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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.
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Corn Potage (Japanese Corn Soup)

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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 271kcal

Ingredients

For corn potage

  • 1 tablespoon butter
  • 100 grams onion (1/2 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 butter
  • 2 slices sandwich bread (cut into 1/4-inch cubes)
  • salt

Instructions

  • Add the butter and onions to a pot over medium heat and sauté until the onions are just starting to brown (about 10 minutes).
    Sauteed onions adds flavor to this simple corn potage.
  • If you’re using fresh corn, use a sharp knife to remove the corn from the cob. Use the back side of your knife to scrape any remaining bits of corn off the cob.
    Corn removed from cobs for makoing corn potage soup.
  • When the onions are ready, add the corn, potato, milk, and salt to the pot and simmer until the potatoes are tender (about 10-15 minutes)
    Fresh corn and potatoes cooking in milk to make a Japanese Corn Potage.
  • While the soup is cooking, make the croutons by melting the butter in a pan over medium heat and then adding the cubed bread. Toss to coat with the butter and then sprinkle with salt and pepper. Continue tossing until the bread is crisp and golden brown.
    Frying croutons in butter as a topping for corn potage.
  • 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.
    Corn potage soup blended in a Vitamix blender.
  • 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.
    Straining pureed corn potage removes the skins from the corn resulting in a velvety smooth soup.

Nutrition

Calories: 271kcal | Carbohydrates: 37g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 535mg | Potassium: 569mg | Fiber: 3g | Sugar: 13g | Vitamin A: 645IU | Vitamin C: 9.6mg | Calcium: 220mg | Iron: 1.6mg