Corn cream soup – Soupe de maïs

Atsuko

June 10, 2024

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Atsuko

Founder of @Umami Sans Frontières

Corn soup is also familiar in Japan. Introducing recipes that are easy to make using canned corn. In this recipe, I added fresh cream to make a creamy soup. A menu that will warm you up on a cold day.

Expense

💵

Preparation

30 mins

Baking time

Rest time

Ingredients

1 Portions

Metric Imperial

400 g

Canned corn
1

Onion
2

Tablespoons butter/coconut oil or olive oil, etc.
400 ml

Water
3

Teaspoons Bouillon
200 ml

Fresh cream
1

Salt Appropriate amount
1

Pepper Appropriate amount

Cooking time: Approximately 30 minutes

Ingredients:

For 4 people

Canned corn 400g
1 onion
2 tablespoons butter/coconut oil or olive oil, etc.
Water 400ml
Bouillon 2-3 teaspoons
Fresh cream 200ml
Salt Appropriate amount
Pepper Appropriate amount

How to make it:

1/ Drain the can of corn in a colander and drain the water. Set aside about 1 tablespoon of corn as a final garnish.
2/ Finely chop the onions.
3/ Heat the butter in a pan, add the onions and fry until translucent.

4/ Add corn and stir-fry.

5/ Add water and bouillon, bring to a boil, then reduce heat to low and simmer for about 10 minutes.

6/ Add fresh cream, mix and simmer for 10 minutes.

7/ Remove the pot from the heat and use a hand blender to make a smooth puree.

8/ Adjust the taste with salt and pepper.

9/ Pour the soup onto a plate and garnish with the reserved corn.