Description
A creamy, velvety Japanese-style corn soup (corn potage) with sweet roasted corn flavor, perfect as a comforting starter or light meal.
Ingredients
Scale
- 3 cups frozen corn (or 4 large ears fresh corn)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salt, divided
- Ground black pepper to taste
- 1/4 teaspoon paprika
- 1/2 white onion, sliced
- 1 1/2 tablespoons unsalted butter
- 3 cups water
- 1 cup milk (2% or whole)
- 1 cup heavy whipping cream
- 1 sprig parsley, chopped
- 1 tablespoon heavy whipping cream for garnish
Instructions
- Preheat oven to 450°F (230°C)
- Toss corn with olive oil, 1 tablespoon salt, pepper, and paprika
- Roast corn on baking sheet for 15 minutes until golden
- Reserve 1 cup roasted corn for serving
- Sauté onion in butter until translucent
- Add remaining roasted corn and water, bring to boil
- Simmer covered for 15 minutes
- Puree soup until smooth using immersion blender
- Stir in milk and heavy cream, simmer 10-15 minutes
- Season with remaining salt and pepper
- Garnish with reserved corn, parsley, and cream drizzle
Notes
- Fresh corn enhances flavor but frozen works well
- Don’t boil after adding cream to prevent separation
- Strain through sieve for extra smooth texture
- Store in refrigerator for up to 4 days
- Freeze for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop/Oven
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg