Japanese Corn Potage

 

Ingredients:

3 ear fresh corn

3 cups chicken stock

1 cup milk

1 small onion (peeled and diced)

30 g. unsalted butter

1 tsp. salt (add more to taste)

1 tsp. sugar

2 tsp. garlic powder

2 tsp. chicken stock granules

Garnish: Corn kernels, chopped fresh or dried coriander, cream

Methods:

1. Cut corn vertically, to remove corn kernels.  Reserve the cobs.
2. In a medium pot, add butter, saute onion till soft, about 1 minute.
3. Add corn kernels, corn cobs and chicken stocks.  Bring to a boil and reduce heat, simmering for 15-20 minutes.  I scoop about 1 tablespoon of whole corn kernels and set aside as garnish.
4. Turn off heat and remove corn cobs.  Let soup cool down a bit, then use handheld blender to blend soup until smooth.
5. Turn on heat again, add milk and the rest of the seasonings.
6. Bring to a boil and adjust seasonings.
7. Serve Corn Potage on individual serving bowls, garnish.

Note: 

I keep excess Corn Potage in air tight containers in the freezer.  To consume, I take out from the freezer and leave in the fridge.  Warm up in small pot over stove top.  It is as good as freshly made ones.

I serve these yummylicious Corn Potage with my freshly home-baked bread...

Serve with Checkered Matcha Milk Loaf

Serve with Wholemeal Toast Bread

I adapted this Japanese Corn Potage recipe from 'Bear Naked Food' with slight adjustment to suit my cooking preference.