Japanese Sweet Corn Soup (Corn Potage)
Japanese Sweet Corn Soup (Corn Potage)
Ingredients
- 1 onion, large, diced
- 1 tablespoon butter
- 2 cans sweet corn, drained if canned, or equivalent fresh/frozen
- 1 3/4 cups water
- 1/2 tablespoon paprika
- 1/2 teaspoon salt, for blending
- 1/4 teaspoon pepper, for blending
- 1 cup heavy cream
- 1 cup milk
- as needed salt, to taste
- as needed pepper, to taste
Optional Garnishes
- as needed olive oil, for drizzling
- as needed garlic chips, crispy
- as needed black pepper, freshly ground
Instructions
- 1
In a large pot or Dutch oven, melt the butter over low heat. Add the diced onion and sauté until it becomes translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the drained sweet corn (if using canned) to the pot with the sautéed onions. Pour in the water and stir in the paprika.
⏱️ 2 min
- 3
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 to 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 4
Carefully transfer the cooked corn mixture from the pot to a blender. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Blend until the mixture is very smooth. For an extra smooth soup, you may strain it through a fine-mesh sieve to remove any corn skin pieces, if desired.
⏱️ 5 min
- 5
Pour the blended soup back into the pot. Stir in the heavy cream and milk.
⏱️ 1 min
- 6
Simmer the soup over low heat for another 10 minutes, stirring occasionally, until it is heated through and slightly thickened.
⏱️ 10 min
- 7
Taste the soup and adjust seasoning with additional salt and pepper as needed to suit your preference.
⏱️ 1 min
- 8
Serve the Japanese sweet corn soup warm. Garnish with a drizzle of olive oil, a sprinkle of crispy garlic chips, and freshly ground black pepper, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Sweet Corn Soup (Corn Potage)
Ingredients
- 1 onion, large, diced
- 1 tablespoon butter
- 2 cans sweet corn, drained if canned, or equivalent fresh/frozen
- 1 3/4 cups water
- 1/2 tablespoon paprika
- 1/2 teaspoon salt, for blending
- 1/4 teaspoon pepper, for blending
- 1 cup heavy cream
- 1 cup milk
- as needed salt, to taste
- as needed pepper, to taste
Optional Garnishes
- as needed olive oil, for drizzling
- as needed garlic chips, crispy
- as needed black pepper, freshly ground
Instructions
- 1
In a large pot or Dutch oven, melt the butter over low heat. Add the diced onion and sauté until it becomes translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the drained sweet corn (if using canned) to the pot with the sautéed onions. Pour in the water and stir in the paprika.
⏱️ 2 min - 3
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 to 15 minutes to allow the flavors to meld.
⏱️ 15 min - 4
Carefully transfer the cooked corn mixture from the pot to a blender. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Blend until the mixture is very smooth. For an extra smooth soup, you may strain it through a fine-mesh sieve to remove any corn skin pieces, if desired.
⏱️ 5 min - 5
Pour the blended soup back into the pot. Stir in the heavy cream and milk.
⏱️ 1 min - 6
Simmer the soup over low heat for another 10 minutes, stirring occasionally, until it is heated through and slightly thickened.
⏱️ 10 min - 7
Taste the soup and adjust seasoning with additional salt and pepper as needed to suit your preference.
⏱️ 1 min - 8
Serve the Japanese sweet corn soup warm. Garnish with a drizzle of olive oil, a sprinkle of crispy garlic chips, and freshly ground black pepper, if desired.
⏱️ 1 min