The Japanese love their corn potage (corn soup) each sizzling and chilled! Whereas this straightforward recipe is scrumptious made with recent candy corn, you can too use frozen or canned corn. The creamy and clean soup will consolation you on these cool late summer season evenings!
Certainly one of our household’s favorites, candy corn, is in season from June to October. Whereas we spent the summer season in Japan, I obtained a whole lot of recipe requests for Corn Potage and Japanese Corn Soup. As quickly as I returned, I rapidly refined my authentic recipe so I might share this late, late-summer soup with you.
Because the nights are beginning to make a delicate shift with a contact of cool air, this Japanese Corn Potage or Corn Soup could be the coziest approach to savor the deliciousness of the final of the season’s produce.
What’s Corn Potage (Japanese Corn Soup)?
Potage refers to thick soups, stews, or porridges that originated within the medieval delicacies of northern France. Regardless of being a Western-style soup, there isn’t any Western recipe for corn potage on the web. As a substitute, you can find Japanese corn potage recipes.
In Japan, the place most soups are variations of miso soup, you can find just a few non-Japanese soups which are simply as standard. Corn potage or corn soup is one in every of them, together with clam chowder, minestrone, borscht, and Chinese language-style soups (chuka soup 中華スープ).
So, what’s corn potage? It’s a brilliant creamy corn soup made with recent, canned, or frozen corn, onion, milk, and heavy cream. It’s ridiculously easy to make.
This creamy corn soup known as “potage,” the place the corn kernels and soup are blended until clean and strained by means of a wonderful mesh sieve. Consequently, the soup has no fibers and the feel is silky clean and creamy with a considerably thick consistency.
When the soup will not be blended and nonetheless has chunky bits of corn, we normally confer with it as corn soup. Nonetheless, some folks may name the creamy corn potage with a thick consistency “corn soup” as effectively, so it may be a bit complicated.
Each corn potage and corn soup are particularly standard amongst youngsters as a result of Okosama Lunch (youngsters’s menu) usually contains corn potage or soup as a part of the child’s meal subsequent to Ebi Fry and Hambagu. Many people grew up ingesting corn potage, and there’s a nostalgic feeling connected to this soup for the Japanese.
When you’re in Japan, you possibly can even get corn potage from the merchandising machine!
3 Tricks to Make Scrumptious Corn Potage (Japanese Corn Soup)
Tip 1 – Cook dinner the cobs collectively within the soup
When you’re utilizing recent corn on the cob to make this recipe, don’t discard the cobs! Add them to the soup whereas cooking as they launch scrumptious flavors and sweetness into the soup.
Tip 2 – Use water for the soup
When you want a robust corn taste in your soup, I extremely advocate utilizing water to maximise the corn taste from the corn kernels.
Another recipes for corn soup/corn potage advocate utilizing vegetable or rooster broth or bouillon. I’ve tried them, however as a purist, I follow utilizing ONLY water to extract the candy corn taste for a pure, undiluted style.
Tip 3 – Regulate the ratio of creaminess with milk and heavy cream
Most of us want wealthy and creamy soup, however not everybody can afford the additional energy from heavy cream. It’s completely as much as you the way a lot heavy cream you wish to add to this recipe. Be happy to regulate the ratio of heavy cream and milk for the two cups you add to the soup.
Which Do You Desire: Corn Soup or Corn Potage?
In the case of texture, you possibly can select to mix the corn kernels and pressure, mix however not pressure, or maintain the corn kernels as they’re. It’s actually a private desire.
For individuals who have tried corn potage in Japan and like it, I’m positive you would favor following at present’s methodology.
Forestall your display from going darkish
To Put together the Soup
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In the meantime, thinly slice ½ onion in opposition to the grain. Warmth 1½ Tbsp unsalted butter in a heavy-bottomed pot.
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Add the sliced onion and a pinch of kosher salt. Sauté till translucent.
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Add the roasted kernels and 3 cups water.
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Add the reserved cobs to the pot to naturally sweeten the soup. Push the cobs right down to examine if they’re fully lined by the liquid; if not, add extra water till submerged.
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Carry to a boil over medium warmth. Cowl and decrease the warmth to medium-low warmth and simmer for quarter-hour. Throughout this time, skim the froth on the floor for a extra refined style. After quarter-hour, discard the cobs.
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Utilizing an immersion blender, mix the soup till creamy and clean. When you use a meals processor or blender, let the soup cool for a couple of minutes earlier than mixing to keep away from main splashes and canopy the opening with a towel.
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If you wish to make your soup much like corn potage (Japanese corn soup), pressure the soup by means of a fine-mesh sieve for a smoother consistency.
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Switch the soup again to the pot. Add 1 cup heavy (whipping) cream and 1 cup milk. The ratio is completely as much as you. Right here, I used equal elements milk and heavy cream, 1 cup every. Carry again to a simmer and prepare dinner, uncovered, for 10 minutes or extra, stirring ceaselessly. As soon as the water evaporates, it’ll be extra flavorful.
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Season with kosher salt and freshly floor black pepper. Be sure that to style the soup if you season. Finely chop 1 sprig parsley. Serve the soup sizzling or chilled. You possibly can drizzle 1 Tbsp additional virgin olive oil and/or 1 Tbsp heavy (whipping) cream among the many bowls and sprinkle the parsley to garnish.
Energy: 446 kcal · Carbohydrates: 25 g · Protein: 6 g · Fats: 38 g · Saturated Fats: 20 g · Polyunsaturated Fats: 2 g · Monounsaturated Fats: 14 g · Trans Fats: 1 g · Ldl 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
Editor’s Word: This publish was initially printed on September 18, 2017. It was republished with extra info on July 29, 2024.
