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Japanese Corn Soup or corn potage is creamy, flavorful and utterly delicious with a sweet and savory taste. This hearty soup is easy to make and serves perfectly hot or chilled. It's the best soup recipe for all seasons.
Japanese Corn Soup / Corn Potage Recipe
Japanese corn soup also known as corn potage is a French-influenced soup that gives a sweet, savory and creamy taste in every sip. The soup is silky smooth, rich, and slightly sweet with a natural corn flavor.
This soup is also one of the most popular soup recipes in Japan, and you can even find it in cans sold in vending machines on the street. You may also find them in some Japanese-western-style restaurants, that serve as a side dish along with fried shrimp. Try this easy Japanese corn soup recipe at home and impress everyone in the family with a simply delicious recipe.
Why This Recipe Works
This easy homemade Japanese corn soup recipe calls for a few simple ingredients to prepare. And it can be made with either fresh corn, frozen corn or canned corn.
It’s a freezer-friendly recipe that you can make a large batch in advance and reheat anytime before serving. It stores well in the freezer for up to 3 months.
Japanese corn soup or corn potage is thick and creamy and is served perfectly for a quick lunch or a light dinner during busy schedules. Also, don’t forget to top the soup with some crusty bread.
This quick and easy soup recipe is perfect for all seasons and tastes amazing warm or chilled.
Ingredients For Japanese Corn Soup
Savory Japanese corn soup is simply prepared with a handful of ingredients that are easily found in local grocery store.
- Frozen corn (fresh corn or canned corn)
- Extra virgin olive oil
- Salt
- Ground black pepper
- Paprika
- White onion
- Unsalted butter
- Water
- Milk (2% less fat milk or whole milk)
- Heavy Whipping Cream
- Parsley, for garnish
See the recipe card for full information on ingredients.
How To Make Japanese Corn Soup
Cooking Japanese corn soup is quick and easy, especially making it from store-bought frozen corn. They taste great enough as the fresh ones.
First, evenly toss the frozen corn with olive oil, salt and ground black pepper. Roast the corn for 15 minutes in the oven until golden and aromatic. Remove it from the oven and set it aside.
Meanwhile, melt butter in a heavy-bottomed pot (soup pot) over medium heat. Add onion and a pinch of salt and saute for a few minutes until translucent.
Next, set aside one cup of roasted corn for serving. Add the rest of the roasted corn and water to the pot. Bring the soup to a boil, cover and let it simmer for 15 minutes over low heat.
Puréeing the soup with a blender (or an immersion blender) until smooth and creamy. Strain the soup through a fine-mesh sieve and return it to the pot. Add milk and heavy cream. Keep simmering for a few minutes, and season the soup with salt and ground black pepper.
For serving, stir in one cup of roasted corn to the soup and top with freshly chopped parsley and heavy cream.
Cooking Tips
- Cook the frozen corn directly without thawing them.
- Roast the corn in the oven before cooking adds a natural flavor and sweetness to the soup. Set aside one cup of roasted corn for serving if desired.
- You may cook the soup with vegetable or chicken stock for a rich taste. However, using water is better and will keep a natural sweetness from the corn and give a pure, refreshing taste.
- Strain the soup after blending to give it a silky smooth texture.
Frequently Asked Questions
Cool down the soup completely and store it in an airtight container. Refrigerate the soup for 3 to 5 days or freeze it for up to 3 months.
To reheat, bring the soup to a boil over the stove or microwave it for 3 to 4 minutes until hot.
The most common way to thicken the soup is to add a cornstarch slurry. It’s a mixture of one tablespoon of cornstarch and one tablespoon of cold water. Once combined, slowly stir in the hot soup.
You may also top the soup with cheese to enhance the flavor and rich the texture.
This recipe has 436 calories per serving.
What To Serve With Japanese Corn Soup
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Japanese Corn Soup (corn potage)
Ingredients
- 3 cups frozen corn, or 4 large ears of corn
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salt, divided
- ground black pepper, to taste
- 1/4 teaspoon paprika
- 1/2 white onion, sliced
- 1 1/2 tablespoons unsalted butter
- 3 cups water
- 1 cup milk, 2% less fat milk or whole milk
- 1 cup heavy whipping cream
- 1 sprig parsley, chopped, for garnish
- 1 tablespoon heavy, whipping cream, for garnish
Instructions
- Preheat the oven to 450°F (230°C). Toss the frozen corn with olive oil, salt, ground black pepper, and paprika. Arrange the corn in a single layer on a baking pan lined with parchment paper, smoothing it out evenly. Bake for 15 minutes until aromatic. Remove from the oven and set aside
- Meanwhile, heat a heavy-bottomed pot (soup pot) over medium heat. Melt the butter in the pot, then add the onion and a pinch of salt. Sauté the onion for 3 to 5 minutes until aromatic and translucent.
- Reserve one cup of roasted corn for serving. Add the remaining roasted corn and water to the pot. Gently stir and bring to a boil. Reduce the heat to medium-low, cover, and let it simmer for 15 minutes.
- Puree the soup using a blender (or an immersion blender) on high speed for 1 to 2 minutes until smooth and creamy. (Allow the soup to cool slightly before pouring it into a blender to help prevent major splashes from the heat.)
- Once pureed, strain the soup through a fine-mesh sieve for a smoother texture. Return the soup to the pot and add the milk and heavy cream. Simmer the soup over low heat for 10 to 15 minutes, stirring constantly to avoid sticking to the bottom. Add salt and ground black pepper to taste.
- For serving, add one cup of roasted corn to the soup. Stir well and serve either hot or chilled, garnished with freshly chopped parsley and a drizzle of heavy cream on top.
Video
Notes
- Cook the frozen corn directly without thawing them.
- Roast the corn in the oven before cooking adds a natural flavor and decent sweetness to the soup. Reserve one cup of roasted corn for serving if desired.
- You may cook the soup with vegetable or chicken stock for a rich taste. However, using water is better and will keep a natural sweetness from the corn and gives a pure, refreshing taste.
- Strain the soup after blending to give it a silky smooth texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m allergic to milk. Can one use coconut cream/milk as a substitute?
Yes you can try but will taste different. Can you use almond milk? Rice milk?
I don’t have a strainer, is it ok just to use the immersion blender?
OK