A Deliciously Tasty Japanese Corn Soup Recipe

When you combine corn’s sweetness with savory seasonings, you’ve got a recipe for one life-changing soup experience. Japanese corn soup is one of the most popular dishes not only in the country but all around the world. Keep reading to find out how to make your own Japanese corn soup any time.

How Did Corn Soup Come About in Japan?

When you want an original, delicious recipe, you can’t go wrong when you decide on Japanese Yoshoku. Yoshoku are dishes that combine two separate recipe ideas into their own unique dish. While there isn’t any documented origin for this corn soup recipe, it’s assumed by most to be yet another food combination experiment that knocked the ball out of the park.

What’s the Difference Between Japanese Corn Soup and Corn Chowder?

You’re likely to see or hear that corn soup and corn potage are used interchangeably to describe this soup, but they aren’t the same. The differences come in the way the soups are prepared.

If you’re enjoying corn portage, you’re having a soup that has a smooth, silken texture without any pieces of corn or other ingredients in it. While the word “potage” has French roots, it’s hardly used in the country or anywhere else in the world except for Japan.

Corn soup has chunks of vegetables left in it. This soup may also be called chowder, as it will still have corn and possibly other bits left in for texture.

When it comes to Japanese corn soup, it should always be silky and smooth. You may hear it called soup, potage, or even chowder, but it’s likely always corn potage.

This Soup Is Everywhere in Japan

Japan has all kinds of food available in vending machines – even soup. Japanese corn soup is so popular it’s available to purchase from just about every vending machine in the country.

The flavor of this soup is also used to season snacks. While Western snacks seem to favor cheese and heat flavoring, the most popular snacks in Japan have the corn potage flavor.

Make This Japanese Corn Soup Recipe in Your Own Kitchen

Many people make the mistake of thinking that this corn soup must be complicated to make since it’s so popular. But this is one of those cases where its simplicity is the reason why it’s so good. Get ready to make this easy and luscious soup for yourself.


  • 4 ears of fresh corn, shucked and cleaned
  • 1 tbsp olive oil
  • 1 tbsp salt
  • ¼ tsp paprika
  • 1 ½ tbsp butter (unsalted is best)
  • ½ white onion, thinly sliced
  • 3 cups water
  • 1 cup whole milk (you may use 2% milk, but the broth won’t be as rich)
  • 1 cup of heavy cream


  1. Preheat the oven to 450 degrees.
  2. While the oven is warming up, slice the corn kernels off the cob. Place them on a low-rimmed baking pan. Set the cobs aside for later use.
  3. Combine the kernels, olive oil, salt, and paprika on the sheet pan using your hands. Spread them out in a single layer.
  4. Roast the corn kernels for about 15 minutes, checking to make sure they don’t burn. Remove from the oven and set aside.
  5. Melt the butter in a large pot over medium heat (preferably one with a thick base for better, more even heat distribution). Once melted, add the sliced onion and a dash of salt. Saute until the onion is translucent.
  6. Now add the roasted corn and water. You should also add the corn cobs to help enhance the flavor and sweetness of the soup. Ensure the cobs are covered in water, and add more if needed.
  7. Over medium heat, bring the soup to a boil. Cover, lower the temperature to medium-low, and simmer for 15 minutes. (Some like to skim off any foam on the surface, but it isn’t necessary.)
  8. Once the soup has simmered for 15 minutes, remove the corn cobs and compost or discard them.
  9. Let the soup cool down for five minutes before transferring it to a blender or food processor. Be careful, as the soup will still be hot. Blend until the mixture is smooth.
  10. For the smoothest soup possible, you will want to strain it through a mesh sieve back into the pot.
  11. Once the soup is blended and strained, add the milk and heavy cream. Bring the soup back to a simmer over medium heat to cook for at least ten minutes (you may cook it for longer, but it only needs ten minutes to be warmed through). Stir frequently to avoid burning on the bottom of the pot.
  12. Remove the soup from the heat, season with salt and pepper to taste, and serve.

Although this recipe has several steps, it’s easy to make. The final result of this recipe should give you one of the smoothest and most satisfying soups you’ll have ever enjoyed.

Serve Your Japanese Corn Soup With Homemade Croutons

Why serve your soup with basic bread when you can step up your culinary game? Since the soup is so easy to make, you’ll have time to make your own croutons to serve with it. Here’s how to do it:


  • 1 medium baguette, cut into 1-inch cubes
  • ½ tsp salt
  • 1 tsp mixed herbs (Italian blend or a combination of your favorite herbs)
  • 1 tbsp olive oil
  • 1 tbsp butter, melted


  1. Preheat the oven to 350 degrees.
  2. Mix the salt, herbs, olive oil, and butter in a large mixing bowl until combined.
  3. Add the cubed bread into the bowl and toss with your hands until thoroughly coated.
  4. Spread the bread out on a large baking sheet in a single layer.
  5. Bake for 12 minutes on the bottom rack in the oven.
  6. When done, sprinkle over your corn potage and serve.

Making croutons isn’t necessary, but they really bring a nice balance to the silky soup. You’ll also get bragging rights when you announce that the entire meal was made by you, from the soup through to the croutons.

Time-Saving Suggestions

When a soup has several steps and seems to take too much time to make, there are usually ways you can simplify it even more. Here are some suggestions to get you started:

  1. You don’t have to roast your corn. It works straight off the cob, though the flavor will be different.
  2. Substitute fresh corn for canned or frozen. It works very well, too.
  3. Switch out any milk and cream for whatever you have on hand. You’ll sacrifice some of the richness milk fat brings to the soup, but it will still have a satisfying creamy taste.
  4. Use dry, minced onion instead of fresh. You’ll want to skip sauteeing the dried onions and add them to the water instead.

Doing one or all of these time-saving steps can get your soup together lightning-fast. You can still have a deliciously satisfying meal while saving yourself some effort and time.

Making Your Own Japanese Corn Soup

When something is as popular as corn potage or soup in Japan, it’s because it’s downright impressive. So make this recipe for yourself or loved ones to enjoy today. It’s a culinary experience that is best shared with others.

You can also read:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *