Japanese Corn Potage
Just 3 main ingredients and fresh corn flavor. You won't miss the flour or cream in this classic Japanese soup.
Prep Time 15 minutes
Cook Time 30 minutes
- 2 ears corn about 4 c of corn kernels
- 1/2 ea onion diced
- 2 Tb grassfed butter or vegan butter
- 2 c water
- 2 pinches salt
- parsley, basil, or mint fresh or dried
Shave corn kernels off the cob.
Add 2 cups of water and leftover corn cobs to a pot. Simmer for 20-30 minutes covered. Remove corn cobs and set aside.
While the corn stock is cooking, heat small saucepan to medium heat. Add butter and onion. Sweat onions with a pinch of salt until translucent, about 4-8 minutes.
Add corn kernels to pot and saute for another 2-4 minutes with another pinch of salt. Reserve a couple tablespoons for garnish.
Transfer cooked corn to a blender with the corn stock. Blend until completely smooth.
Serve hot and top with reserved corn garnish and optional garnish of herbs, fresh chopped or dried. Makes about 3 cups of soup.
- Use fresh corn. If using frozen corn, add a pinch of sugar. Avoid canned corn if possible.
- Substitute homemade corn stock with vegetable stock.
- Use a Vitamix for the smoothest puree.
- Take care when blending hot liquids, since the steam can cause the cap to pop off. Hold the top and pulse gently to get the soup started.
- Make ahead up to 1-2 days. Tastes yummy cold too!
Calories: 206kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 1003mg | Sugar: 1g | Vitamin A: 710IU | Calcium: 15mg