butter in a heavy-bottomed pot (thicker at the base so it absorbs and distributes warmness higher).
Add the sliced onion and pinch of kosher salt and sauté till translucent.
Add the roasted kernels and water.
Add the reserved cobs inside the pot as they obviously sweeten the soup. Push the cobs all the way down to see if they are blanketed with water. If not, add greater water.
Bring to a boil over medium heat. Cover and lower the warmth to medium-low warmth and simmer for 15 mins. During this time I incredibly recommend skimming the froth at the floor for extra delicate flavor. After 15 mins, discard the cobs.
Using an immersion blender, combo the soup till creamy and smooth. If you operate a meals processor or blender, permit the soup cool for a few minutes earlier than you begin mixing to keep away from primary splashes. Make positive to cover the hole with a towel whilst mixing.
If you want to make your soup just like corn potage (Japanese corn soup), stress the soup via a satisfactory-mesh sieve for a smoother consistency.
Transfer the soup back to the pot and add heavy cream and milk. The ratio is completely as much as you. Here I used same parts of milk and heavy cream, 1 cup each. Bring back to a simmer and cook dinner exposed for 10 mins or extra, stirring often. Once the water evaporates and it’ll be greater flavorful.
Add kosher salt and freshly floor black pepper. Make certain to taste the soup while you season. Finely chop parsley. Serve the soup warm or chilled. You can drizzle olive oil and/or heavy cream and sprinkle the parsley to garnish.
You can keep the leftovers in an hermetic container (or in the pot) and keep inside the fridge for three days and in the freezer for two-3 weeks.
Calories: 446 kcal · Carbohydrates: 25 g · Protein: 6 g · Fat: 38 g · Saturated Fat: 20 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 104 mg · Sodium: 894 mg · Potassium: 348 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 1477 IU · Vitamin C: 7 mg · Calcium: 143 mg · Iron: 1 mg