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Japanese corn soup OR corn soup It’s creamy, flavorful and absolutely delicious with a sweet and savory taste. This hearty soup is easy to make and can be served perfectly hot or cold. It is the best soup recipe for all seasons.
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Japanese corn soup/corn potage recipe
Japanese corn soup also known as corn potage is a French-influenced soup that brings a sweet, savory and creamy taste to 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 also find it in cans sold in vending machines on the street. You can also find them in some Japanese-Western style restaurants, serving them as a side dish with fried shrimp. Try this simple Japanese corn soup recipe at home and amaze everyone in the family with a simply delicious recipe.
Because this recipe works
This easy homemade Japanese corn soup recipe requires a few simple ingredients to prepare. And it can be made with fresh corn, frozen corn, or canned corn.
It’s a freezer-friendly recipe that you can make ahead in large batches and reheat anytime before serving. It keeps well in the freezer for up to 3 months.
Japanese corn soup or corn potage is thick and creamy and serves perfectly for a quick lunch or 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 hot or cold.
Ingredients for Japanese Corn Soup?
Tasty Japanese corn soup is simply made with a handful of ingredients easily found in local grocery stores.
- Frozen corn (fresh corn or canned corn)
- Extra virgin olive oil
- salt
- Ground black pepper
- Paprika
- white onion
- Unsalted butter
- Waterfall
- Milk (2% less fat or whole milk)
- Heavy whipping cream
- Parsley, to garnish
How to prepare Japanese corn soup?
Cooking Japanese corn soup is quick and easy, especially by making it with store-bought frozen corn. They taste pretty good like fresh ones.
First, season the frozen corn evenly with olive oil, salt, and ground black pepper. Toast the corn for 15 minutes in the oven until golden and aromatic. Remove it from the oven and set it aside.
Meanwhile, melt the butter in a heavy-bottomed saucepan (soup pot) over medium heat. Add the onion and a pinch of salt and sauté for a few minutes until translucent.
Then, set aside a cup of roasted corn to serve. Add the rest of the roasted corn and water to the pot. Bring the soup to a boil, cover and simmer for 15 minutes.
Blend the soup with a blender (or immersion blender) until smooth and creamy. Strain the soup through a fine mesh strainer and return to the pot. Add milk and cream. Continue to simmer for a few minutes and season the soup with salt and ground black pepper.
To serve, add a cup of roasted corn to the soup and garnish with chopped fresh parsley and cream.
Cooking tips
- Cook frozen corn directly without thawing it.
- Roasting the corn in the oven before cooking adds a natural flavor and sweetness to the soup. Set aside a cup of the roasted corn for serving, if desired.
- You can cook the soup with vegetable or chicken broth for a rich flavor. However, it is better to use water, which will retain the natural sweetness of the corn and give it a pure, refreshing taste.
- Strain the soup after blending to give it a silky smooth consistency.
Frequent questions?
How to store Japanese corn soup?
Allow the soup to cool completely and store in an airtight container. Store soup in the refrigerator for 3-5 days or freeze for up to 3 months.
To reheat, bring the soup to a boil on the stove or place in the microwave for 3 to 4 minutes until hot.
How to Thicken Japanese Corn Soup?
The most common way to thicken soup is to add a cornstarch slurry. It is a mixture of one tablespoon of cornstarch and one tablespoon of cold water. Once combined, slowly add the hot soup.
You can also garnish the soup with cheese to enhance the flavor and enrich the texture.
How many calories per serving?
This recipe has 404 calories per serving.
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Japanese corn soup (corn potage)
Japanese corn soup or corn potage It’s creamy, flavorful and absolutely delicious with a sweet and savory taste. This hearty soup is easy to make and can be served perfectly hot or cold. It is the best soup recipe for all seasons.
Instructions
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Preheat the oven to 230°C (450°F).
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Season the frozen corn with olive oil, salt, ground black pepper, and paprika. Arrange the corn in a single layer on the baking sheet lined with baking paper. Smooth the corn evenly onto the pan and cook for 15 minutes until aromatic. Remove from the oven and set aside.
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Meanwhile, heat a heavy-bottomed pot (soup pot) over medium heat. Melt the butter in a pan, add the onion and a pinch of salt. Saute the onion for 3-5 minutes until aromatic and translucent.
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Reserve a cup of roasted corn for serving. Add the rest of the toasted corn and the water. Stir gently and bring to the boil. Reduce heat to medium-low, cover and simmer for 15 minutes.
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Blend the soup with a blender (or immersion blender) on high speed for 1 to 2 minutes until smooth and creamy. (Cooling the soup a bit before pouring it into the blender helps prevent large splashes after blending off the heat.)
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Once blended, strain the soup through a fine mesh strainer to obtain a smoother consistency. Return soup to pot and add milk and cream. Cook the soup for 10-15 minutes over low heat, stirring constantly to prevent it from sticking to the bottom. Add salt and ground black pepper to taste.
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To serve, add a cup of roasted corn to the soup. Mix well and serve hot or cold with chopped fresh parsley and whipped cream on top.
Notes
Suggestions:
- Cook frozen corn directly without thawing it.
- Roasting the corn in the oven before cooking adds a natural flavor and subtle sweetness to the soup. Reserve a cup of roasted corn for serving, if desired.
- You can cook the soup with vegetable or chicken broth for a rich flavor. However, using water is better and will retain the natural sweetness of the corn and impart a pure, refreshing taste.
- Strain the soup after blending to give it a silky smooth consistency.
Nutrition
Calories: 404kcal (20%), Carbohydrates: 26.1G (9%), Protein: 6G (12%), Fat: 30.5G (47%), Saturated fats: 18.2G (114%), Cholesterol: 96mg (32%), Sodium: 3591mg (156%), Fiber: 3.5G (15%), Sugar: 7.1G (8%)
