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japanese corn potage in a white bowl topped with parsley and a spoon inside

Corn Potage

  • Author: Lisa Kitahara
  • Total Time: 20 minutes
  • Yield: 3 servings 1x


Quick & easy Corn Potage made with just 2-ingredients! This rich, creamy and sweet Japanese Corn Soup is perfect for chilly summer evenings. (Vegan + Dairy Free)


Units Scale
  • 4 large cobs of corn (525g after cooked and kernels shaved)
  • 1 cup + 2 tbsp pure soy milk (265ml)


  1. Bring a large pot of water to a boil. Place corn cobs in and cook for 5-8 minutes, until corn is vibrant in colour. Drain the corn and then once cooled, cut the corn off the cob by running a knife down the cob. Here is a in-depth tutorial on how to cut corn off the cob safety. 
  2. Add the corn and soy milk to a high speed blender and blend for about 1 minute on high until creamy. 
  3. Place a fine mesh sieve over a large bowl or pot and pour half of the corn soup in. Use a spatula to help speed up the process. Pour the other half of the soup and repeat. 
  4. Serve the soup at room temperature or heat on the stove over a low temperature. If serving cold, chill in the fridge for about 1 hour. Garnish with fresh parsley, croutons or soy cream and enjoy!


  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: soups
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese


  • Serving Size: 1 serving
  • Calories: 138
  • Sugar: 9.8g
  • Sodium: 350mg
  • Fat: 3.1g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 5.7g
  • Cholesterol: 0

Keywords: japanese corn soup, vegan corn soup, dairy free corn soup, japanese corn potage