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Corn potage in a black bowl with ears of corn and pasta

Corn Potage (Creamy Japanese Corn Soup)

Corn potage, the creamy corn soup so popular in Japan that you can find it in vending machines, is easy to make in your own kitchen. 
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 4 ears corn
  • ½ onion diced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ¼ tsp paprika
  • 1¼ cup heavy cream
  • ¾ cup milk
  • parsley chopped, for garnish

Equipment

  • Fine meshed strainer
  • Blender

Method
 

Prepare the corn
  1. Slice the kernels from the corn cobs. Save the corn cobs as you'll use them in a later step.
    Corn kernels cut off the cob for recipe
Cook the soup
  1. Heat the butter and olive oil in a large sauté pan over medium heat. Once hot, add the diced onions and sauté for three minutes until the onions become translucent.
  2. Add the corn kernels and sauté for five minutes, stirring frequently, until the corn develops a toasty aroma and is just starting to brown.
  3. Add the paprika, stir, and cook for 30 seconds.
  4. Add the heavy cream, milk, 1 cup water, bare corn cobs, and a half teaspoon of salt.
  5. Turn the heat to high and bring the potage to a boil.  Once boiling, reduce the heat to medium low, cover, and simmer for 15 minutes.
Blend, strain and serve
  1. Once finished cooking, discard the corn cobs and add the potage to a blender.  Blend on high speed until thoroughly blended and smooth.
  2. Put a fine meshed strainer over a large bowl and pour the liquid over the strainer into the bowl.  Use a rubber spatula to push against the mixture to release all of the liquid. Once finished, discard the solids left in the strainer. 
    Removing solids from corn potage
  3. The potage is now finished and ready to serve garnished with fresh parsley.
    Soup once the solids are removed