Japanese Corn Soup (corn potage)
Japanese Corn Soup or corn potage is creamy, flavorful and utterly delicious with a sweet and savory taste. This hearty soup is easy to make and serves perfectly hot or chilled. It's the best soup recipe for all seasons.
Servings: 4 people
Ingredients
- 3 cups frozen corn or 4 large ears of corn
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salt divided
- ground black pepper to taste
- 1/4 teaspoon paprika
- 1/2 white onion sliced
- 1 1/2 tablespoons unsalted butter
- 3 cups water
- 1 cup milk 2% less fat milk or whole milk
- 1 cup heavy whipping cream
- 1 sprig parsley chopped, for garnish
- 1 tablespoon heavy whipping cream for garnish
Instructions
- Preheat the oven to 450°F (230°C). Toss the frozen corn with olive oil, salt, ground black pepper, and paprika. Arrange the corn in a single layer on a baking pan lined with parchment paper, smoothing it out evenly. Bake for 15 minutes until aromatic. Remove from the oven and set aside
- Meanwhile, heat a heavy-bottomed pot (soup pot) over medium heat. Melt the butter in the pot, then add the onion and a pinch of salt. Sauté the onion for 3 to 5 minutes until aromatic and translucent.
- Reserve one cup of roasted corn for serving. Add the remaining roasted corn and water to the pot. Gently stir and bring to a boil. Reduce the heat to medium-low, cover, and let it simmer for 15 minutes.
- Puree the soup using a blender (or an immersion blender) on high speed for 1 to 2 minutes until smooth and creamy. (Allow the soup to cool slightly before pouring it into a blender to help prevent major splashes from the heat.)
- Once pureed, strain the soup through a fine-mesh sieve for a smoother texture. Return the soup to the pot and add the milk and heavy cream. Simmer the soup over low heat for 10 to 15 minutes, stirring constantly to avoid sticking to the bottom. Add salt and ground black pepper to taste.
- For serving, add one cup of roasted corn to the soup. Stir well and serve either hot or chilled, garnished with freshly chopped parsley and a drizzle of heavy cream on top.
Video
Notes
Recipe Source: Just One Cookbook
Tips:
- Cook the frozen corn directly without thawing them.
- Roast the corn in the oven before cooking adds a natural flavor and decent sweetness to the soup. Reserve one cup of roasted corn for serving if desired.
- You may cook the soup with vegetable or chicken stock for a rich taste. However, using water is better and will keep a natural sweetness from the corn and gives a pure, refreshing taste.
- Strain the soup after blending to give it a silky smooth texture.
Nutrition
Calories: 436kcal | Carbohydrates: 35g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 3545mg | Potassium: 544mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1264IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 1mg