Updated: Sep 28, 2021
Here's a quick, healthy Japanese soup for you to make. I always thought this soup was French as it is called "corn potage" in Japan. but the strange thing is that I haven't ever seen it made here in the UK or on the continent. So perhaps it is a Japanese original after all! Maybe calling it "potage" encourages us gullible Japanese to think it's extra special because it's French when it's really not! It is certainly more popular in Japan than elsewhere!
Origins apart, this is a delicious creamy soup that makes quite a substantial lunch dish - you could eat it as it is or with a slice or two of toast and feel quite satisfied. You can prepare this soup in under 30 mins. I use some bouillon stock in the recipe but a vegetable stock cube will do just as well. I always blend the corn well into the soup myself but you can leave it unblended if you prefer whole kernels - alternatively, blend and then add a few kernels for a garnish instead of croutons - or mix kernels and croutons. However you dress this soup, I am sure you will love the taste - it is very oishii and moreish.
If you're looking for something a little more traditional but no less tasty and nutricious, try my Tofu and Root vegetable soup by clicking Kenchin Jiru.
Happy cooking! Kurumi XXXX.
Japanese Corn Soup
(makes 2 portions)
250g frozen sweetcorn
1 small sliced onion, approx.130g
a little pepper
some crutons and / or extra corn kernels for garnishing
melt the butter in a pan and saute the onion for 3 mins
add the sweetcorn and stir for 2-3 mins
add the bouillon, salt, pepper & water and cook for 15 mins with the lid on
turn off the heat and add the milk, then blend the soup using a hand mixer until it’s smooth (you can leave the kernels unblended if you prefer)
simmer for 5 mins over a medium heat
garnish with some crutons and / or more corn kernels
your corn soup is ready to serve