Corn Soup with Crispy Tortilla Strips for a Souper #SundaySupper

Published On: 

Sunday, February 24, 2013

 

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
(こもれびのキッチン)

​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.

 

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Comments

Beautiful soup and ice castle!

Thank you so much for sharing the photo of the ice castle, Kim, and the information about Hokkaido's festival. In all the time we spent in Asia, I regret that we never made it to Japan, since I don't count the prefab hotel outside of Narita, despite the several nights I've spent there en route over the years. I am putting Hokkaido on my bucket list. Your lovely creamy corn and potato soup, on the other hand, will get made and enjoyed much sooner - with hot sauce, please! And, once again, I am coveting your colorful bowl.

Oh, how I love corn soup..

Oh, how I love corn soup...and yours is a classic! And love the little punch of spice from the Sriracha....perfect!!! And the garlic toasts look wonderful, too! Happy Sunday, Kim!

LOL! Thank you for your

LOL! Thank you for your charming comment, Jennifer. Apologies for the delay in response. I was in Japan and prep for my travels swept me away from the blog for a bit.

May I also recommend grilled

May I also recommend grilled corn from street vendors with soy sauce. It is sooo good. Sorry for the delayed reply, BTW, I totally got caught up in preparations for my Tokyo trip.

What an awesome recipe! And

What an awesome recipe! And love that you talked of the festival. I saw a picture of it a few years back where they carved out many Pegasus in the mountain of ice. I would love to visit some day, and now I know one of the dishes from the region! ;-)

The ice castles and carvings

The ice castles and carvings of Sapporo are spectacular...As is the Hokkaido produce. Thank you for taking time out of your busy schedule to visit the Ninja Baker. And apologies for the delay in reply. (I got a bit preoccupied with Tokyo trip plans and then remembered only after returning, I'd not replied!)

Thank you so much for your

Thank you so much for your comment, Shelby. And apologies for the delay in response. I was in Tokyo and prep for the trip etc consumed my time. But yes indeed the corn in various forms in Japan is great!

Thank you sooo much for your

Thank you sooo much for your kind words. The half-and-half does make the soup rather creamy and tasty =) Apologies for the delay in response. I was in Tokyo and prep for the trip took me away from my computer for a bit.

Hokkaido

I have visited Asakikawa in Hokkaido twice now as we hosted a Japanese student for 1 year and that was her home town. I love the naturally beauty of this island but I have never been there in winter... your images are magic. I will have to make this soup for winter, it looks so creamy and warming :)

Lucky you, Julie. Hokkaido is

Lucky you, Julie. Hokkaido is one of those must-see places I am told. I didn't get there on my last trip but maybe next time. The corn soup is creamy and great for a winter's day.

You have tugged at this

You have tugged at this southern gal's heart strings with this corn soup. I love corn and will eat it just about any way. It's a nice soup for winter. I need to get some fresh corn this summer and freeze it so it will be an extra special soup to make next winter. Until then, frozen corn from the store is what it will have to be.

I am very honored to have the

I am very honored to have the official #SundaySupper hostess stop by and give a thumbs up. Apologies I did not reply earlier. I was swept away in preparing for a trip to Tokyo. I've only just returned and realized I hadn't said thank you!

Thanks Natalie. And apologies

Thanks Natalie. And apologies for the delay in reply. I was prepping for a trip to Tokyo and only up my return did I realize I hadn't thanked you for stopping by =)

As a connoisseur of Asian

As a connoisseur of Asian cooking, I appreciate your comment, Susan. Sorry for the delay in reply. I was prepping for my Tokyo trip and upon returning have remembered I needed to say thank you for stopping by the Ninja Baker's house =)