Fresh Corn Potage (Japanese Corn Soup): No Sugar, No Flour, No Bouillon!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth offers a lighter option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and adds flavor.

corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains sweetness and is often less expensive.

Preheat the oven to 180 °C (356 °F).

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 baguette and mix until evenly coated.

Spread the seasoned baguette over a baking tray in a single layer and bake for 10 minutes on the bottom shelf.

Remove from the oven once golden and crispy and set aside for later.

Wash the corn on the cob and slice off the kernels in rows. Cut the cores into thirds or quarters.

In a pot, melt 2 tbsp butter over medium heat and add the finely sliced onion. Fry until soft and golden, then reduce the heat to medium-low.

Add 300 ml whole milk to the pot along with the cob cores and a few pinches of salt and pepper. Heat until small bubbles start to appear, but do not let it boil. Turn off the heat and discard the cores.

Add the corn kernels and another pinch of salt and pepper, then return to low heat.

Heat gently until small bubbles start to appear, then remove from heat and let cool slightly.

Blitz the soup thoroughly using an immersion blender or heatproof blender.

Pour the mixture through a fine mesh sieve for an extra smooth result.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens