Corn Potage
Recipe type: Soup
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ onion
  • 25g butter
  • 2 tbsp plain flour
  • 250g corn kernels (I used frozen)
  • 2 cups chicken stock
  • ½ cream
  • ½ milk (I actually used soy and couldn't detect taste)
  • extra ½ cup of korn kernels if desired
  • salt and pepper to season
  1. Please onion in TMX bowl and chop on Speed 5 for two seconds.
  2. Add butter and sautee onion on 100C, Speed 1 for 3 minutes.
  3. Add flour, chicken stock and corn to TMX bowl and cook on 100C for 10 minutes on Speed 1.
  4. Place MC on top of lid and blitz the soup on Speed 10 for 20 seconds or until very creamy. It's OK if you prefer a more coarse soup.
  5. Add milk, cream and salt/pepper and combine on Speed 4 for a few seconds.
  6. Add extra kernels if using and warm soup for 2 minutes on 100C.
  7. Serve on mugs or bowls, seasoning with a little paprika or more cracked pepper.
Recipe by Gastromony at