Corn Cream with Crab

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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 serves 2 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.

Tomorokoshi No Kani-jiru	Japanese Pizza with Corn	Click the pictures for more Japanese corn recipes! History of corn in Japan
Maize Gelee	San Shoku Donburi

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