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Does anyone have a recipe for corn soup?
By gourmet cooking | December 12, 2009
Annie posts:
My family and I lived in Japan for 7 years. While living there, the first course of many meals was a delicous corn soup. The soup was creamy, very smooth without any whole kernals in it. It was similar to a corn chowder, but not so heavy on the cream. I have tried several of the “instant” brands from Asian markets, but they are not nearly as good. If anyone has a recipe for something like it, I am dying to make it for the holidays!!
My family and I lived in Japan for 7 years. While living there, the first course of many meals was a delicous corn soup. The soup was creamy, very smooth without any whole kernals in it. It was similar to a corn chowder, but not so heavy on the cream. I have tried several of the “instant” brands from Asian markets, but they are not nearly as good. If anyone has a recipe for something like it, I am dying to make it for the holidays!!
Topics: Holiday Cooking | 7 Comments »
December 13th, 2009 at 11:26 am
Potage De Ble ( Corn Soup)
Categories: Soups/stews, Vegetables, Ethnic
Yield: 1 servings
2 c -Water 1/3 c Celery;chopped
2 c Milk 1/4 c Onion;chopped
4 c Corn kernels; fresh 1/4 c Leek;chopped,white
part only
-frozen may be used if out 2 tb Flour
-of season 1/2 c Whipping cream
1 ts -Salt -Salt & ground black pepper
2 tb Butter
Potage du Ble
This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold
in St. Georges is rich and creamy. It may be made with frozen or canned
corn kernels, but it won’t have the same delicate sweetness.
Bring water to a boil in a large saucepan. Add milk, corn and salt; cook
just until corn is tender. Strain cooking liquid into a bowl and set corn
aside. Heat butter in same saucepan and saute celery, onion and leek until
softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking
liquid. Bring to a boil, then partially cover and let simmer for 15 to 20
minutes.
Place corn and liquid in food processor or blender and puree in batches
until smooth. Return to saucepan and add cream. Adjust seasonings with salt
and pepper to taste. Reheat until piping hot
December 16th, 2009 at 6:34 am
Boil water
Throw in salt
and VUALA!
December 17th, 2009 at 8:00 pm
Corn soup Tibet style
Ingredients
1/2 onion, chopped
1 tablespoon butter (or use oil if preferred)
1/4 teaspoon paprika
1 clove garlic, finely chopped
1/2 inch fresh ginger, finely chopped
1 tomato, chopped
1 square (12 oz.) firm tofu
3 cobs fresh corn and 1 tablespoon cornstarch,
or one 15-oz. can creamed corn and 1/2 cup frozen
(or canned) whole kernel corn, drained
4 cups water
1 green onion, chopped
Method
Sauté the onion in butter or oil in a soup pot until brown and soft.
Add the paprika, garlic, and ginger and cook briefly.
Add the tomato and the tofu, cut into small cubes, along with the water.
If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water. If using canned and/or frozen corn, add them both now.
Bring to a boil, and simmer for a minute, stirring to prevent sticking.
Sprinkle chopped green onion on each serving
December 19th, 2009 at 10:16 am
CORN CHOWDER SOUP
1/2 c. chopped onion
2 tbsp. butter
1 (10 oz.) can cream of celery soup
1 (10 oz.) can evaporated milk
1 (12 oz.) can whole kernel corn, undrained
1 1/2 c. potatoes, cooked & diced
8 oz. ham, diced
Pepper, paprika & thyme (dash)
In a large saucepan, saute onions in butter for 2-3 minutes. Add cream of celery soup, evaporated milk, whole kernel corn, diced potatoes and diced ham. Cook over medium heat stirring often.
December 22nd, 2009 at 1:57 pm
Chilled Corn Soup:
This summer soup is pure essence of corn. Blanching the basil, an herb that tends to blacken once it’s cut, keeps it jewel green.
9 medium-size ears fresh yellow corn
1/2 cup fresh basil leaves
salt
1/4 cup extra-virgin olive oil
Boil corn in salted water, covered, 2 to 3 minutes. (For a smoky flavor, you can also roast or grill the ears instead of boiling them.) Slice kernels off the ears with a sharp paring knife. In two batches, purée kernels in a blender with 4 cups water. Strain purée into a bowl, pressing to squeeze out the corn liquid, and throw away the kernel mash. Add salt to taste and chill soup until cold, at least 3 hours. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds. Drain immediately, plunge in ice water, and drain again. Purée basil in a blender with 1/2 teaspoon salt and the olive oil. Serve soup cold, drizzled with basil oil.
Yield: Makes about 6 cups
December 22nd, 2009 at 8:14 pm
Creamy Corn Chowder
1 (15-ounce) can cream style corn
1 (15-ounce) can whole kernel corn, undrained
1 small onion, minced
1 tablespoon light margarine
32 ounces low sodium, low fat chicken broth
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 medium potato, chopped
12 ounces light sour cream
Salt and pepper to taste
Heat margarine in a medium saucepan over medium heat. Add onion and sauté until tender. Add remaining ingredients except sour cream. Bring to a boil then reduce heat to medium and simmer 20 minutes or until potato is tender. Reduce heat, stir in sour cream and cook just until heated through.
December 25th, 2009 at 5:25 am
I’m not sure about the Asian style. But my mom makes a wonderful corn chowder style soup.
Ingredients:
3 medium potatos
1 cup of water
3 cubes of chicken broth
1/8 tsp red pepper
dash of black pepper
3 cups milk
1 10oz bag of frozen corn
6oz american cheese
1 tbl. parsley
Directions:
Combine potatos, water, boullion, ground red pepper, and black pepper in a large saucepan. Bring to a boil, reduce heat and simmer til potatos are tender, stirring ocassionally. Stir in 2 1/2 cups of milk and the corn.
In a bowl combine the remaining milk and flour. Stir into the potato mixture. Cook and stir for 1 minute more. Add the cheese and stir until melted.
Notes:
Add velveeta (1- 1 1/2 cups) and corn starch + 1/4 cup water to make it thicker.
I normally forgo the american cheese and just use velveeta instead to make it cheesier. I also double everything except the red pepper.