High powered blender (Vitamix, BlendTec), or immersion blender
½largesweet (or yellow) onion, finely diced
1Tbspolive oil, plus more for garnish if desired
2Tbspbutter(or vegan butter)
4earscorn, plus more for garnish if desired(or about 3 cups / 600g corn kernels - frozen or tinned)
2tspfine sea salt (plus more to taste)
½tspground white pepper
¼tspsmoked paprika (or sweet paprika)
1cupheavy cream(or 1 cup Oatly full fat, for non-dairy)
½cupmilk(omit if using non-dairy milk)
chopped fresh parsley, to garnish(optional)
In a large pot, add your olive oil and diced onion. Cook over medium heat until softened and translucent, about 5 minutes.
While your onion is cooking remove the corn from the cobs. Reserve the cobs to add to your soup while cooking. Once onions are cooked, add butter and corn kernels. Cook for another 3-5 minutes, until fully cooked.
Add your salt, pepper, and paprika. Mix well, then add your water and the corn cobs, ensuring the cobs are mostly submerged in the soup mixture. Add more water if needed.
Bring to a boil, then reduce heat to medium-low and cook for 30 minutes. Turn off the heat, discard the cobs, and carefully pour the soup into your blender container.
Blend on highest setting for 1 minute, or use an immersion blender to blend in the pot. (If using the immersion blender you will want to strain out any remaining corn kernel bits using a fine mesh strainer.) Return the blended soup to your pot and add the cream and milk (or non-dairy milk).
Turn the heat to medium-low and cook until fully heated. Serve garnished with a drizzle of good olive oil, parsley, and extra corn kernels, or as is.
This recipe was adapted from Just One Cookbook's Japanese Corn Potage recipe.