Easy Corn Soup Recipe Corn potage is actually a French soup that the Japanese have adapted. It has a fresh, creamy corn taste and make the perfect comfort food. I make my corn potage in the crock pot to make preparation and clean up a snap. You can also make it in a dutch oven on...
The Japanese love their corn potage (corn soup) both hot and chilled! While this easy recipe is delicious made with fresh sweet corn, you can also use frozen or canned corn. The creamy and smooth soup will comfort you on those cool late summer evenings! One of our family’s favorites, ...
Sweet corn soup, a soup that is easy to prepare and always ready to satisfy your food cravings, can be easily made at home with this recipe. It has a restaurant like creamy and yummy taste and it’s healthy too. It tastes best when served as an appetizer by itself or with garlic bre...
To make sweet corn soup I always prefer to use the frozen corn for the convenience and ease. You can also use canned cream style corn to make this recipe. Since the canned cream style corn has lots of starch in it I personally do not prefer it. Plus if using fresh or frozen corn ...
Chicken corn soup is a comforting, delicious Chinese soup that’s somewhat rare on restaurant menus these days. Basically an egg drop soup with small juicy pieces of chicken and sweet corn added to it, this bona fide Chicken Corn Soup recipe really hits the spot on a cold day! Looking ...
Learn how to make Mexican Street Corn at home – it’s the perfect corn on the cob recipe for the summer! And bonus: it’s so easy to make! You can grill it or make it in the oven with a garlic mayo, lime juice, cotija cheese, and chili powder for a little heat. Serve it ...
Note: While simmering- This is a very thick soup at this point. If you like it this thick, continue with recipe! If you'd like to stretch the recipe and still have it creamy, but not quite so thick, add up to 3 additional cups chicken broth (ready-made broth or broth+chicken base...
The seafood used in the original recipe of this creamed corn soup is chopped into small pieces and dredged in egg whites and cornstarch. But our recipe uses a shortcut, and it's a lot simpler. Instead of dredging the seafood before cooking it, thecornstarchand water mixture is used as ...
Use an immersion blender to blend the soup until creamy, leaving some corn pieces for texture if desired. Stir in the coconut milk, season with salt and pepper. Simmer for 2 minutes. Garnish with fresh herbs and serve warm.AnishaViews: 259 Tags...
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