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japanese corn soup

5 from 1 vote
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Prep Time 2 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 2 servings
Ingredients Equipment Method

Ingredients
  

  • 1 8.25 oz can sweet corn
  • 1 medium russet potato peeled and thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 0.5 tbsp sugar
  • 1 cup water
  • 200 ml milk
  • 1/8 tsp salt
  • 2 tbsp cream cheese
  • 100 ml heavy cream
  • 1/2 tbsp fish sauce
  • parsley

Equipment

  • blender or food processor

Method
 

  1. In a pot on medium heat, melt butter and oil together. Add in potato and cook for 7-8 minutes, frequently stirring. Once potatoes are soft, add in corn and sugar and stir fry another 1-2 minutes.
  2. Add in water, milk and salt. Mix lightly then remove from heat. Allow to cool for 8-10 minutes, then pour into a blender or food processor. Blend until smooth.
  3. Pour soup back into pot and turn to medium heat (optional: strain soup through a sieve). Add in cream cheese, heavy cream and fish sauce. Bring to a simmer and cook over medium-low heat another 2-3 minutes, occasionally stirring.
  4. Top with a sprinkle of parsley and enjoy!