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–+ servings

Corn Potage (Japanese Corn Soup) with Homemade Croutons

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 4 portions

Ingredients 
 

Croutons

  • 150 g baguette cubed
  • 1 tbsp olive oil extra-virgin
  • 1 tsp dry mixed herbs Italian seasoning or herbs de Provence
  • ⅛ tsp salt
  • 1 tbsp butter melted

Corn Potage

  • 2 ears corn on the cob whole, fresh preferred
  • 2 tbsp butter
  • 100 g onion thinly sliced
  • 300 ml whole milk do not use low-fat
  • salt and pepper
  • heavy cream optional
  • dried parsley

Instructions 

Homemade Croutons

  • Preheat the oven to 180 °C (356 °F). While you wait, mix 1 tbsp olive oil, 1 tbsp butter , 1 tsp dry mixed herbs and ⅛ tsp salt in a mixing bowl until well combined. Add the cubed 150 g baguette and mix until evenly coated.
    Cubed baguette coated in butter, olive oil and dry herbs
  • Spread the seasoned baguette over a baking tray in a single layer so no cubes are overlapping, then bake for 10 mins on the bottom shelf.
    Homemade croutons on a baking sheet
  • Once golden and crispy, remove from the oven and set aside for later.
    Homemade croutons on a wooden chopping board

Corn Potage

  • Wash 2 ears corn on the cob and slice off the kernels in rows. Cut the cores into thirds or quarters.
    Corn cobs with the kernels removed and core cut into quarters on a wooden chopping board
  • Take a pot and heat it on medium. Melt 2 tbsp butter and add 100 g onion (finely sliced). Fry until soft and golden, then reduce the heat to medium-low.
    sliced onion frying in butter in a pan
  • Add 300 ml whole milk to the pot and add the cores of cob along with a few pinches of salt and pepper.
    Continue to heat until it small bubbles start to appear on the surface. Do not let it boil. Turn off the heat, then remove and discard the cores.
    The core of a corn cob simmering in milk with onions
  • Add the corn kernels along with another pinch of salt and pepper, then return to a low heat.
  • Heat gently until small bubbles start to appear on the surface, then remove the pot from the heat and leave to cool slightly.
    Corn kernels in milk with sautéed onions
  • Blitz the soup thoroughly using your preferred method (immersion blender or heatproof blender).
    blitzed corn potage in a blender
  • Pour the mixture through a fine mesh sieve for an extra smooth result.
    Japanese corn potage poured through a strainer
  • Reheat on the stove if necessary and season with extra salt and pepper to taste. Serve with a drizzle of heavy cream, a sprinkle of homemade croutons and dried parsley. Enjoy!

Notes

  • 1 ear of fresh corn is equal to approximately 200g (7oz) canned or frozen corn. If using canned corn, add it to the pan right after adding the milk.
  • Never let the milk boil as this can cause curdling and ruin the soup's smooth texture.
  • Use a high power heatproof (glass) blender or immersion blender. If your blender jug is made of plastic, let the soup cool before blending.
  • Add salt little by little while tasting to find the point where corn's sweetness is enhanced without detecting saltiness.
  • Store in refrigerator for 2-3 days or freeze for 2-3 weeks. Reheat gently while stirring to prevent scorching, and avoid boiling.
  • Serving ideas: Hambagu, Ebi Furai, Teriyaki Chicken, Tonteki