Wednesday, July 13, 2011

Corn Potage--Creamy Corn Soup

If you haven't had Corn Potage, you're in for a nice surprise.

Corn Potage is corn soup with a cream or milk base.

It's so popular in Japan, it's available in vending machines.

It's YUMMY!



We had cooler weather today, so it was a nice day for soup.



My family loves soup and it really doesn't matter if it's a hot day or not, they'll still eat it.

And have seconds!



Ingredients:

5 ears of corn, cooked
1 medium sized potato, diced
1/2 medium sweet onion, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour

4 to 6 cups corn cooking water
2 tablespoons Better Than Bouillon Chicken bouillon
1 cup whipping cream

sea salt
white pepper

garnish with chopped chives and cayenne pepper or paprika


Start by cooking the corn for three minutes in boiling water. 

Save the corn cooking water for the soup.



In a large pot, saute the onions, garlic and potatoes in 3 tablespoons butter until wilted.



Cut the corn from the cob with a knife by holding the cob vertically and cutting downward.

I made something else with this uncooked corn, but it's the same method for cooked corn.



When you're done cutting the kernels off the cob, use the other side of your knife to scrape the cob.



That gets whatever corn is remaining on the cob. 

The cob should look really clean like this when you're done scraping.



When the onions, potatoes and garlic are wilted, add 3 tablespoons of flour and stir. 

The butter should absorb all the flour.

Cook for a few minutes over medium heat.




Mix 2 tablespoons Better Than Bouillon No Chicken Base (or you can use chicken broth or bouillon) into the corn water and mix well to dissolve the bouillon.



Add about 4 to 6 cups of liquid/broth/water to the vegetables.



Use a whisk to combine the liquid with the vegetables and flour so lumps don't form.



Add about 1/4 teaspoon white pepper.

Then add the corn.

Simmer for about 5 minutes, turn off heat and let the soup rest for a few minutes to cool slightly.



Scoop 1/2 of the corn, potatoes & onions into a blender and blend until smooth.

A hand blender works really well inside the pot, too.

You want some texture, so don't over-blend the soup if you're using a hand blender.



Return the blended corn mixture to the pot and bring to simmer.

Add cream.

Heat until just below simmering, keeping the temperature below a boil.

Taste and adjust seasonings.

If the soup needs a little more body, add a little more bouillon.

Be sure there's enough salt.

You want the salt to enhance the flavor of the soup, not be the flavor.



Garnish with minced chives and cayenne pepper or paprika.


Over dinner tonight, I was saying how much I like the corn potage at The Curry House--I like it so much I always want to lick the bowl clean.

Jessica said she'd like to lick the bowl clean of my corn potage!


Itadakimasu!



***



Remember Wes and Connie?



They got married on Saturday!



My parents, the proud grandparents.



My brother Warren, father of the groom.

He cut his hair for the wedding.

It was long.

Really long.



It wasn't long ago these two got married.



Here Comes the Bride!



Wes dipped Connie for their kiss.



Wes is a lot of fun.

He wore a camera on his chest recording everything throughout the ceremony.



Cousins Leslie, Paige and Rick.



I really love it when our whole family gets together.



Wesley's younger brothers, Travis and Garrett, were Best Men.

That's Garrett in this picture with the girls.



Lorraine, Mother of the Groom, got Rick dancing.


What a happy day for my family!

Love and best wishes to Wesley and Connie, as they begin their lives as husband and wife!



***




Ingredients:

5 ears of corn, cooked
1 medium sized potato, diced
1/2 medium sweet onion, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour

1 cup whipping cream
4 to 6 cups corn cooking water
2 tablespoons Better Than Bouillon No Chicken Base bouillon

sea salt
white pepper

garnish with chopped chives and cayenne pepper or paprika


Start by cooking the corn for three minutes in boiling water. Save the water for the soup.

Saute the onions, garlic and potatoes in 3 tablespoons butter until wilted.

Cut the corn from the cob with a knife by holding the cob vertically and cutting downward, then use the other side of your knife to scrape the cob.

When the onions, potatoes and garlic are wilted, add 3 tablespoons of flour and stir. The butter should absorb all the flour. Cook for a few minutes over medium heat.


Mix 2 tablespoons Better Than Bouillon No Chicken Base (or you can use chicken broth or bouillon) into the corn water and mix well to dissolve the bouillon. Add about 4 to 6 cups of liquid/broth/water to the vegetables. Use a whisk to combine the liquid with the vegetables and flour so lumps don't form.

Add about 1/4 teaspoon white pepper. Then add the corn. Simmer for about 5 minutes, turn off heat and let the soup rest for a few minutes to cool slightly. Scoop 1/2 of the corn, potatoes & onions into a blender and blend until smooth.

Return the blended corn mixture to the pot and bring to simmer. Add cream. Heat until just below simmering, keeping the temperature below a boil. Taste and adjust seasonings. If the soup needs a little more body, add a little more bouillon.

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