Recipe: Appetizing Mashed Fresh Corn Pottage

Recipe: Appetizing Mashed Fresh Corn Pottage Delicious, fresh and tasty.

Mashed Fresh Corn Pottage. If you're using fresh corn, use a sharp knife to remove the corn from the cob. Use the back side of your knife to scrape any remaining bits of corn off the cob. Cook potatoes and garlic in boiling salted water until tender.

So before fresh Corn disappears for the year , have yourself a corn treat.

The way to enjoy the meal is to accompany each spoon of the pottage with a piece of meat:).

Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed.

You can cook Mashed Fresh Corn Pottage using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mashed Fresh Corn Pottage

1. It’s 4 cups of Fresh yellow or white corn.

2. It’s 1 of Smoked fish(Mashed).

3. You need leaves of Few Scent.

4. You need 2 of Cooking spoons of Red oil.

5. You need 3 of shombo peppers(cut into small sizes).

6. Prepare 1 of large Onion bulb(chopped).

7. It’s 7 cups of water.

8. You need 1 table spoon of grounded crayfish.

9. You need 1/2 teaspoon of grounded Ehuru or Okpei.

10. You need 1 of knorr cube.

11. It’s to taste of Salt.

Both corn potage and corn soup are especially popular among children because Okosama Lunch (children's menu) often includes corn potage/soup as a part of the kid's meal next to Ebi Fry and Hambagu.

We all grew up drinking corn potage and there is a nostalgic feeling attached to this soup for the Japanese.

Great recipe for Corn Potage Soup Made With Fresh Corn.

Every year in the summertime, we receive a lot of corn as gifts from acquaintances.

Mashed Fresh Corn Pottage instructions

1. In a clean bowl, pour the fresh corn. Wash very well and remove any chaff. Cook with enough water until tender. Please, dont add salt while cooking corn until it's tender and well cooked.

2. Add salt, and allow it to simmer for 2 minutes again Drain off the water Place the cooked corn on your mortar, pound it coarsely. Keep aside..

3. In a sauce pan, add your red oil. Heat it for 30 seconds. Add your chopped onion. Stir fry for 1 minute. Add your crayfish, knorr cube, Ehuru, sliced fresh Peppers, salt to taste and stir fry everything together for 3 minutes. Add your sliced Scent Leaves and smoked fish and mix everything together..

4. In your Cooking pot, pour the already mashed corn. Add the fried mixture. Allow it to simmer for 3 minutes. Your mashed corn Pottage is ready..

5. Serve and enjoy!.

But I'm not very fond of the texture of the corn kernels, so I always end up making corn potage soup with it.

When corn is not in season, I use store bought.

Corn Potage Soup is a popular western-style soup in Japan.

Corn gives the soup natural sweetness and this Corn Potage uses creamed corn, not just corn kernels, help adding even more body to the soup.

This creamy corn soup goes so well with other western-style Japanese food like Hamburger Steak that together they make a perfect meal.