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–+ servings

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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Course: Soup
Cuisine: Japanese
Diet: Vegan
Keyword: corn, corn soup
CookingStyle: Boiling
Prep Time: 4 hours
Cook Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 8 servings
Calories: 159kcal
Author: James Anderson
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Equipment

Slow Cooker
immersion blender

Ingredients

  • 3 tbsp. corn starch
  • 3 cups milk 2% reserve 1/4 of a cup
  • 3 cups stock vegetable
  • 4 cups corn frozen or fresh
  • 1/2 cup onion chopped
  • Kosher salt & ground pepper as desired

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.
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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.

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