Corn Potage Soup (a la Curry House!)
My boo LOVES corn potage soup at Curry House so I decided to try my hand at it. Very minimal amount of ingredients and very quick to make!
Made the mistake of buying frozen sweet white corn and it came out a little too sweet. Next time will try just regular corn. And also set some corn aside (before you puree it) to give it a little more texture.
My imitation of Curry House's Corn Potage Soup
Ingredients:
- 2 tbs unsalted butter
- 1/2 medium onion, diced
- 2 tbs flour
- 2 cups frozen or fresh corn
- 1.5 cup chicken stock
- 1.5 cup milk
- salt and pepper to taste
- green onion for garnish
1. Heat butter over medium heat.
2. When butter has melted, add diced onion. Cook until unions are translucent and then turn heat to low.
3. Add flour and stir to mix - will look a like paste
4. Slowly add chicken stock and stir while adding to prevent lumps
5. After all the stock as been added, turn heat to medium high and bring to boil
6. Once broth is boiling, add corn and turn heat down to medium. Allow corn to simmer for 10 mins.
7. Remove pot from heat, set aside some of the corn, and blend/puree the remainder of the soup. (can add whole corn kernels back to the soup to give it texture later)
8. Once blended, return to low heat and add milk. Heat soup thoroughly ~5-10 mins
9. Salt and pepper to taste.
10. Green onion for garnish
*can be frozen for up to 6 months or kept in fridge for up to a week.
Made the mistake of buying frozen sweet white corn and it came out a little too sweet. Next time will try just regular corn. And also set some corn aside (before you puree it) to give it a little more texture.
My imitation of Curry House's Corn Potage Soup
Ingredients:
- 2 tbs unsalted butter
- 1/2 medium onion, diced
- 2 tbs flour
- 2 cups frozen or fresh corn
- 1.5 cup chicken stock
- 1.5 cup milk
- salt and pepper to taste
- green onion for garnish
1. Heat butter over medium heat.
2. When butter has melted, add diced onion. Cook until unions are translucent and then turn heat to low.
3. Add flour and stir to mix - will look a like paste
4. Slowly add chicken stock and stir while adding to prevent lumps
5. After all the stock as been added, turn heat to medium high and bring to boil
6. Once broth is boiling, add corn and turn heat down to medium. Allow corn to simmer for 10 mins.
7. Remove pot from heat, set aside some of the corn, and blend/puree the remainder of the soup. (can add whole corn kernels back to the soup to give it texture later)
8. Once blended, return to low heat and add milk. Heat soup thoroughly ~5-10 mins
9. Salt and pepper to taste.
10. Green onion for garnish
*can be frozen for up to 6 months or kept in fridge for up to a week.
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