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

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

Use fresh corn. If using frozen corn, add a pinch of sugar. Avoid canned corn if possible.
Substitute homemade corn stock with vegetable stock.
Use a Vitamix for the smoothest puree.
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.
Make ahead up to 1-2 days. This delicious soup tastes yummy cold too!
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)

Print Recipe

5 from 1 vote

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

Cook Time 30

Servings

Calories 206kcal

Author Agile Test Kitchen

Ingredients

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

Use fresh corn. If using frozen corn, add a pinch of sugar. Avoid canned corn if possible.
Substitute homemade corn stock with vegetable stock.
Use a Vitamix for the smoothest puree.
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.
Make ahead up to 1-2 days. Tastes yummy cold too!

Nutrition

Tried this recipe?Mention @agiletestkitchen or tag #agiletestkitchen!

🥠Fortune Cookie

The only person you are destined to become is the person you decide to be.
Ralph Waldo Emerson

Corn Potage (3-Ingredient Cream of Corn Soup)

Traditional Corn Potage

3 Ingredient Cream of Corn Soup

The Secret Ingredient

What did not work