Creamy, 3 Ingredient Corn Soup

Japanese corn potage in a white mug with a red striped napkin in the background

This recipe is a very simplified twist on a classic Japanese corn potage. You won't miss the flour or milk. You just need 3 simple ingredients (plus salt) and a blender to make this creamy, naturally sweet, and homey soup.

Course Soup

Cuisine Japanese

Diet Gluten Free, Low Lactose, Vegetarian

Keyword fresh corn soup, simple soup

Prep Time 20

Cook Time 15

Servings

Calories 184kcal

Author Agile Test Kitchen

Equipment

1 2 qt pot to cook the corn and onion
1 blender
1 2 qt pot to make the corn stock (optional)

Ingredients

4 ears corn about 3 c of corn kernels, See Note 1
1 c onion, diced ½" cubes this is about 1 small to medium sized onion
⅛ teaspoon salt table or pink Himalayan salt, or ¼ teaspoon kosher salt
3 Tb butter or vegan butter

Optional

chopped parsley, basil, or mint fresh or dried, for garnish
sugar to taste for a sweet corn taste

Instructions

Shave corn kernels off the cob, if using fresh corn.
Make the optional corn stock. Put the corn cobs in a pot with 3 cups of water. Bring to a boil, then lower to a simmer for 15-30 minutes, while you prepare the rest of the soup.
Add the butter, onion, and salt to a pot and set over medium heat. Sweat onions until they're completely translucent and meltingly soft. Take care not to brown the onions. They should't caramelize, otherwise they'll make the soup brown.
Add corn kernels to pot and saute for another 2-3 minutes to help develop their flavor.
Reserve a ¼ cup of the corn kernel mixture for garnish.
Blend the cooked corn with 1 ½ c of the corn stock. Blend until completely smooth using a hand blender or standalone blender. Take care to remove the plastic cemter insert in the cap, cover loosely with a towel, and hold down the cap with your hand to keep the hot steam from making the blender explode.
Serve hot. Top with reserved corn kernels and optional garnish of fresh or dried herbs.

Notes

This makes about 3 ½ c of soup or 4 servings of ¾ c each or 2 servings of 1 ¾ c each.

1. Use fresh corn. If using frozen corn, adjust seasoning with a pinch of sugar. Used drained, canned corn if that is what you have available.

1. Substitute homemade corn stock with vegetable stock or water.

1. Use a Vitamix for the smoothest puree. Otherwise, a regular blender will work while a hand blender will yield a chunkier puree.

1. Take care when blending hot liquids, since the steam can cause the blender cap to pop off. Hold the cap, cover loosely with a towel, and pulse gently to get the soup started.

1. Make ahead up to 1-2 days. Tastes yummy cold too!

Nutrition