Corn Potage (Japanese Corn Soup)
Corn potage is a creamy corn soup and it's probably the most popular wester-style soup in Japan. It's sweet, silky smooth and you can make it from scratch at home.
Video
Ingredients
- 1 can of corn
- 1/2 smaller onion
- 10 g butter
- 250 ml water
- 100 ml whole milk
- 2 tbsp heavy cream
- Pinch of paprika
- 2 tsp Salt
Instructions
- Cut the onion into thin slices.
- Heat the butter in a pot and add the sliced onion. Add a pinch of salt and sauté until translucent.
- Add the corn (without the water from the can), pinch of paprika and salt. Feel free the adjust the amount of salt.
- Add water and let it simmer for about 3 - 5 minutes.
- Use a blender (food processor or immersion blender) to blend the soup until creamy.
- Use mesh sieve to strain the soup.
- Transfer the soup back to the pot and add milk and heavy cream. The ratio is up to you. Let it simmer for 5 minutes or more if you feel like you still have too much water in the soup so it will evaporate.
- Sprinkle with parsley or other herbs. I used aonori (nori flakes).
