Japanese Corn Potage (Corn Soup)
Japanese corn soup, also known as corn potage, is a popular comfort food in Japan. The soup is an example of yōshoku, Western-style dishes adopted into the Japanese culinary canon. Many Japanese people have a nostalgic feeling evoking childhood memories of corn potage because it is often included on children’s menus. Corn potage is so popular that it can be found sold in vending machines.
This is a really simple recipe and I hope you give this a try. I highly recommend enjoying the soup with some fresh homemade bread. Yum!
Japanese Corn Potage (Corn Soup)
Course: Lunch, DinnerCuisine: JapaneseDifficulty: Easy2
servings10
minutes30
minutesIngredients
Half of a medium onion, diced
2 Tablespoons, unsalted butter (vegan option: vegetable oil)
2 Tablespoons all purpose flour
1.5 cups water
2 cup corn kernels (fresh, frozen, or canned)
1 cup of milk (vegan option: soy milk)
Salt, to taste
Optional toppings: Olive oil, fresh or dried parsley, fresh cracked black pepper
Directions
- Heat up a sauce pan over medium heat, add 2 Tablespoons butter and diced onion. Cook until soft and translucent.
- Add 2 Tablespoons all purpose flour and cook until flour has turned a light golden brown.
- Add 1.5 cups water and mix to combine with onions and flour. Bring to simmer until it thickens, takes about 5 minutes.
- Add in corn kernels, mix and let simmer for 10 minutes.
- Turn the heat off blend the mixture using either a immersion blender or regular blender.
- Add in 1 cup of milk, mix to combine.
- Taste soup and add salt to your liking.
- At this point you can serve the soup as is. I call this the “chunky” version.
- For the “smooth” version: pour soup mixture through a fine mesh strainer.
- Serve soup topped with the classic dried parsley. Other options – olive oil, fresh cracked black pepper, fresh parsley.