Loading...Japanese Corn Potage with Local Milk
Looking for some comfort this weekend? Don’t let the simplicity of this Japanese Corn Potage made with local milk fool you, this soup is rich, extra creamy and made with local ingredients, perfect to help warm you up on a cold winter’s night. It’s quick and easy to make, and is the perfect starter for a family dinner, or have it on it’s own with a side of fresh, buttery bread! This recipe calls for frozen corn, but when fresh corn is available, be sure to have this recipe on hand as it is a perfect all-season recipe!
Ingredients
Instructions
- StepIn a large saucepan, heat butter over medium low heat. Add onion and cook for about 4 minutes or until softened.
- StepStir in corn, salt and pepper; cook, stirring for about 5 minutes or until soft.
- StepAdd milk and broth; bring to a gentle simmer. Simmer, stirring occasionally for about 10 minutes or until corn is very tender. Remove from heat and using an immersion blender, puree soup. Alternatively, ladle soup in batches into blender to puree.
- StepPour soup through fine mesh strainer into a bowl or another saucepan; stirring to help push through the strainer. Add cream and bring to a gentle simmer over medium heat, whisking occasionally.
- StepLadle into small bowls or tea cups and garnish lightly with parsley and drizzle with melted butter, if desired.
