Corn Potage is a deliciously creamy corn soup, popular in Japan. You will love how easy it is to make this corn porridge using frozen corn and simple ingredients.
Heat a little olive oil in a large pot and fry the onion on a medium setting until softened – about 5 minutes.
Add the corn and season to taste. Cook for another 5 minutes, stirring frequently.
Add the water, stir everything together and bring to the boil. Then reduce to a simmer and leave to cook for 15 minutes.
Leave the mixture to cool for about 5 minutes before transferring to a jug blender. Blend until smooth.
Return the mixture to the pot and add the milk and cream. Stir everything together over a medium heat until warmed through.
Serve with fresh chopped parsley and bread (optional).
Notes
To enjoy cold corn potage, allow the soup to cool down at room temperature after it's cooked, then transfer it to the refrigerator for about an hour before serving.
For super smooth Corn Potage, pass the corn soup puree through a sieve before mixing it with the milk and cream.
For Potage with more texture, use a stick blender to puree the corn only partially or only puree half of the soup in the blender.
To make a vegan potage recipe, replace the milk in the recipe with your favorite unflavored nut milk or soy milk, and replace the cream with coconut cream.