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Japanese Corn Soup


4 people


55 minutes


Japanese Corn Soup or corn potage is creamy, flavorful and utterly delicious with a sweet and savory taste.


– Frozen corn (fresh corn or canned corn) – Extra virgin olive oil – Salt – Ground black pepper – Paprika – White onion – Unsalted butter – Water – Milk (2% less fat milk or whole milk) – Heavy Whipping Cream – Parsley, for garnish

Step 1

Preheat the oven to 450°F (230°C).

Step 2

Toss the frozen corn with olive oil, salt, ground black pepper and paprika. Arrange the corn in a single layer on the baking pan lined with parchment paper. Evenly smooth out the corn on the pan and bake for 15 minutes until aromatic. Remove from the oven, and set it aside.

Step 3

Meanwhile, heat a heavy-bottomed pot (soup pot) over medium heat. Melt butter in the pot, and add onion and a pinch of salt. Sautee onion for 3 to 5 minutes until aromatic and translucent.

Step 4

Reserve one cup of roasted corn for serving. Add the rest of the roasted corn and water. Gently stir and bring to a boil. Reduce the heat to medium-low, cover and let it simmer for 15 minutes.

Step 5

Pureeing the soup with a blender (or an immersion blender) on high speed for 1 to 2 minutes until smooth and creamy. (Cool down the soup a little before pouring it into a blender, it helps to prevent major splashes after blending from the heat).

Step 6

Once pureed, strain the soup through a fine-mesh sieve for a smoother texture. Return the soup to the pot and add milk and heavy cream. Simmer the soup for 10 to 15 minutes over low heat, constantly stirring it to avoid sticking to the bottom. Add salt and ground black pepper to taste.

Step 7

For serving, add one cup of roasted corn to the soup. Stir well and serve it either hot or chilled with freshly chopped parsley and heavy cream drizzled on top.

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