Japanese corn potage

I recently made corn potage which is one of the most popular soup in Japan. I am not a French chef so I have no idea how they make real potage soup, but I know how to make it favoured by Japanese people! But do not be scare of serving this at home, because my English husband guaranteed that my Japanese corn potage will be loved by western people too!

As it is summer, which is the best season for fresh corns, I suggest to use fresh one in this recipe, but of course, you can always use tins of smashed corn alternatively. In this case you can skip the step 1-5, and you can just directly add the corn from tin to the pan at the step 10.

It is very simple and easy, so is the most preferable starter for dinner!

[Ingredients] serving 3-4 people

  • 2 of fresh corns
  • A cube of stock (veggies or chicken)
  • 600ml of water
  • 200ml of milk
  • a pinch of salt and black pepper
  • oregano
  • A medium Spanish onion, chopped
  • 50g of salted butter
  • 2 tbspn of flour

 

[Instruction]

  1. Wash the corns well. Cut of the tips to create flat end. Cut each corn into 3 pieces and remove corns from the cob.
  2. Boil 600ml of water in a large sauce pan and cook the corns (including cobs).
  3. When the colour of the corns turns shiny yellow, remove cobs from the pan. Add a stock cube and keep cooking at least 15 more minutes with low heat.
  4. When the corns get so soft that you can crash by a spoon with no effort, turn off the heat and cool it down for a while.
  5. Making sure the water is not too hot (to avoid burning yourself), pour the corns and water in the pan into a mixer. Turn of the mixer and keep it on until the corns become smooth paste.
  6. Wash the sauce pan well and heat it up with butter in.
  7. Stir-fry chopped onion with salt and black pepper.
  8. When the onion is cooked, sprinkle flour on top and mix well.
  9. Pour milk into the pan. You’d better to divide the pouring into 3 times, and make sure the milk will be nicely smooth.
  10. Drain the corn paste of step 5. into the sauce pan with milk and onion. If you find too much skins, you can once again put these skins into the mixer with 50g of water, which will help you to get the most from the corns.
  11. Simmer the coup. Taste the soup and add more seasoning if you need to.
  12. Serve the soup with a pinch of oregano on top.

 

I would appreciate it if you can give me a feedback by leaving a comment on my Instagram account or posting the photo of your dish with @jhomerecipes

I am looking forward to hearing from you all! xx

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