Corn Potage

You are going to love this soup recipe! This is one of the easiest soups I've made so far but it has everything we need for this cold weather days. We are making a super heartwarming corn potage to get into winter mode full force!

Corn potage has an interesting background. Is inspired by French cuisine but is nowadays a big hit in Japan. Actually, a lot of people go to Japanese restaurants looking for a bowl of corn potage. 

In Japan, corn potage is a bit of a western cuisine novelty. You can find corn potage everywhere you go. They have vending machines that hand out cans of soup. As well as very strange looking snacks which are basically dehydrated corn potage in the shape of a stick. So not only do you have this awesome soup available 24/7, you have options to choose from as well. 

Since we don't get vending machines with corn potage on this side of the world we have to make our own. Luckily, it is super easy, affordable, and you can find the ingredients at your local store if you don't have them already. 

I like using frozen corn when I make this soup for a few different reasons. First of all, this helps me avoid having leftover corn which usually is not enough to make something else so it goes to waste. And I really hate seeing food go to waste. 

Second of all, you can always have a bag of corn stashed in your freezer to save yourself a lot of troubles. And you will get all the nutritional benefits that fresh corn has to offer. You don't want to miss out on this part. 

Corn is packed with vitamins, minerals, antioxidants and has a pretty good amount of fibre and carbohydrates. It aids with nerve health and cognitive function, it is great for gaining "healthy" weight, it helps control diabetes and prevents heart diseases. It will also help prevent and treat anaemia and boost your immune system. These are only a few benefits but you get a general idea.  

This corn potage is not only packed with nutrients it is also really delicious and fun to eat. On the recipe instructions, I suggest straining the potage after you blend it. But personally I rather not strain it. I like having a few bits and pieces to chew on and I have one less thing to wash!

We are adding a cup of cashew nuts and a cup of soy milk to make our corn potage nice and creamy. We get some protein from the soy cream. And together they give a beautiful silky texture without making it heavy nor changing the flavour too much. We have a bunch of seasonings to deal with the flavour. 

For the seasoning, we will need black pepper, smoked paprika, nutritional yeast, sea salt and turmeric powder. These spices work wonders together and make our corn potage one of a kind. I would dare say, it is much better than vending machine ones.