Emma Japanese Corn Potage
We never knew how popular sweetcorn soup was in Japan. It was served at breakfast in our hotel, as a side in restaurants and even hot in cans from vending machines. Since coming back I’ve been missing this comfort food so we made some! It’s cheap to make and is filling as well.
Ingredients
1/2 onion, finely chopped
25g/1oz butter
2 Tbsp flour
250g/9oz corn kernels (frozen, canned or fresh, or creamed corn)
470ml chicken stock
470ml milk
salt and pepper
Method
Melt butter in a saucepan.
Fry the onion in the butter until translucent.
Remove from heat and Stir in flour.
While stirring, slowly add half the chicken stock, over low heat.
Stir well to avoid lumps.
Add corn.
Blend until the consistency you like.
Add the rest of the chicken stock.
Bring to boil and simmer 10-20 min.
Add milk, salt and pepper to taste.
Japanese Sweetcorn Soup
Ingredients
- 1/2 onion finely chopped
- 25 g/1oz butter
- 2 Tbsp flour
- 250 g/9oz corn kernels frozen, canned or fresh, or creamed corn
- 470 ml chicken stock
- 470 ml milk
- salt and pepper
Instructions
- Melt butter in a saucepan.
- Fry the onion in the butter until translucent.
- Remove from heat and Stir in flour.
- While stirring, slowly add half the chicken stock, over low heat.
- Stir well to avoid lumps.
- Add corn.
- Blend until the consistency you like.
- Add the rest of the chicken stock.
- Bring to boil and simmer 10-20 min.
- Add milk, salt and pepper to taste.
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