Corn Summer Potage

Corn Summer Potage

This corn potage is great in the summer when fresh corn is in season. Just simmer raw corn kernels to make a quick dish.

Ingredients: 4 servings

Fresh corn on the cob
1/4 (about 50 g)
10 g
Soup (1 soup stock cube dissolved in hot water)
1 1/2 cups (300 ml)
1 1/2 cups (300 ml)
Heavy cream (optional)
1 tablespoons
Salt (optional)
A small amount
A small amount


1. Scrape off the kernels from the cob with a knife. Mince the onion.
2. Melt butter in a pot, and saute the corn and onion from Step 1. When the onion is soft and wilted, add the soup. When it starts to boil, skim off the scum. Cover with a lid and simmer for about 10 minutes.
3. Let the soup from Step 2 cool. Take 4 tablespoons, and set aside to use as topping. Puree the rest in a blender. Return to the pot, add milk and warm it through.
4. Turn off the heat right before it starts to boil, add heavy cream and stir. Add a little salt if it's needed, and transfer to a smaller bowl. Set the bowl in ice water to cool.
5. Transfer to a serving bowl, and chill in the refrigerator. To serve, top with the reserved corn mixture from Step 3, sprinkle parsley, and enjoy.

Story Behind this Recipe

I created this recipe because I wanted to eat seasonal fresh corn in a chilled creamy potage soup.