Name: Corn Potage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3 Tbsp butter; ½ onion, chopped finely; 1 clove garlic, roughly chopped; 1 ½ tablespoon flour; 2 cups chicken broth*; 3 ears corn; 1 cup milk; ¼ tsp salt; white pepper; chopped parsley, extra corn kernels, or heavy cream for garnish

Ingredients

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3 Tbsp butter
½ onion, chopped finely
1 clove garlic, roughly chopped
1 ½ tablespoon flour
2 cups chicken broth*
3 ears corn
1 cup milk
¼ tsp salt
white pepper
chopped parsley, extra corn kernels, or heavy cream for garnish

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Instructions

Shuck the corn, rubbing your hands up and down to remove the silk.
Put a small ramekin upside down (You can use whatever small dish/cup you have) in a large bowl. Prop the corn up on the ramekin and then cut off the corn kernels with a sharp knife. The kernels will drop into the bowl. Set aside, saving the corn cobs.
Put the corn cobs in a pot and add the chicken stock.
Bring to a boil over high heat and then lower the heat to medium.
Cover the pot and simmer for 20 minutes.
Discard the corn cobs and set the chicken broth aside to cool. You should have 1 ¼ cups of broth. Add some water to make up the difference if needed.
Melt the butter in a large pot over medium heat.
Add the chopped onion and cook for 6-8 minutes until soft and translucent.
Add the garlic and flour and cook for a minute.
Add the chicken broth in a slow stream, whisking constantly. Bring the mixture to a simmer over medium high heat.
Add the corn kernels, stir and simmer for 3 minutes.
Pour the soup carefully into a blender cup, take the feed pour cover off, and cover the opening with a clean kitchen towel. Pulse and then puree until very smooth.
Strain through a sieve (do not use a fine sieve or nothing will get through. You are just trying to filter out some of the corn skin and heavy fibers), and pour back into the rinsed pot.
Add the milk, salt, and pepper and heat over medium high heat for several minutes until the soup is hot. Taste and adjust seasoning if needed. If the soup is a little thick add a little a couple extra tablespoons of broth.
Garnish corn potage with a little chopped parsley, some extra corn kernels, or a splash of heavy cream before serving.

Notes

*To make this vegetarian, use a good vegetable stock.

Keywords: summer, corn, soup, japanese