Corn Potage Recipe

I absolutely adore this corn potage recipe because it brings me back to comforting childhood memories with every creamy spoonful. The blend of fresh corn kernels, savory stock, and a touch of cream creates a perfectly cozy dish that’s both nostalgic and effortlessly sophisticated.

The straightforwardness and coziness of Corn Potage really speak to me. It’s a creamy blend of sweet corn and silky onion, simmered gently in chicken or vegetable stock.

The recipe I use calls for 2 cups of fresh or frozen corn, 1 large onion, and enough stock to barely cover the corn and onion (and yourself, if you’re not careful) in a large soup pot. I think it through twice to ensure I have the right ingredients before I begin; it would be a shame to boost the flavor of this wholesome, sailboat-shaped bowl of soup with mediocre cooking elements.

Ingredients

Corn Kernels: A sweet and starchy vegetable, plentiful in fiber and carbohydrates, supplying energy and a delightful burst of sweetness in every mouthful.

Onion: Adds an understated, tasty depth to the dish, teeming with antioxidants and vitamins, taking the flavor to another level.

Butter has a creamy texture, a richness that can only be found in using healthy fat, and a hint of decadence that almost demands the use of a spoon to slurp the soup.

Or to just daintily sip it from a cup.

Chicken or Vegetable Stock: A scrumptious base, full of umami, deepening the potage and filling it with warmth.

Whole Milk: Milky and smooth, creamy, balances sweetness with a touch of milk.

Ingredient Quantities

• 2 cups fresh or frozen corn kernels
• 1 small onion, diced
• 1 tablespoon butter
• 2 cups chicken or vegetable stock
• 1 cup whole milk
• Salt to taste
• Pepper to taste
• 1 tablespoon heavy cream (optional)
• Chopped chives for garnish (optional)

Instructions

1. In a big pot, melt the butter over medium heat. Toss in the chopped onion and cook it until it looks clear, which takes about 5 minutes.

2. Add the corn kernels to the pan and sauté for 3-4 more minutes until the corn is slightly browned.

3. Add the chicken or vegetable stock and bring the mixture to a gentle simmer. Let it cook for about 10 minutes—just long enough for the flavors to meld.

4. Take the mixture off the heat and let it cool a little.

5. Transfer the mixture to a blender with precision and blend until the result is smooth. For safety and to guarantee an even texture, you might find it best to do this in several stages.

6. Blend the mixture again in a blender until very smooth. Pour it into the saucepan. Add the whole milk and stir until it’s all together.

7. Put the saucepan back on the burner and turn it to low. Season with salt and pepper to your liking.

8. For a truly velvety soup, add the heavy cream here and heat gently without allowing the soup to boil.

9. When fully warmed, take off of the heat. Season again if needed.

10. Serve the corn potage in bowls and, if desired, garnish it with chopped chives. Enjoy this comforting and creamy corn potage!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Blender
4. Medium saucepan
5. Ladle
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Bowls for serving

FAQ

• Can I use canned corn instead of fresh or frozen?Certainly. Canned corn can be used. Just be sure to drain it well before using.
• What’s the best way to make this recipe vegan?Use a plant-based alternative to butter, vegetable stock, and almond or oat milk for whole milk.
• Can I freeze leftover corn potage?Indeed, it is possible to freeze soup. Allow it to cool thoroughly, and then place the soup in a container that is airtight to store it in the freezer. You can keep it there for as long as two months.
• How can I make the soup thicker?To thicken, blend a portion of the soup or add a slurry of cornstarch. You can also reduce the broth by simmering it longer.
• Can I make this soup without a blender?Certainly! Employ a potato masher to reduce the corn to a coarser consistency.
• What can I use instead of chives for garnish?Experiment with garnishes such as parsley and green onions, or even a light dusting of paprika, to add some color and flavor to your dish.
• Is it necessary to add heavy cream?The optional heavy cream adds richness; the soup is delicious without it.

Substitutions and Variations

You can substitute drained canned corn for fresh or frozen corn kernels.
Substitute: Olive oil or margarine can be used as an alternative to butter.
Chicken or vegetable stock: A good alternative is water with a bouillon cube.
Whole milk: Use almond milk or soy milk for a dairy-free alternative.
Use Greek yogurt or half-and-half for a lighter option replacing heavy cream.

Pro Tips

1. Roasting the Corn For an added depth of flavor, consider roasting the corn kernels before adding them to the pot. Spread them on a baking sheet, drizzle with a little olive oil, and roast at 400°F (about 200°C) for 15-20 minutes. This can enhance the sweetness and add a slight smoky taste.

2. Onion Variations Try using a sweet onion variety like Vidalia for a milder, sweeter flavor, or opt for shallots for a slightly different depth.

3. Creamy Consistency For an extra creamy texture, you can strain the blended soup through a fine-mesh sieve or cheesecloth before adding the milk. This ensures a velvety smooth finish.

4. Spice It Up Add a pinch of cayenne pepper or a few drops of hot sauce if you enjoy a bit of heat. This can provide a nice contrast to the sweetness of the corn.

5. Herb Infusion While simmering the stock and corn, add a small bunch of fresh thyme or a bay leaf for an herbal note. Remember to remove the herbs before blending.