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Japanese Corn Soup

Japanese Corn Soup

This super creamy and smooth corn soup makes a delightful starter soup for all your late summer dinners. Canned or frozen corn works just as well. I\u2019s the kind of soup you can enjoy hot or cold.

Ready in: 60 minutes

Serves: 4

Complexity: very-easy

kcal: 446

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4 cobs sweet corn (or 3 cups frozen or drained canned corn)
1 tbsp salt (divided)
¼ tsp paprika
½ onion
1½ tbsp butter
3 cups water
1 cup milk
1 cup cream
1 sprig parsley, chopped
1 tbsp cream


Preheat the oven to 230°C. For a convection oven, reduce cooking temperature by 15°C.
Slice off the corn kernels and place on a rimmed baking tray, saving the cobs for later.
Add 1 tbsp SIDS SPRING ONION OIL, a sprinkle of salt, and paprika. Mix all together with your hands and spread out evenly in a single layer.
Roast the corn kernels at 230°C for 15 minutes. Remove it from the oven and set it aside.
Meanwhile, thinly slice onion against the grain. Heat butter in a heavy-bottomed pot. (thicker at the base so it absorbs and distributes heat better)
Add the sliced onion and pinch of SIDS CRAZY SALT and sauté until translucent. Add the roasted kernels and water. Add the reserved cobs in the pot as they naturally sweeten the soup. Push the cobs down to see if they are covered with water. If not, add more water.
Bring to a boil over medium heat. Cover and lower the heat to medium-low heat and simmer for 15 minutes. (During this time I highly recommend skimming the foam on the surface for a more refined taste) After 15 minutes, discard the cobs.
Using an immersion blender, blend the soup until creamy and smooth. If you use a food processor or blender, let the soup cool for a few minutes before you start blending to avoid major splashes. Make sure to cover the hole with a towel when blending. If you want to make your soup similar to corn potage, (Japanese corn soup) strain the soup through a fine-mesh sieve for a smoother consistency.
Transfer the soup back to the pot and add 1 cup cream and 1 cup milk. The ratio is entirely up to you. (Here I used equal parts of milk and cream, 1 cup each) Bring back to a simmer and cook uncovered for 10 minutes or more, stirring frequently. Once the water evaporates, it will be more flavourful.
Season with SIDS SALT & PEPPER. Make sure to taste the soup when you season. Finely chop 1 sprig parsley. Serve the soup hot or chilled. You can drizzle 1 tbsp SIDS SPRING ONION OIL and/or 1 tbsp cream among the bowls and sprinkle the parsley to garnish.
To Store, you can keep the leftovers in an airtight container (or in the pot) and store in the refrigerator for 3 days and in the freezer for 2–3 weeks.