Corn Potage

It’s back-to-back Japanese recipes at Gastromony this week! I posted about making anko (azuki bean paste) yesterday and now, I present a quick and easy recipe for Corn Potage. Best of all, this is another recipe that virtually cooks itself in the Thermomix. Three cheers!

You may ask what is so Japanese about a French sounding dish but trust me when I tell you that it’s very Japanese. So much so that if you ask for a bowl of Corn Potage at a restaurant in France, the waiter will direct you to a Japanese restaurant. OK, this may not be true but corn potage is one of many Western-style dishes that has been completely adopted as Japanese, just like their version of Curry Rice.

Corn Potage

Corn Potage is not nearly as posh as it sounds either. For want of a better description, it’s cream of corn soup. You can get hot cans of the stuff from vending machines in Tokyo during colder months (see the Iron Chef Sakai blend below) as well as intant soup sachets. The soup made for mass consumption delivers a strong hit of corn flavour and much creaminess which I became addicted to while living in Japan. However, I suspect it also contained a fair amount of salt and other additives (namely MSG) so I decided to make my own.


Photo from

There are many recipes for Corn Potage online but I loosely followed the first one posted by Little Japan Mama as the ingredients list best matched what I had on hand. Her blog also has a super easy version for people in a super rush, and who do not own a Thermomix. My soup came out nicely and while not as highly flavoured as a can of Corn Potage, it was sufficiently creamy and tasted of corn. What more could I ask for?

Corn Potage
Recipe type: Soup
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ onion
  • 25g butter
  • 2 tbsp plain flour
  • 250g corn kernels (I used frozen)
  • 2 cups chicken stock
  • ½ cream
  • ½ milk (I actually used soy and couldn't detect taste)
  • extra ½ cup of korn kernels if desired
  • salt and pepper to season
  1. Please onion in TMX bowl and chop on Speed 5 for two seconds.
  2. Add butter and sautee onion on 100C, Speed 1 for 3 minutes.
  3. Add flour, chicken stock and corn to TMX bowl and cook on 100C for 10 minutes on Speed 1.
  4. Place MC on top of lid and blitz the soup on Speed 10 for 20 seconds or until very creamy. It's OK if you prefer a more coarse soup.
  5. Add milk, cream and salt/pepper and combine on Speed 4 for a few seconds.
  6. Add extra kernels if using and warm soup for 2 minutes on 100C.
  7. Serve on mugs or bowls, seasoning with a little paprika or more cracked pepper.


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