Corn Potage コーンポタージュ (Japanese Corn Soup コーンスープ)

Corn-Potage-コーンポタージュ

I’m sorry. I know it’s been awhile since my last post. I don’t have any excuses besides being a little lazy and not really being inspired after our long, hot & very dry Summer and early Fall. We had quite a run of sunny and hot days and then it seemed like we quickly skipped Fall and went right into cold Winter weather! Crazy for Seattle that’s for sure. The cold days that hit us so suddenly in October had me thinking about soup. Not just any soup but one of my favorite soups, Corn Potage or Japanese Corn Soup.

I wanted to post this recipe during Summer, when the corn was nice & sweet, but it was just too hot to think about soup so I waited until it was soup weather. Many foreigners are really surprised when they first visit Japan and find Corn Potage everywhere (and I mean everywhere). You will find it on almost every family restaurant (like Dennys or Jonathans) menu and at most Yoshoku restaurants (Western inspired Japanese food) but I’ve never see it anywhere in the United States. This is why I had to develop a recipe so hubby and I could enjoy it when we are at our Seattle home. That’s how much love it. The inspiration for my recipe is my favorite Yoshoku restaurant Edoya in our Azabujuban neighborhood in Tokyo. His Corn Potage is my favorite.

You can use fresh, canned or frozen corn in my recipe. I usually freeze fresh corn during the Summer so I have sweet corn to make this during the Fall and Winter months. I know you will love this soup as much as I do and it will become a family favorite. Perfect as a starter or as a main dish served with bread, a sandwich or a nice salad.

Ingredients: serves 4 – 6

  • Sweet corn 2 1/2 cups (fresh, canned or frozen that’s  defrosted in the microwave)
  • 1 small onion, diced
  • 3 Tablespoons Butter
  • 4 cups Chicken stock
  • Sea Salt to taste
  • Freshly Ground Black Pepper to taste
  • 1 cup Heavy Cream
  • Croutons are optional

White Sauce Ingredients:

  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 2 cups of warm milk (I heat in a Pyrex glass measuring cup in microwave for 1-2 minutes)

Method:

In a small skillet or saucepan over medium heat melt the 3 Tablespoons of butter and sauté onions until soft but not brown. Add corn and sauté with the onion for a few minutes then add the chicken stock. Simmer for ten minutes. Let mixture cool slightly and purée in the blender for about two minutes until completely smooth. I use a Vitamix with a hot soup setting so it’s not necessary to cool first. Please read your blender’s instructions on blending hot soup or you can use a stick blender.

Make the White Sauce: (see White Sauce ingredients above)

In a medium sized saucepan over medium high heat melt the 4 Tablespoons of butter then add flour. Cook flour and butter together for 2 – 3 minutes until it foams being careful not to brown the mixture. Slowly add the warm milk and  whisk until smooth and the mixture thickens.

Add the blended corn, onion and chicken stock mixture to the white sauce stirring until mixed well. Mix in the heavy cream and salt and pepper to taste. Serve immediately.

Corn Potage コーンポタージュ (Japanese Corn Soup コーンスープ)
Serves: 4-6
 
Many foreigners are really surprised when they first visit Japan and find Corn Potage everywhere (and I mean everywhere). You will find it on almost every family restaurant (like Dennys or Jonathans) menu and at most Yoshoku restaurants (Western inspired Japanese food) but I’ve never see it anywhere in the United States.
Ingredients
  • Sweet corn 2½ cups (fresh, canned or frozen that's defrosted in the microwave)
  • 1 small onion, diced
  • 3 Tablespoons Butter
  • 4 cups Chicken stock
  • Sea Salt to taste
  • Freshly Ground Black Pepper to taste
  • 1 cup Heavy Cream
  • Croutons are optional
  • White Sauce Ingredients:
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 2 cups of warm milk (I heat in a Pyrex glass measuring cup in microwave for 1-2 minutes)
Instructions
  1. In a small skillet or saucepan over medium heat melt the 3 Tablespoons of butter and sauté onions until soft but not brown. Add corn and sauté with the onion for a few minutes then add the chicken stock. Simmer for ten minutes. Let mixture cool slightly and purée in the blender for about two minutes until completely smooth. I use a Vitamix with a hot soup setting so it’s not necessary to cool first. Please read your blender's instructions on blending hot soup or you can use a stick blender.
  2. Make the White Sauce: (see White Sauce ingredients above)
  3. In a medium sized saucepan over medium high heat melt the 4 Tablespoons of butter then add flour. Cook flour and butter together for 2 - 3 minutes until it foams being careful not to brown the mixture. Slowly add the warm milk and whisk until smooth and the mixture thickens.
  4. Add the blended corn, onion and chicken stock mixture to the white sauce stirring until mixed well. Mix in the heavy cream and salt and pepper to taste. Serve immediately.

 

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