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Creamy Corn Potage Recipe (Japanese Corn Soup)

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! 
Prep Time5 minutes
Cook Time20 minutes
Course: Soup
Cuisine: French, Japanese
Servings: 4 servings


  • high speed blender
  • Pot


  • 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


  • 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.


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.