The Japanese love their corn potage (corn soup) each sizzling and chilled! Whereas this simple recipe is scrumptious made with recent candy corn, you can too use frozen or canned corn. The creamy and easy soup will consolation you on these cool late summer time evenings!
Considered one of our household’s favorites, candy corn, is in season from June to October. Whereas we spent the summer time in Japan, I obtained numerous recipe requests for Corn Potage and Japanese Corn Soup. As quickly as I returned, I shortly refined my unique recipe so I may share this late, late-summer soup with you.
Because the nights are beginning to make a refined shift with a contact of cool air, this Japanese Corn Potage or Corn Soup could be the coziest solution 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 a Western recipe for corn potage on the web. As a substitute, you will see Japanese corn potage recipes.
In Japan, the place most soups are variations of miso soup, you will see just a few non-Japanese soups which can be simply as widespread. Corn potage or corn soup is considered one of them, together with clam chowder, minestrone, borscht, and Chinese language-style soups (chuka soup ä¸è¯ã¹ã¼ã).
So, what’s corn potage? It’s an excellent 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 is known as “potage,” the place the corn kernels and soup are blended until easy and strained by means of a high-quality mesh sieve. Consequently, the soup has no fibers and the feel is silky easy and creamy with a considerably thick consistency.
When the soup will not be blended and nonetheless has chunky bits of corn, we often seek advice from it as corn soup. Nevertheless, some individuals may name the creamy corn potage with a thick consistency “corn soup” as nicely, so it may be somewhat complicated.
Each corn potage and corn soup are particularly widespread amongst youngsters as a result of Okosama Lunch (youngsters’s menu) typically consists of 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.
In case you’re in Japan, you’ll be able to even get corn potage from the vending machine!
3 Tricks to Make Scrumptious Corn Potage (Japanese Corn Soup)
Tip 1 – Prepare dinner the cobs collectively within the soup
In case 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
In case you choose a powerful corn taste in your soup, I extremely suggest utilizing water to maximise the corn taste from the corn kernels.
Another recipes for corn soup/corn potage suggest utilizing vegetable or hen broth or bouillon. I’ve tried them, however as a purist, I stick with utilizing ONLY water to extract the candy corn taste for a pure, undiluted style.
Tip 3 – Modify the ratio of creaminess with milk and heavy cream
Most of us choose wealthy and creamy soup, however not everybody can afford the additional energy from heavy cream. It’s totally as much as you the way a lot heavy cream you wish to add to this recipe. Be at liberty to regulate the ratio of heavy cream and milk for the two cups you add to the soup.
Which Do You Choose: Corn Soup or Corn Potage?
Relating to texture, you’ll be able to select to mix the corn kernels and pressure, mix however not pressure, or preserve the corn kernels as they’re. It’s actually a private choice.
For individuals who have tried corn potage in Japan and adore it, I’m certain you would like following todayâs technique.
Stop 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 verify 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 foam on the surface 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 easy. In case 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 totally as much as you. Right here, I used equal components milk and heavy cream, 1 cup every. Carry again to a simmer and cook dinner, uncovered, for 10 minutes or extra, stirring incessantly. As soon as the water evaporates, itâll be extra flavorful.
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Season with kosher salt and freshly floor black pepper. Ensure that to style the soup once you season. Finely chop 1 sprig parsley. Serve the soup sizzling or chilled. You may drizzle 1 Tbsp further 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 put up was initially printed on September 18, 2017. It was republished with extra info on July 29, 2024.
