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Japanese Corn Potage (Corn Soup)

This simple, creamy corn soup is a Western-style Japanese staple. It's easy, delicious comfort food.
Prep Time15 mins
Cook Time30 mins
Finishing Time10 mins
Total Time55 mins
Course: Soup
Cuisine: French, Japanese
Keyword: comfort food, corn potage, corn soup, cream soup, japanese, japanese soup, simple recipe
Servings: 4 people
Author: The Elegant Economist

Equipment

  • High powered blender (Vitamix, BlendTec), or immersion blender
  • Large pot

Ingredients

  • ½ large sweet (or yellow) onion, finely diced
  • 1 Tbsp olive oil, plus more for garnish if desired
  • 2 Tbsp butter (or vegan butter)
  • 4 ears corn, plus more for garnish if desired (or about 3 cups / 600g corn kernels - frozen or tinned)
  • 2 tsp fine sea salt (plus more to taste)
  • ½ tsp ground white pepper
  • ¼ tsp smoked paprika (or sweet paprika)
  • 3 cups water (710ml)
  • 1 cup heavy cream (or 1 cup Oatly full fat, for non-dairy)
  • ½ cup milk (omit if using non-dairy milk)
  • chopped fresh parsley, to garnish (optional)

Instructions

  • 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.
    Making Corn Potage
  • 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.
    Making Corn Potage
  • 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).
    Making Corn Potage
  • 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.

Notes

This recipe was adapted from Just One Cookbook's Japanese Corn Potage recipe.
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