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.
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.
- 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.