Corn Cream with Crab

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

3 thoughts on “Corn Cream with Crab

  1. Ive had this recipe before with a sligth variation, using all 1/2 and 1/2 no water. Its a decadent taste. So yummy.

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