Corn Potage Soup Recipe

Corn Potage Soup is a popular western-style soup in Japan. Corn gives the soup natural sweetness and this Corn Potage uses creamed corn, not just corn kernels, help adding even more body to the soup.  This creamy corn soup goes so well with other western-style Japanese food like Hamburger Steak that together they make a perfect meal.

Potage is a French term for soup flavored with vegetables such as potatoes and asparagus.  It is a broth sometimes thickened with cooked butter and flour with vegetables.  The soup is processed and strained so that it has a smooth texture rather than being chunky with vegetable pieces.  Obviously, from its name, the soup was imported to Japan from France at some point, however, this Corn Potage may be originated in Japan.  We also have a similar kind of thickened soup called Surinagashi in Japan.  Surinagashi is made from pureed fish, vegetables, or even Tofu, thinned with Dashi soup.  Although flavoring of Surinagashi is much different from potage soup, Corn Potage Soup must have been an approachable food for Japanese people.  And that is why Corn Potage Soup is well ingrained into Japanese cuisine.

Corn Potage Soup is very often made from instant soup powder in Japan.  It is typically more a convenient instant food than a home cooking dish.  The instant Corn Potage Soup is actually pretty good, and if you have a chance, you might want to try it.  However, it is also very easy to make at home, and we created the recipe for you to try.  It is creamy enough from creamed corn and milk, but you can add a little heavy cream in the last step if you like it even creamier.  It is a great soup for part of your dinner, but also a filling snack by itself.

Print Recipe

5 from 1 vote

Corn Potage Soup Recipe

Cook Time20 minutes mins

Total Time20 minutes mins

Course: Soup

Cuisine: Japanese

Keyword: soup

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Ingredients

• 2 Tbsp butter
• 1/2 onion chopped finely
• 1 Tbsp flour
• 1 1/4 300 ml cups chicken broth
• 1 can 15 oz creamed corn
• 1 cup 240 ml milk
• 1/4-1/2 tsp salt
• white pepper
• chopped parsley for garnish

Instructions

• Melt butter in a pot at medium heat. Add chopped onion and cook until soft. Add flour and cook for a minute.
• Add chicken broth and cook until boiling, stirring frequently. Add creamed corn and cook until boiling again.
• Pour the thick soup into a blender, and mix until very smooth. Strain through a sieve, and pour back into a pan. Add milk and cook until hot. Add salt and pepper to taste. Garnish with parsley to serve.

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