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CORN POTAGE

Recipe Introduction


This is a very simple and favorite Japanese soup with the recipe based on that served in the coffee shop of the New Otani hotel in the Akasaka district of Tokyo.This recipe will serve four.





List of Ingredients



• 2 - 14 3/4 oz. Cans Del Monte Creamed Corn (note 1).
  
• 2 T. Sweet (unsalted) butter.
  
• 3/4 t. Powdered onion.
  
• 2 C. Canned evaporated milk (note 2).
  
• 2 Slices day old bread.
  
• 4 T. Cooked kernal corn (optional)
  






Instructions



1. Remove the crusts from the bread, cut into 3/8" cubes, place on a foil covered pan, and dry in a 120 F oven until crisp. Set aside.
   
   
2. Empty the two cans of soup into an electic blender and puree until very smooth.
   
   
3. Add one cup of the milk and the onion powder to the blender and pulse to mix.
   
   
4. Pour the corn and milk mixture through a fine-mesh sieve into a two quart saucepan, using the back of a large wooden spoon to press all of the liquid out of the mixture.
   
   
5. Add two teaspoons of the fiber remaining in the sieve into the saucepan for added texture to the finished soup.
   
   
6. Add the butter to the saucepan and heat the soup over low heat, stirring until the butter is melted and completely blended into it.
   
   
7. Add more milk, as necessary (note 2), to adjust the soup to the thickness of very heavy cream.
   
   
8. When heated through, spoon into warm soup bowls and sprinkle with a heaping tablespoon of bread cubes, and optionally, the cooked corn kernals.
   
   






Final Comments


Note 1: Use ONLY Del Monte Creamed Corn for this recipe. No other brand has sufficient strength of flavor to give this soup its correct taste. Note 2: During the packing process the liquid content of the creamed corn will vary from can to can. This makes it necessary to vary the amount of milk in Step 7 to achive the right consistancy in the finished soup.


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