Just 3 ingredients and fresh corn flavor. You won’t miss the flour or cream in this classic Japanese 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 corn potage sold at the Curry House Japanese Curry and Spaghetti chain of restaurants worldwide.
Corn potage is commonly in Japan, served in school lunches and found in vending machines across the country.
Yes, the restaurant version is good, but it has that distinctive canned corn flavor, along with flour used as a thickener and milk for creaminess.
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 butter, or vegan butter, is essential for developing umami flavor.
As you might imagine, fresh corn is vital for this recipe.
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
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
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- Shave corn off the cob. Holding the corn stead and shaving directly into a bowl or container makes less mess.
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- Small dice half an onion.
Step 2: Make corn stock
Simmer the corn cobs with water for 20-30 minutes.
Step 3: Saute vegetables in butter
Start with the onions and saute in a pan over medium heat until translucent.
It will take 4-8 minutes to get the onions nice and soft. Don’t forget to add a pinch of salt to let them sweat gently.
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
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
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 the soup started.
- Make ahead up to 1-2 days. Tastes yummy cold too!
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Japanese Corn Potage
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
- 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
More Easy recipes:
Easy Egg Drop Soup Recipe (and 3 ways to make egg ribbons)
Corned Beef Fried Rice (the BEST use for leftovers)
Do you love creamy corn soups? Spread the ♥, and please share! 🙂
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