Japanese
Kon Potaju (Creamy Corn Soup)
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Kon Potaju (Creamy Corn Soup) is Japanese home cooking, eaten at breakfast. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Melt the butter in a saucepan over medium heat and add the corn kernels, cooking for 2 minutes.
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Stir in the creamed corn and the milk.
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Bring to a gentle simmer, stirring often, for 5 to 6 minutes, until hot through and lightly thickened.
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Blend with an immersion blender for a smoother soup if you like, or leave it textured.
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Season with the salt and ladle into cups or bowls, the warm element that rounds out a western style Japanese breakfast plate, especially for children in winter.
Watch how to cook Kon Potaju (Creamy Corn Soup)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Japanese breakfast is a plate rather than a single dish. These are the courses that normally sit beside Kon Potaju (Creamy Corn Soup), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kon Potaju (Creamy Corn Soup) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Asari no Osuimono (Clear Clam Soup) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 8 g
- Sodium
- 610 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kon Potaju (Creamy Corn Soup) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast. It is at its best in winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.