Japanese Corn Soup Corn Potage

Published Jan 29, 2023 Updated Aug 18, 2024

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.

What To Serve With Japanese Corn Soup

For an easy and wholesome weeknight dinner, I recommend the following recipes: I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.