Monday, September 5, 2011

Simple Corn Potage Recipe

Today my husband felt like having Corn Potage again.  
So I thought I'd try a new recipe this time.
We all enjoyed our lunch of soup and buttered toast today.
Corn Potage 3 min recipe
 If you've read my previous post on corn potage, I apologize.  
That was the usual, old style way of making it, but I have since found a super quick and easy recipe, thanks to Cookpad, the #1 Japanese recipe sharing website.  For any of you who can't read Japanese, here is the Recipe in English, with my adjustments:

Corn Potage (Corn Cream Soup) Recipe

435g can creamed corn    (I used: 350g frozen corn kernels boiled in 3/4 cup water, then stick blended.)
400mL (1 2/3 cups) milk       (I always use full-cream milk, but I'm sure 2% would work.)
2 tsp chicken stock powder
salt and pepper (generous salt and a little pepper)

1  Combine corn, milk and stock powder in a saucepan and heat through.  
2  Season with Salt and pepper.

That's it.  
How embarrassing that I spent over half an hour in the kitchen last time.


My son loved it.  My husband couldn't get enough.  It was so ridiculously easy.


Tips:
  • If using whole corn, make sure you blend it really well before adding the milk, or your end product will be like warm milk with corn chunks.  Even blending the corn as much as I could with a stick blender, there was still plenty of texture in the soup, as you can see in the photo below.

9 comments:

  1. Hi Shinobu!
    I finally tried your simple corn potage recipe. It's really good! I ended up doubling the corn used, though. First I used a can of whole kernels roughly blended for some textures, then decided that I wanted more corn flavour so I used a second can blended really well. I think the corn puree helps bring the corn flavour better.

    Thanks for posting your recipe! I'm happy I tried it. :)

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    1. Hi Somni!☆ Thank-you so much for trying this recipe! You're exactly right, the corn puree is really essential. One time my husband made it and didn't blend the corn as much as I usually do, and it turned out like warm milk with corn chunks. I've never made it using canned corn, only frozen which I cooked and pureed first. I guess I should really try making it using creamed corn like in the Japanese recipe (from cookpad), since I wrote "creamed corn" in the recipe here! Make sure you also use enough salt/chicken stock ^_^

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  2. I'm a terrible cook, but I followed this recipe (substituting soy milk for regular milk due to lactose intolerance)...and it came out AMAZING! Thank you so much for sharing this wonderfully simple but delightful recipe!

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    1. Thanks Wendy~ I'm so glad you enjoyed it \(^o^)/ And it's a great tip to know that soy milk works too!☆

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  3. I just tried making this today and it turned out great! I've craving this for such a long time but I never knew how to make it. I made two different batches: one with regular whole milk, and one with vanilla soy milk. The one with whole milk taste great but the vanilla soy one tasted even better (in my opinion). I think the vanilla adds a lot of fragrance to it.

    Thank you so much for posting this recipe! I look forward to trying your other recipes too!

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  4. Thank you for sharing this recipe!
    I used to have no idea what to do with creamed corn and now after finding this recipe I'm addicted! I don't buy whole milk so I used 2% and it still turned out great! I also tried it with 1%, I think as long as it isn't skim it still turns out well! It has now become a comfort food!!

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  5. I was wondering how to make this! I've only eaten the powdered stuff that you add hot water to (which isn't bad) until now. It's nice to be able to eat fresh corn potage for a change :) Home-made is definitely better than instant. Thank you for sharing!

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  6. I can't wait to try this. We lived in Misawa, JP for 4 years and corn soup from the vending machine can was always a delicious snack for us. I'll let you know how I like it. Pls. visit my blog, too!

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