Most flavourful, silky smooth, CREAMY CORN POTAGE - Japanese corn soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 180 degrees Celsius (about 350 degrees Fahrenheit).

Peel the corn ears and remove as much corn silk as possible.

Set up a sturdy working surface with a wet towel under the cutting board to prevent slipping.

Cut the corn kernels off the cobs, getting as close to the germ as possible.

Break the corn cobs in half; if tough, use a knife to roll through the middle to break them.

Sprinkle olive oil and salt on the corn cobs and add paprika for color.

Spread the corn kernels and cobs onto a large roasting pan and roast in the oven for 20 minutes to char them.

Dice the onion roughly and melt butter in a pan to soften the onions without browning them.

Mix the softened onions with the roasted corn and cobs, and add chicken stock.

Separate tarragon leaves from the stems and add the stems to the mixture.

Transfer everything to an Instant Pot or pressure cooker and cook on high pressure for about 20 minutes, then let it vent.

After cooking, scrape the corn germs from the kernels with the back of a knife for extra nutrition.

Blend the mixture using a stick blender or a regular blender until smooth enough to strain.

Strain the blended mixture through a fine sieve or chinois to remove fibers and achieve a smooth consistency.

Add heavy cream and/or milk to reach the desired consistency, keeping it on a light simmer.

Season with salt to taste and add tarragon leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens