Creamy Corn Potage – Japanese Corn Soup

The recipe for Japanese corn soup, or “Corn Potage” is inspired by Western cuisine, particularly the creamy soups popular in France and the United States. At the end of the Meiji era (1868–1912), Japanese chefs began blending Western cooking techniques with local ingredients. This style of cooking, often called "yoshoku," gave rise to dishes such as omurice, katsu curry, Neapolitan spaghetti, and corn soup, a silky, delicious dish with a subtly buttery flavor. Here is the recipe.

Ingredients for 2 people :

• 1 chopped onion

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 can (300g) of canned corn

• 1 ½ cups milk (350 ml)

• 1 ½ cups chicken broth (350 ml)

• Salt to taste

• Green onions for garnish (optional)

For the spiced butter :

• Butter, paprika, and chili powder

Preparation :

• Sauté the chopped onion in melted butter until translucent.

• Add 2 tablespoons of flour and mix well; this will thicken the potage and make it creamy.

• Pour in the chicken broth and stir. Bring to a boil, then add the corn.

• Simmer for about 8 minutes over medium heat, stirring occasionally. Add a little water if needed.

• Let the mixture cool to room temperature, then blend it until smooth (this step is optional, but you can strain the mixture through a sieve using a spatula for an extra silky, creamy texture).

• Pour the soup back into the pot, add the milk, and heat gently for a few minutes. Season to taste.

• Serve the corn soup in bowls and garnish with finely chopped green onions. You can also add a dollop of spiced butter.