- 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
- 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.
*To make this vegetarian, use a good vegetable stock.
Keywords: summer, corn, soup, japanese