Corn Potage (Japanese Corn Soup) コーンポタージュ (コーンスープ) | Easy Japanese Recipes at JustOneCookbook.com

Corn Potage (Japanese Corn Soup)

Course: Soup
Cuisine: Japanese
Keyword: corn soup, creamy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
The Japanese love their hot or chilled corn potage and corn soup.  This creamy and smooth soup will give you comfort as you welcome the cool evenings of late summer!
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Ingredients

  • 4 ears corn (or 1.5 cans or 3 cups frozen corn)
  • 1 Tbsp extra virgin olive oil
  • salt (kosher or sea salt; use half if using table salt) (I used total of 2 Tbsp kosher salt in this recipe)
  • ¼ tsp paprika
  • ½ onion
  • 1 ½ Tbsp unsalted butter
  • 3 cups water
  • 1 cup milk
  • 1 cup heavy (whipping) cream
  • Parsley to garnish
  • heavy (whipping) cream to garnish
  • extra virgin olive oil to garnish

Instructions

  1. Gather all the ingredients. Preheat the oven to 450 ºF (230 ºC) degrees.
    Corn Potage (Japanese Corn Soup) Ingredients
  2. Slice off the corn kernels. 

    Corn Potage (Japanese Corn Soup) 1
  3. Place the corn kernels on a rimmed baking sheet, saving the cobs for later.
    Corn Potage (Japanese Corn Soup) 2
  4. Add olive oil, sprinkle of kosher salt, and paprika.
    Corn Potage (Japanese Corn Soup) 3
  5. Mix all together with your hands and spread out evenly in a single layer. Roast the corn kernels at preheated oven at 450 ºF (230 ºC) degrees for 15 minutes. Once it's done, remove from the oven and set aside till Step 8.

    Corn Potage (Japanese Corn Soup) 4
  6. Meanwhile, thinly slice the onion against the grain. Heat the butter in a heavy-bottomed pot (thicker at the base so it absorbs and distributes heat better).
    Corn Potage (Japanese Corn Soup) 5
  7. Add the sliced onion and pinch of kosher salt and sauté until translucent.
    Corn Potage (Japanese Corn Soup) 6
  8. Add the roasted kernels and water.
    Corn Potage (Japanese Corn Soup) 7
  9. Add the reserved cobs in the pot as they naturally sweeten the soup. Push the cobs down to see if they are covered with water.  If not, add more water.

    Corn Potage (Japanese Corn Soup) 8
  10. Bring to a boil over medium heat. Cover and lower the heat to medium-low heat and simmer for 15 minutes. During this time I highly recommend skimming the foam on the surface for more refined taste. After 15 minutes, discard the cobs.

    Corn Potage (Japanese Corn Soup) 9
  11. Using an immersion blender, blend the soup until creamy and smooth. If you use a food processor or blender, let the soup cool for a few minutes before you start blending to avoid major splashes. Make sure to cover the hole with a towel when blending.

    Corn Potage (Japanese Corn Soup) 10
  12. If you want to make your soup similar to corn potage (Japanese corn soup), strain the soup through a fine-mesh sieve for a smoother consistency.

    Corn Potage (Japanese Corn Soup) 11
  13. Transfer the soup back to the pot and add heavy cream and milk. The ratio is entirely up to you. Here I used equal parts of milk and heavy cream, 1 cup each. Bring back to a simmer and cook uncovered for 10 minutes or more, stirring frequently. Once the water evaporates and it’ll be more flavorful.

    Corn Potage (Japanese Corn Soup) 12
  14. Add kosher salt and freshly ground black pepper. Make sure to taste the soup when you season. I used roughly 1 ½ Tbsp kosher salt or so (I used up a total of 2 Tbsp kosher salt that I prepared for this recipe including salt I used for roasting corn and sautéing onion). Or individuals can decide how much salt they want for their personal serving. Finely chop parsley. Serve the soup hot or chilled. You can drizzle olive oil and/or heavy cream and sprinkle the parsley to garnish.

    Corn Potage (Japanese Corn Soup) 13

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.