Corn cream is comfort food in Japan, bringing memories of mom and happy meals at home. Mr. Tess was out of town when I made this soup last summer, so this was his first taste of the Japanese childhood treat. This version is a little bit grown-up because I used real crab rather than chicken or surimi. Something satisfying, sophisticated, and simple for lunch, dinner, or even guests.
Corn Cream Soup, with Crab
Tomorokoshi No Kani-jiru
recipe developed by Tess
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup water
- 1 cup half-and-half
- ¾ cups corn (be generous if you like a thicker soup)
- ½ cup chopped green onions, white separated from green
- ½ pound fresh crab meat
- ½ teaspoon ground white pepper
- ½ teaspoon seasoning salt
- 1 tablespoon soy sauce
In a deep pot, melt butter, add flour, and stir gently until blended; do not burn it. Stir in the white part of the onion. Pour dairy mixture into the pot gradually, stirring all the while. Add corn and cook for a few minutes until tender. Use an immersion blender to pureé the mixture until smooth. (or use a food processor or a blender)Add Krab, pepper, salt, and soy sauce. Simmer until very hot and small bubbles form around the edge; do not boil. Adjust seasonings to taste. Garnish with sprinkles of the chopped onion greens when serving and serve hot.