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You are here: Home / 5 Ingredients or Less / Corn Potage (3-Ingredient Cream of Corn Soup)

Corn Potage (3-Ingredient Cream of Corn Soup)

Published: Oct 16, 2019 · Updated: Nov 22, 2022 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

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close up shot of cream of corn soup

Just 3 ingredients and fresh corn flavor.  You won’t miss the flour or cream in this classic Japanese corn soup.

Who doesn’t love easy, vegetarian soups?  And this one is even easier than egg drop soup or Korean tofu soup,

Traditional Corn Potage

This cream of corn soup is inspired by the Japanese corn potage sold at the Curry House Japanese Curry and Spaghetti chain of restaurants worldwide.

Corn potage is commonly found in Japan, served in school lunches and found in vending machines across the country.  Unfortunately, it is not found in too many Japanese restaurants in the US.

Yes, the restaurant version is good, but it has a distinctive canned corn flavor, along with flour used as a thickener and milk for creaminess.

With this easy recipe, you can still make a creamy corn chowder without any cornstarch, coconut milk, or chicken stock.

3 Ingredient Cream of Corn Soup

corn cob, onion, and pat of butter

Rather than making a traditional roux from flour and milk, this recipe uses just 3 ingredients (not including salt or water).

A vitamix, or other very powerful blender, is key for obtaining creaminess from just the corn.

Sauteeing onions in vegan butter or olive oil is essential for developing umami flavor.

As you might imagine, fresh sweet corn is vital for this corn potage soup.

Whether it be yellow corn, bi-color corn, or sweet white corn, any fresh non-GMO corn will be better than frozen or canned.

If you must use frozen, you may want to add a small squeeze of agave or honey to make up for the fresh, sweet corn flavor.

The Secret Ingredient

2 corn cobs in water in a stainless steel pot
With the leftover corn cobs, add to a pot with water to make a sweet corn stock.

Once you have the fresh corn, using the leftover cobs to make a corn stock will add so much pure, corn goodness to the soup.

Otherwise, vegetable stock will work too.

I tried just using plain water, but it was just too plain and seemed to water down the soup.

What did not work

  • Raw corn potage
  • Using water, watered down the corn flavor
  • A regular blender vs. a Vitamix did not provide the smoothest, creamiest texture

How to Make Corn Potage

Step 1: Prep vegetables

knife shaving off corn kernels into a yellow bowl
half chopped onion and knife on a cutting board

Step 2: Make corn stock

Corn cobs simmering in water in a pot for corn stock
Simmer the corn cobs with water for 20-30 minutes.

Step 3: Saute vegetables in butter

onions and a pat of melting butter in a stainless steel pan
Start with the onions and saute in a pan over medium heat until translucent.
Diced onions sauteeing in a pan with a blue spatula
It will take 4-8 minutes to get the onions nice and soft. Don’t forget to add a pinch of table salt to let them sweat gently.
Fresh corn sauteeing in a pot with a blue spatula
Add the corn and saute for another 2-4 minutes until the corn kernels are cooked through. Add another pinch of salt to season the corn. Reserve a couple tablespoons before blending for garnish.

Step 4: Blend

Vitamix filled with cream of corn soup
Add the corn and corn stock to a blender. Be careful when using hot liquid by pulsing gently in the beginning and holding the top, so the steam doesn’t cause a minor explosion.

Step 5: Serve hot

Wooden bowl of corn potage
Pour into bowls and garnish with reserved corn kernels/onion. Dried parsley would be the classic garnish. Use whatever you have such a basil or mint, fresh or dried.

Expert Tips

  1. Use fresh corn.  If using frozen corn, add a pinch of sugar.  Avoid canned corn if possible.
  2. Substitute homemade corn stock with vegetable stock.
  3. Use a Vitamix for the smoothest puree.
  4. Take care when blending hot liquids, since the steam can cause the cap to pop off. Hold the top and pulse gently to get this simple soup started.
  5. Make ahead up to 1-2 days.  This delicious soup tastes yummy cold too!
  6. While not terribly traditional in Japanese cuisine, you could add some chopped green chili when cooking the corn for some spicy heat.  Otherwise, black pepper is optional at the table!

More Easy recipes:

Easy Egg Drop Soup Recipe (and 3 ways to make egg ribbons)

Vegan Korean Tofu Soup Recipe

Corned Beef Fried Rice (the BEST use for leftovers)

Wooden bowl of corn potage
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Japanese Corn Potage

Just 3 main ingredients and fresh corn flavor.  You won't miss the flour or cream in this classic Japanese soup.
Course Soup
Cuisine Japanese
Keyword fresh corn soup, simple soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 206kcal
Author Asian Test Kitchen

Ingredients

  • 2 ears corn about 4 c of corn kernels
  • 1/2 ea onion diced
  • 2 Tb grassfed butter or vegan butter
  • 2 c water
  • 2 pinches salt

Optional Garnish

  • parsley, basil, or mint fresh or dried

Instructions

  • Shave corn kernels off the cob.
  • Add 2 cups of water and leftover corn cobs to a pot. Simmer for 20-30 minutes covered. Remove corn cobs and set aside.
  • While the corn stock is cooking, heat small saucepan to medium heat. Add butter and onion. Sweat onions with a pinch of salt until translucent, about 4-8 minutes.
  • Add corn kernels to pot and saute for another 2-4 minutes with another pinch of salt. Reserve a couple tablespoons for garnish.
  • Transfer cooked corn to a blender with the corn stock. Blend until completely smooth.
  • Serve hot and top with reserved corn garnish and optional garnish of herbs, fresh chopped or dried. Makes about 3 cups of soup.

Notes

  1. Use fresh corn.  If using frozen corn, add a pinch of sugar.  Avoid canned corn if possible.
  2. Substitute homemade corn stock with vegetable stock.
  3. Use a Vitamix for the smoothest puree.
  4. Take care when blending hot liquids, since the steam can cause the cap to pop off. Hold the top and pulse gently to get the soup started. 
  5. Make ahead up to 1-2 days.  Tastes yummy cold too! 

Nutrition

Calories: 206kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 1003mg | Sugar: 1g | Vitamin A: 710IU | Calcium: 15mg
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