Creamy Corn Potage Recipe (Japanese Corn Soup)
Aug 16, 2023 • Updated Feb 21, 2024
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A classic, creamy soup that makes for a cozy meal or appetizer! This Corn potage is a vegan version of your favorite Japanese staple. Made with simple ingredients, this easy recipe comes together in no time!
What is Corn Potage?
“Potage” is a French word that refers to a thick soup or stew, typically made with starchy vegetables like sweet potatoes or potatoes, broth, and sometimes meat or fish. It’s often pureed or blended to create a smooth texture.
Japanese Corn Potage (or corn soup) is a popular creamy corn soup that originated in Japan but is now enjoyed abroad in Japanese restaurants or made at home. It’s a super simple soup, made with fresh corn kernels, butter, onions, milk or heavy cream, and sometimes broth (like vegetable stock, chicken stock, or chicken broth).
This version is veggie-forward, using all vegan ingredients, but still shares the creamy corn taste of the classic bowl of soup. Japanese corn soup is especially popular during cold winter days and is often served as an appetizer or a light meal.
What Makes This Recipe Great
It’s time for all the cozy soups, and the Creamy Corn Potage is here to warm you up and fill you up! This delicate, delicious soup has all the flavour and taste that you love from the classic version but is made with simple vegan ingredients for a healthier, dairy-free soup.
It’s super easy to make, naturally sweet, creamy, and amazing. See for yourself!
Ingredient Notes
- Oil: Use olive oil or your favorite neutral cooking oil.
- Fresh sweet yellow corn: Save the leftover cobs for the soup– don’t toss them!
- Large sweet onion
- Vegan butter
- White miso paste
- Kosher salt
- Paprika
- Dairy-free milk: Use unsweetened, plant-based milk like soy milk or almond milk. For a thicker consistency, use cashew milk, coconut milk, or oat milk.
- Garnish your creamy corn soup with additional salt, black pepper, bread crumbs, fresh herbs, and additional corn kernels.
Step-by-Step Instructions
- Slice corn kernels off of the cobs and reserve the cobs for later.
- In a large pot, or Dutch oven over medium heat, add oil and butter, if using. Add corn kernels and sauté for 3-4 minutes, stirring occasionally. Using the back of a knife, scrape down the cobs to release any excess juices and corn into the pot.
- Add the onions and salt and cook for 2-3 minutes or until the onions are tender. Add paprika and toss to incorporate.
- Add 2 cups water to the pot and the fresh corn cobs (the sweet corn cobbs add natural sweetness and even more corn flavour) and bring to a low simmer. Let cook for 10 minutes.
- After the 10 minutes is up, remove the cobs from the pot and transfer the remaining contents to a blender. Add miso paste and plant milk and blend until smooth. Add salt as needed, adjusting to taste. Alternatively, use an immersion blender or a food processor.
- To serve, strain if you prefer a silkier texture, or serve as is. Top with breadcrumbs if desired.
Serving Tips
To serve, strain if you prefer a silkier texture, or serve as is. Top with additional salt, black pepper, bread crumbs, fresh herbs, and/or additional corn kernels if desired.
Storage Tips
Store cooled leftover Corn Potage soup in an airtight container for up to 3-4 days in the refrigerator.
Reheat gently on the stove or in the microwave, adjusting the consistency if needed with a bit of dairy-free milk.
Recipe FAQs
Corn Potage is a creamy Japanese soup with fresh or canned corn, sautéed onions, and cream, and is often served as an appetizer or light meal. Corn Chowder is a hearty soup originating in the United States with additional ingredients like potatoes and bacon and is typically served as a main course.
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Creamy Corn Potage Recipe (Japanese Corn Soup)
Equipment
- high speed blender
- Pot
Ingredients
- 3 tbsp neutral oil
- 5 cobs sweet yellow corn
- 1/2 large sweet onion
- 1 tbsp vegan butter optional
- 2 tsp white miso paste
- 1-2 tsp kosher salt to taste
- 1/4 tsp paprika
- 1 1/2 cups plant milk unsweetened
Instructions
- Slice corn kernels off of the cobs and reserve the cobs for later.
- In a large saucepan over medium heat, add oil and butter, if using. Add corn kernels and sauté for 3-4 minutes, stirring occasionally. Using the back of a knife, scrape down the cobs to release any excess juices and corn into the pot.
- Add the onions and salt and cook for 2-3 minutes, or until the onions are tender. Add paprika and toss to incorporate.
- Add 2 cups water to the pot and the cobs (this adds natural sweetness and even more corn flavour) and bring to a low simmer. Let cook for 10 minutes.
- After the 10 minutes is up, remove the cobs from the pot and transfer the remaining contents to a blender. Add miso paste and plant milk and blend until smooth. Add salt as needed, adjusting to taste.
- To serve, strain if you prefer a silkier texture or serve as is. Top with breadcrumbs if desired.
Notes
Serving Tips
To serve, strain if you prefer a silkier texture, or serve as is. Top with additional salt, black pepper, bread crumbs, fresh herbs, and/or additional corn kernels if desired.Storage Tips
To store leftover Corn Potage soup, let it cool, transfer it to an airtight container, and store it for up to 3-4 days in the refrigerator. Reheat gently on the stove or in the microwave, adjusting the consistency if needed with a bit of dairy-free milk.Nutrition information is automatically calculated, so should only be used as an approximation.
