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    home » soups » corn potage 玉米濃湯 (Japanese corn soup - vegan-friendly)

    corn potage 玉米濃湯 (Japanese corn soup - vegan-friendly)

    published: Oct 7, 2022 by cindy chou · updated: Oct 7, 2022

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    Corn potage soup topped with cilantro microgreens in a blue bowl, sitting on a white towel over a green background.

    You might be familiar with this popular creamy corn potage 玉米濃湯 in Japan and Taiwan, where it’s often served as a side at restaurants or as an easy comfort at home. If you’ve ever tasted that sweet and velvety corn soup served in a small cup at Japanese curry or Taiwanese steak restaurants, this is it but with a summer twist! 

    I’ve simplified this recipe so that you can have it whenever you crave the smooth, creamy texture of corn potage (no roux is needed here)! This recipe will show you a luxurious (and vegan-friendly) way to make corn potage without the need for heavy cream.

    Corn potage soup topped with cilantro microgreens in a blue bowl, sitting on a white towel over a green background.

    It’s perfect for anyone that’s looking for a creamy corn soup without the cream. Plus, you can enjoy it chilled for hot summer days or eat it hot for a cozy soup. It's pretty much good all-year-round!

    If you enjoy creamy and simple soups, you’ll also like this kabocha squash porridge. Or if you’re searching for more Taiwanese soups, this bitter melon soup with pork ribs can be cooked on the stove or in a Tatung cooker.

    jump to:
    • 📋 ingredients
    • 🎥 cooking video
    • 🔪 instructions
    • 📖 substitutions
    • 📖 variations
    • 🍲 equipment
    • ❄️ storage
    • 💭 top tip
    • 💭 faq
    • corn potage 玉米濃湯 (Japanese corn soup - vegan-friendly)
    • 🌡️ food safety

    📋 ingredients

    corn potage ingredients over a light green background.
    • corn on the cob - fresh corn on the cob will make the most flavorful and sweet corn potage. If using frozen corn kernels, I recommend using leftover cobs to make your corn stock.
    • water - I mention water here because you don’t need any soup stock for this recipe. It actually tastes more like the real deal without using stock since corn potage is all about the star ingredient, corn.
    • coconut milk - use this if enjoying it chilled on a hot summer day. The coconut milk gives this version a pleasant coconut-y aroma. For a more traditional Japanese corn soup version, use soymilk or a combination of heavy cream and milk. It’s equally tasty with a plant-based milk!
    • kosher salt - I use the Diamond Crystal brand kosher salt (affiliate link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. *If using table salt or sea salt, use half of the amount listed in the recipe.

    See recipe card for quantities.

    🎥 cooking video

    Watch the video below for a virtual cooking class at your own pace. I show every step of this recipe in The Sound of Cooking® video series.

    See the full collection of cooking videos on YouTube or browse any other recipe right here on my website.

    Turn on your volume to hear the sounds of cooking. Cooking can be meditative and is a great opportunity to slow down, relax, and engage in your senses. Read more on our about page.

    🔪 instructions

    I’m going to go through each step in detail below, including step-by-step photos on how to prepare the corn. If you’re in a hurry, click here to jump straight to the recipe.

    Ears of corn boiling in a large saute pan filled with a shallow layer of water.

    Place corn on the cob, garlic, and water into a medium stock pot. Bring the water to boil, cover, and turn down to simmer for 20 minutes.

    Cutting corn kernels off of an ear of boiled/steamed corn.

    Place each ear of corn on a cutting board and carefully slice the kernels off from top to bottom. After the first slice, place corn down on the flat (already cut) side to cut the remaining kernels from the cob.

    All the corn potage ingredients in a Vitamix blender.

    Place corn kernels and 2 cups of the water used to cook the corn into a blender. Add salt, coconut milk, and lemon juice. You can start by adding less water and adjusting the soup thickness to your liking. Blend until smooth.

    Corn potage soup being poured into a blue bowl from the blender, showing the smooth texture.

    Pour into a storage container and chill in the refrigerator until ready to serve. This soup can also be enjoyed right away. Top each bowl with cilantro and calabrian chili oil if using.

    pro tip: The Vitamix blender is a trusted tool in professional kitchens and works especially well for velvety smooth soups like this one. A regular blender will work too. You just might want to strain the soup through a fine mesh strainer for that extra smooth texture.

    📖 substitutions

    To make the simplest version of this recipe, you can use the following substitutions:

    • Plant-based “milk” - replace the coconut milk with soymilk or oatmilk for the same creamy soup, just minus the subtle coconut aroma.
    • Frozen corn - if you don’t have access to fresh corn, frozen corn will work too. You can either use frozen corn on the cob, which can be found at Asian grocery stores like 99 Ranch Market, who have a delivery app - iOS or Android, H Mart, or Weee! (affiliate link), or use frozen sweet corn kernels. Having the cob does help to make this soup sweeter and more flavorful though! I like to keep any unused corn cobs in the freezer (stored in a freezer-safe bag/container) for this very purpose.

    note: if you're using table salt instead of Diamond Crystal kosher salt (affiliate link), make sure to cut back on the amount by half.

    📖 variations

    • Taiwanese style - offer ground white pepper to your guests to use as they please. The Taiwanese version of corn potage is often enjoyed with a light sprinkle of ground white pepper.
    • Keep it simple - In its simplest form, all you need is corn, garlic, water, salt, and a plant-based milk like unsweetened oat milk or soy milk.
    • Spicy - add calabrian chili oil to individual bowls for an added kick
    • Luxurious - add your microgreen or fresh herb of choice. I like it with cilantro since the flavors pair well and it’s not too overpowering. This soup is all about tasting that sweet corn!
    • Add more texture - if you like a variety of textures in your soups, you can mix in ½ cup of already cooked or steamed sweet corn kernels.
    • Kid friendly - omit the chili oil, pepper, and let them add any fresh cilantro themselves as they please.

    🍲 equipment

    Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program.

    If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

    Front view of a Vitamix blender.

    The Vitamix blender (affiliate link) is a powerful tool in the kitchen! It really helps to get the soup to a smooth consistency.

    ❄️ storage

    This soup is best enjoyed the same day but should be good for 1-2 days if allowed to cool properly and stored in the refrigerator.

    Coconut milk and some plant-based “milks” don’t do well after freezing since the texture may change. You can freeze the soup without the coconut milk or plant-based “milk,” then add it in when reheating the corn potage.

    💭 top tip

    Using corn on the cob or using leftover cob to flavor your corn stock is essential for making a flavorful soup.

    💭 faq

    Why do you use the corn cob in the stock?

    Using the whole corn on the cob helps to increase the flavor of the soup. It's the secret ingredient to really sweet and flavorful corn potage.

    What goes well with this soup?

    If you're looking for another dish or recipe to serve with corn potage, a popular combo is Japanese curry. It also tastes great with kimchi fried rice.


    Let me know if you have any questions in the comments below.

    Happy cooking! ~ Cin

    Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for free emails and updates.

    Please give this recipe a star rating if you make it. I would love to hear from you. If you have any questions at all, please let me know in the comments below.

    Corn potage soup topped with cilantro microgreens in a blue bowl, sitting on a white towel over a green background.
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    5 from 1 vote

    corn potage 玉米濃湯 (Japanese corn soup - vegan-friendly)

    If you’ve ever tasted that sweet and velvety corn potage served in a small cup at Japanese curry or Taiwanese steak restaurants, this is it but with a summer twist! It’s perfect for anyone that’s looking for a creamy corn soup without the cream. Enjoy this simplified recipe hot or cold!
    prep time15 mins
    cook time20 mins
    total time35 mins
    servings: 4 people
    author: cindy chou
    Prevent your screen from going dark.

    watch it step-by-step: the sound of cooking® video

    ingredients

    • 4 ears yellow or white corn husks and silk removed
    • 1 clove garlic peeled and smashed to help release flavors
    • 2 quarts water
    • 1 tsp Diamond Crystal Kosher Salt
    • ½ cup canned coconut milk, unsweetened
    • 1 tsp fresh lemon juice

    Optional ingredients

    • ½ cup cilantro microgreens (or regular cilantro tops) washed
    • ½ tsp calabrian chili oil divided evenly between 4 bowls
    • ground white pepper to taste

    instructions

    • Place corn on the cob, garlic, and water into a medium stock pot. Bring the water to boil, cover, and turn down to simmer for 20 minutes.
      4 ears yellow or white corn, 1 clove garlic, 2 quarts water
    • Remove corn with tongs while reserving the water, and allow corn to slightly cool before cutting kernels from the cob. You can place each ear of corn on a cutting board and carefully slice the kernels off from top to bottom. After the first slice, place corn down on the flat (already cut) side to cut the remaining kernels from the cob.
    • Place corn kernels and 2 cups of the water used to cook the corn into a blender. Add salt, coconut milk, and lemon juice.
      TIP: You can start with adding less of the water and adjust the soup thickness to your liking. Blend until smooth.
      1 tsp Diamond Crystal Kosher Salt, ½ cup canned coconut milk, unsweetened, 1 tsp fresh lemon juice
    • Pour into a storage container and chill in the refrigerator until ready to serve. If chilling for more than 1 hour, remove from the refrigerator 20 minutes prior to serving.
    • Right before serving, top with cilantro, optional calabrian chili oil, and ground white pepper to taste.
      ½ cup cilantro microgreens (or regular cilantro tops), ½ tsp calabrian chili oil, ground white pepper

    equipment and highlighted ingredients

    Front view of a Vitamix blender.
    Vitamix

    notes

    This soup tastes good chilled or hot! In its simplest form, all you need is corn, garlic, water, salt, and a plant-based milk like unsweetened oat milk or soy milk. The Taiwanese versions sometimes include a sprinkle of ground white pepper, but that’s totally up to you!
    coconut milk substitute: use unsweetened soymilk, oatmilk, or almond milk. 
    fancier version: use the unsweetened canned coconut milk instead of unsweetened oat milk/soy milk and top the chilled corn potage with cilantro (microgreens or regular) and calabrian chili oil.
    Calabrian chili is native to Southern Italy and can be found in glass jars in the pantry section of some grocery stores. The oil from the marinating chilies can be used for an adult spice kick. 
    right before serving: Re-taste the chilled soup for seasoning adjustments since it can taste different when cold vs. hot. Try adding a gentle squeeze of lemon juice to brighten up the flavors before adding more salt. 
    note on salt: if you're using table salt instead of Diamond Crystal kosher salt, make sure to cut back on the amount by half.
    course: dinner, lunch, Soup
    cuisine: Japanese, Seasonal, Taiwanese
    keyword: corn, fall, summer, Vegan, vegetarian, winter
    difficulty: easy
    price/serving: $2.40/serving
    tried this recipe?Take a pic and tag @thesoundofcooking! I'd love to see what you made.
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    🌡️ food safety

    • Wash your hands thoroughly with soap and warm water before prepping.
    • If using, wash the fresh cilantro or microgreens under cold water and dry on a kitchen towel.
    • Don't leave food sitting out at room temperature for extended periods. If not enjoyed right away, allow the soup to cool down in smaller covered containers and then store it in the refrigerator.

    See more guidelines at USDA.gov.

    « bitter melon soup with pork ribs 苦瓜排骨湯
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    Headshot of Cindy smiling while wearing a white shirt and gray chef's apron standing in front of a blue background.

    Hello! I’m Cindy Chou, RDN (she/her/她), a Taiwanese American chef and Registered Dietitian Nutritionist (but you won’t find any restrictive diet talk here!). I'm also a hotpot addict and love to cook Taiwanese and other Asian cuisine-inspired dishes. Join me for umami-rich recipes, pro cooking tips, and relaxing cooking videos to help you slow down and create lasting food memories.

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