Japanese Corn Potage is an excellent choice for a cold, winter evening. This soup is rich and creamy and is a great accompaniment to a cold meal. In Japan, corn is popular in the fall and winter months, so it’s no surprise that it is often served hot. The seasoning is derived from Hokkaido sweet corn. This savory soup is a French-influenced soup that is also served chilled.
Japanese Corn Potage Recipes
Japanese Corn Potage
This is aneasy soup, and it’s quite popular back in Japan. The creamy soup is oftenserved before dinner in restaurants, in hotel buffets and even in hot foodvending machines!
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Servings: 8 servings
Calories: 159kcal
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Equipment
Ingredients
To garnish:
Instructions
- Combine the stock, milk, onion and corn in slow cooker. Cook on the low setting for four to six hours.
- Puree corn with immersion blender. Combine corn starch with the rest of the milk. Combine well until there are no lumps. Serve hot.
Notes
Japanese Corn Potage is a creamy soup that's rich and creamy. The soup can be served hot or cold, and it's a great choice for a cold night. It's made by pureeing fresh or canned creamed corn and adding chicken stock and water to make it thick. While it may have been introduced to the Western world by the Dutch, it's now firmly entrenched in Japanese culture.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 394mg | Potassium: 303mg | Fiber: 2g | Sugar: 9g | Vitamin A: 539IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Slow Cooker Simplicity
Ingredients:
- 4 cups fresh corn kernels (about 4-5 cobs)
- 1 medium onion, chopped
- 1 large potato, peeled and diced
- 4 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and white pepper to taste
- Fresh chives or parsley for garnish
Instructions:
- Start by placing your fresh corn kernels, chopped onion, diced potato, minced garlic, and butter into the slow cooker.
- Pour in the vegetable or chicken broth to cover the ingredients. Give it a gentle stir to mix everything evenly.
- Set your slow cooker to the “Low” setting and let it work its magic for 6-8 hours. Alternatively, you can use the “High” setting for 3-4 hours, but low and slow tends to produce the best flavors.
- Once the ingredients have softened and melded together beautifully, use an immersion blender to carefully blend the soup inside the slow cooker. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender and blend until smooth. Remember to be cautious when blending hot liquids.
- Return the creamy mixture to the slow cooker if you used a countertop blender.
- Stir in the heavy cream, and let the soup continue to simmer for another 30 minutes. This extra time ensures the flavors meld, and your potage attains that signature creaminess.
- Season your soup with salt and white pepper to taste. Remember, the key to achieving an elegant, velvety texture is to season well.
- When serving, garnish each bowl with fresh chives or parsley for a burst of color and a touch of freshness.
Tips for making Japanese Corn Potage
Cooking Tips for Perfect Japanese Corn Potage
- Use Fresh Corn: Whenever possible, opt for fresh corn on the cob. The natural sweetness and crisp texture of fresh corn kernels are what give this potage its unique charm.
- Save Some Kernels: Before blending the soup, set aside a handful of corn kernels. After blending, toss these whole or lightly sautéed kernels back into the potage for a delightful contrast in texture.
- The Right Consistency: Achieving the perfect creamy consistency is key. Blend the soup until it’s velvety, but not too thick. If it’s too thick, you can always adjust it by adding a bit more broth.
- Season Gradually: Season with salt and white pepper in stages, tasting as you go. It’s easier to add more seasoning than to correct an overly salty soup.
- Low and Slow: If using a stovetop, simmer your soup on low heat to prevent it from scorching. Frequent stirring is a must to avoid sticking.
Serving Suggestions for Your Japanese Corn Potage
- Garnish with Herbs: Besides the classic chives or parsley, try garnishing with fresh basil or cilantro for a unique twist.
- Garlic Bread: A slice of warm, toasted garlic bread makes an excellent companion for dipping into your potage.
- Crispy Bacon: For a non-vegetarian version, top your potage with crispy bacon bits for that perfect combination of smoky and creamy.
- Grilled Cheese Sandwich: A classic pairing with the creamy soup. Dip your grilled cheese sandwich for a comforting and nostalgic meal.
- Iced Green Tea: The earthy notes of green tea beautifully complement the sweetness of the corn.
FAQs – Answering Your Corn Potage Questions
- Can I Freeze Japanese Corn Potage? Yes, you can! Allow the potage to cool completely, then transfer it to airtight containers or freezer bags. It will keep well in the freezer for up to three months. When ready to enjoy, thaw and reheat gently on the stovetop, adding a little extra broth if needed.
- Can I Make This Vegan? Absolutely. Simply replace the heavy cream with coconut milk or a plant-based milk of your choice. Use vegan butter or olive oil and vegetable broth to make it 100% vegan-friendly.
- Why Is My Corn Potage Too Thick? If your potage turns out thicker than desired, you can easily adjust the consistency. Just stir in more vegetable or chicken broth until it reaches your preferred thickness.
- Can I Use Frozen Corn? While fresh corn is ideal, frozen corn can be a convenient alternative when fresh isn’t in season. Be sure to thaw it before using for consistent results.
- Is Corn Potage Healthy? Corn potage is relatively healthy, especially when you control the ingredients. It’s low in calories and can be packed with essential nutrients if you use fresh, wholesome ingredients. However, it does contain some cream and butter, so enjoy it in moderation.
Savor Japanese Corn Potage – your ticket to creamy comfort. Discover the art of crafting this classic, subscribe for more, and share the love. Get cooking!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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