Corn Potage (Japanese Corn Soup)
User Reviews
5
Corn Potage (Japanese Corn Soup)
Description
Corn Potage starts with butter-sautéed finely diced onions cooked until lightly browned, which deepens the soup’s flavor. Fresh corn kernels are removed carefully from the cob, including the scraped bits, adding sweetness and texture. Thinly sliced peeled potatoes are added to the pot along with milk and salt. The mixture simmers until the potatoes are soft.
The cooked soup is then blended carefully to a uniform, creamy consistency, resulting in a smooth and rich base highlighting corn’s natural sweetness and the buttery aroma from the sautéed onion and butter. The final texture is thick yet smooth with a slightly sweet flavor profile.
Buttered croutons made by tossing sandwich bread cubes in melted butter and salt are toasted until golden and crisp. These add a crunchy texture and buttery flavor as a garnish, providing contrast to the creamy soup in each bite.
Ingredients
For corn potage
- 1 tablespoon butter cultured, unsalted
- 100 grams onion (½ finely diced)
- 600 grams corn (3 ears)
- 150 grams potato (1 small potato, peeled & thinly sliced)
- 4 cups milk
- 1 teaspoon salt
- parsley (for garnish)
For buttered croutons
- 1 tablespoon butter cultured, unsalted
- 2 lices sandwich bread (cut into ¼-inch cubes)
- salt
Instructions
- Add the butter and onions to a pot over medium heat and sauté until the onions are just starting to brown (about 10 minutes).
- If you’re using fresh corn, use a sharp knife to remove the corn from the cob. Use the back side of your knife to scrape any remaining bits of corn off the cob.
- When the onions are ready, add the corn, potato, milk, and salt to the pot and simmer until the potatoes are tender (about 10-15 minutes)
- While the soup is cooking, make the croutons by melting the butter in a pan over medium heat and then adding the cubed bread. Toss to coat with the butter and then sprinkle with salt and pepper. Continue tossing until the bread is crisp and golden brown.
- When the potatoes are tender, pour the mixture into a heat-safe blender. Secure the lid tightly and hold a thick dishcloth firmly over the blender(this is very important as the sudden release of steam will make the lid fly off and send hot soup flying all over the kitchen).
- Start the blender on low and gradually turn up the speed until the soup is pureed.
- Clean out the pot and pass the soup through a fine-mesh strainer. Press on the solids with the back of a spoon to get as much of the soup out of them as possible. Reheat the soup if needed and serve the Corn Potage garnished with the croutons and chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 535mg | 22% |
| Potassium | 569mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 220mg | 22% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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