Japanese Corn Soup

Name: Japanese Corn Soup
Prep time: 1 min
Cook time: 4 min
Total time: 5 min
Ingredients: 28 oz Chicken Broth; 14 oz Corn; 2 tbsp Sweetener (your preferred sweetener); 3/4 Cup Heavy Cream; 1/4 tsp Salt; 1 tbsp Butter; 1 tbsp Corn Starch; 2 tbsp Water; Parsley (optional garnish )

Recipe Video

Come experience the delightful flavors of my Japanese Corn Soup recipe! If you’re craving a creamy, sweet, and savory soup that embodies the essence of Japanese cuisine, this is a must-try. With just seven natural ingredients and a quick 5-minute preparation, you can savor the authentic taste of Japan in the comfort of your own kitchen!

Why I Love This Recipe

My Japanese Corn Soup is a comforting and satisfying dish with a rich Japanese tradition! I craft the soup to feature creamy corn blended with chicken broth, sweetener, heavy cream, and a touch of butter to create a luxurious and velvety texture. It is a must-try for anyone aiming to replicate the authentic taste of Japanese cream corn soup, all within the cozy confines of their home!

Similar to my other beloved recipes like Creamy Chicken Soup and Salmon Bacon Chowder, this creation attains a level of creamy indulgence that’s simply irresistible. Give it a try, and you’ll be hooked on this Japanese classic!

Ingredients

28 oz Chicken Broth – regular chicken stock or chicken broth of choice. Can sub with vegetable stock.
14 oz Corn – unsweetened canned corn.
2 tbsp Sweetener – use your preferred sweetener.
3/4 Cup Heavy Cream – heavy cream or heavy whipping cream.
1/4 tsp Salt – sea salt preferred.
1 tbsp Butter – salted or unsalted.
2 tbsp Thickener – corn starch slurry or thickener of choice.

🌽 Cream Corn Note

If using sweetened cream corn, use half the indicated sweetener amount.

Essential Kitchen Equipment

Food Processor

Directions

Step 1 Begin by straining the canned corn kernels and placing them in a food processor or blender along with the sweetener. Pulse until the corn is broken up into smaller pieces.

Step 2 In a stove-top pot, bring the chicken broth to a soft boil and add the blended corn. Cook on medium-low heat for 1 minute until the corn is softened.

Step 3 Next, add in the butter, cream, and the corn starch slurry or your chosen thickener, and stir until everything is well combined. Finally, garnish your Japanese Corn Soup with parsley for an added touch of freshness.

🥄 Corn Starch Pro Tip

If using Corn Starch Slurry as a thickener, prepare a mixture of 1 Tablespoon of Corn Starch and 2 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your soup until it reaches the desired thickness.

🍴 Serving Pro Tip

Serve with some Tabasco for a delicious blend of flavors.

Paring Recommendations

This soup complements a variety of dishes but it pairs exceptionally well with Japanese Chicken Curry and a salad dressed with Ginger Salad Dressing. The soup’s comforting flavors complement the richness of the curry, and the zesty dressing adds a delightful contrast to the meal.

Frequently Asked Questions

Is it okay to use frozen corn?

Yes, you can use frozen creamed corn in this recipe. Just ensure it's the creamed variety for the best results.

Can I use a blender instead of a food processor to blend the corn?

You can use a blender instead of a food processor to blend the corn. However, avoid over-blending. The goal is to retain some of the corn's texture in the soup.

What's the difference between potage and chowder soup?

Although these are often used interchangeably, 'potage means a thick soup while 'chowder' is a stew containing chunks of potatoes and meats or seafood.

Storage Tips

To store leftovers, simply place it in an airtight container in the refrigerator. It will stay fresh for 5-7 days. When you’re ready to enjoy it again, simply reheat it in the microwave.

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Watch How To Make It