How to Make Japanese Corn Soup | Corn Potage Recipes | ASMR Cooking

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Slice and remove the corn kernels. Make sure you end up with roughly 400g.

Break the corn cobs in half and set aside.

Lay a sheet of aluminum foil on a baking tray. Pour the corn kernels on top.

Wear gloves. Add a tablespoon of soy sauce and olive oil onto the tray and mix until the kernels are fully coated.

Bake in the oven for 20 minutes under 180ºC.

While waiting, cut an onion into thin slices. Add 30g of butter in a medium-size pot under low heat and stir-fry the onion until fragrant.

Add the corn cobs and baked kernels in the pot. Add three cups of water in the pot—or until all ingredients are submerged in the water once pushed down.

Bring the pot to boil. Turn to low heat. Cover with a lid and let simmer for 15-20 minutes—or until the onion is soft enough to be cut in half with a spatula.

Open the lid, remove the cobs, and blend the pot with a hand-blender until it’s smooth.

Strain the mixture into a large bowl. Clean the pot you used earlier and wipe it dry. Strain the mixture one more time back into the pot.

Add milk and cream. Mix until it’s smooth. Simmer under medium heat uncovered to evaporate the water. Stir frequently every 30-60 seconds or so.

Once it’s the thickness that you like—mine took 10 mins—season with salt, black pepper and paprika. Taste and adjust as needed.

Garnish with some parsley and enjoy with some toasted breads.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens