Corn Soup with Crispy Tortilla Strips for a Souper #SundaySupper

 

Corn soup pops up on almost every menu in Japan. (Scroll down for The Ninja Baker’s recipe.) The veggie warmer-upper celebrates the famed corn, potatoes and cream of Hokkaido, Japan’s most northern island.



The Ninja Baker's Corn Soup with Crispy Tortilla Strips


Hokkaido’s annual six-day snow and ice sculpture festival in February is also world-famous. Click here for 2014 details.



An ice castle at the 2013 Snow Festival in Hokkaido
(Photo credit details here.)


Whether enjoying awe-inspiring snow sculptures in Japan or creating snow angels in your own backyard, winter is a good time to have soup ready for the dinner table. So the #SundaySupper team of food bloggers will gather on Twitter at 7p.m. ET on 24 February to share their favorite belly warming concoctions. You are definitely invited to participate and divulge the secrets of your family’s favorite soups. Add hashtag # before SundaySupper in the search bar at Twitter. Or visit our tweet chat room. Pam from The Meltaways is our host this week.
 
The Ninja Baker’s Japanese Corn Soup
Adapted from Cookpad.com’s Sunlight Filtering through the Kitchen
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?Ingredients:
  • 1 cup of corn kernels
  • 1 medium to large potato, cubed
  • 1/2 of a large onion
  • 6 tablespoons of butter
  • 3/4 cup water plus 4 tablespoons
  • 1 vegetable bouillon cube
  • 1 bay leaf
  • 2 1/2 cups of Half & Half
  • Salt and pepper to taste
  • Sriracha sauce to taste (Thai hot chili sauce is optional)
     
    Method:
    1. With an onion chopper dice the onions and chop the potatoes. (I find it's easier if I initially slice the onion and potato before committing the items to the chopping block.)
    2. Melt the butter in a deep pan over low to medium heat. (I do not recommend a fry pan. A wok would work.)
    3. Add the onions. Stir and enjoy the aromatic sizzle for about a minute. 
    4. Throw in the cubed potatoes. Allow them to fry for a minute or two with the onions.
    5. Add the corn, water, bay leaf and bouillon cube. (Make sure the cube is broken up, dissolved and distributed with the other ingredients.) Mix well. And allow the mixture to come to a boil.
    6. Put a lid on the pan and allow the soup to simmer for 10 minutes over low heat. Remove the lid, stir, replace the lid and allow another 5 minutes.
    7. Remove from the heat. And remove the bay leaf.  Allow the mixture to cool for 5 or 10 minutes.
    8. Place 1/2 the mixture in a blender and liquefy. Pour in the remaining half and repeat.
    9. Pour the blender items back into the pan with the Half & Half.
    10. Serve with crispy tortilla strips which have been fried for a minute or two in canola oil. Salt and pepper to taste. 
    Note: If the soup is to mild for your taste, a dash of Sriracha sauce can be added for heat. (Go easy on the sauce. Unless you are accustomed to wild flames of chili spice in your mouth.)
     



Personally, I think the creamy mild corn soup is a match made in heaven for a side of garlic butter toast. (Photo credit details here.)

Whatever your taste, after perusing the recipes below you are sure to find a cure for any wintry chills which blow in your corner of the world.

Do The Chicken Dance (chicken {or other poultry} soups)

Where’s The Beef (Beef Soups)

Pass The Pork. Please (Pork or Sausage Soups)

Under The Sea (Seafood Soups)

Eat Your Veggies (Chock Full o’ Vegetables Soups)

Some Don’t Like It Hot (Chilled Soups)

Wishing you spectacular soups and sizzling wintry fun.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

 

Tags: 
Japanese corn soup recipe
#SundaySupper