If you've ever lived in Japan, you've probably had Corn Potage. It probably came to you in a super-convenient form, like from a vending machine, instant soup packet or with your Mos Burger meal. So why did I bother making it from scratch today? Because we're in Australia. And my husband was missing this super basic comfort food.
Yes, you guessed right. Corn Potage is French. Just like cream puffs and crepes, Japan adopted it, adapted it, pronounce it something like: "Konpotaaj" and serve it in a cup or mug. It always has the same creamy corn taste. Very basic. Nonetheless, my Japanese husband (and little boy) just loved it, so here it is, the recipe for that creamy Corn Soup you had in Japan:
PHOTO Home made:
Sep 5, 2011 update: The recipe below is the complicated, old-school way of making it. I've now adopted a new, 3 min Corn Potage Recipe (That's a link to the new recipe)
Corn Potage (old-school style)
1/2 onion, finely chopped
2 Tbsp flour
250g/9oz corn kernels (frozen, canned or fresh, or creamed corn)
2 cups chicken stock
2 cups milk
generous salt and pepper
a stick blender
1 Melt butter in a med/large saucepan. Fry the onion in the butter until translucent.
2 Remove from heat and Stir in flour. While stirring, slowly add half the chicken stock, over low heat. Stir well to avoid lumps.
3 Add corn. Blend until smooth-ish (a little texture is nice too)
4 Add the rest of the chicken stock, bring to boil and simmer 10-20 min.
5 Add milk, salt and pepper to taste, and heat through.
Nice with croutons or french bread too.