Corn Potage (Japanese Corn Soup)

Loaded with fresh sweet corn in a rich velvety soup, this Japanese Corn Potage comes together from just a handful of ingredients. Serve it hot or chilled.

Corn Potage (コーンポタージュ) is a French-influenced Japanese corn soup that's rich, creamy and ultra-smooth. My version is made with just a handful of ingredients with loads of umami accented by the natural sweetness of the corn.

Course Brunch, Soups & Stews

Cuisine Japanese

Keyword bisque, chowder, corn, soup, summer, veloute

Level Beginner

Main Ingredient Dairy, Vegetable

Diet Gluten-Free, Pescatarian, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 256kcal

Equipment

Ingredients

For corn potage

1 tablespoon cultured unsalted butter
100 grams onion (½ finely diced)
600 grams corn (3 ears)
150 grams potato (1 small potato, peeled & thinly sliced)
4 cups milk
1 teaspoon salt
Parsley (for garnish)

For buttered croutons

1 tablespoon cultured unsalted butter
2 slices sandwich bread (cut into ¼-inch cubes)
Salt
Ground black pepper

Grams + US Cups - US Standard

Instructions

Add the 1 tablespoon cultured unsalted butter and o100 grams onion to a pot over medium heat and sauté until the onions are just starting to brown (about 10 minutes).
1 tablespoon cultured unsalted butter, 100 grams onion
If you’re using fresh corn, use a sharp knife to remove the 600 grams corn from the cob. Use the back side of your knife to scrape any remaining bits of corn off the cob.
600 grams corn
When the onions are ready, add the corn, 150 grams potato, 4 cups milk, and 1 teaspoon salt to the pot and simmer until the potatoes are tender (about 10-15 minutes)
150 grams potato, 4 cups milk, 1 teaspoon salt
While the soup is cooking, make the croutons by melting the 1 tablespoon cultured unsalted butter in a pan over medium heat and then adding the cubed 2 slices sandwich bread. Toss to coat with the butter and then sprinkle with Salt and Ground black pepper. Continue tossing until the bread is crisp and golden brown.
1 tablespoon cultured unsalted butter, 2 slices sandwich bread, Salt, Ground black pepper
When the potatoes are tender, pour the mixture into a heat-safe blender. Secure the lid tightly and hold a thick dishcloth firmly over the blender(this is very important as the sudden release of steam will make the lid fly off and send hot soup flying all over the kitchen).
Start the blender on low and gradually turn up the speed until the soup is pureed.
Clean out the pot and pass the soup through a fine-mesh strainer. Press on the solids with the back of a spoon to get as much of the soup out of them as possible. Reheat the soup if needed and serve the Corn Potage garnished with the croutons and chopped Parsley.
Parsley

Nutrition