Japanese Corn Soup

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!

Japanese cream soup served in a white bowl with a wooden spoon.

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!



  • Chicken Broth – regular chicken stock or chicken broth of choice. Can sub with vegetable stock.
  • Corn – unsweetened canned corn, use baby can corn for low carb.
  • Sweetener –  use your preferred sweetener.
  • Heavy Cream – heavy cream or heavy whipping cream.  
  • Salt – sea salt preferred.
  • Butter – salted or unsalted.
  • Thickener – corn starch slurry, Xanthan Gum for low carb, or thickener of choice.

🌽 Cream Corn Ingredient Note

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

Japanese cream soup prepared in a red Dutch oven.

Essential Kitchen Equipment


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.

Cream corn in a food processor.

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.

Japanese corn soup in a pot.

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.

Thickened Japanese corn soup in a pot.

🥄 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 sauce 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.
Japanese cream soup served in a white bowl with a silver latte spoon.

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.


Japanese cream soup served in a white bowl with a wooden spoon, top down.

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

Japanese Corn Soup

Enjoy the comforting flavors of Japanese Corn Soup, also known as Corn Potage. This easy-to-make recipe brings you a rich and creamy soup with a sweet corn taste that's perfect for a cozy meal.
5 from 8 votes
Course: Soup
Cuisine: Japanese, Worldwide
Keyword: corn potage, Japanese corn potage, Japanese corn soup
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 6
Print Recipe
Calories: 131kcal


  • 28 oz Chicken Broth
  • 14 oz Corn use baby corn for low carb with double the sweetener
  • 2 tbsp Sweetener your preferred sweetener
  • 3/4 Cup Heavy Cream
  • 1/4 tsp Salt
  • 1 tbsp Butter
  • 1 tbsp Corn Starch use 1/8 tsp xantham gum for low carb
  • 2 tbsp Water omit if using xantham gum
  • Parsley optional garnish


  • Gather all the ingredients.
    Japanese corn soup ingredients.
  • Drain the canned corn, strain and then place it into a food processor along with the sweetener. Pulse until the corn is broken into smaller chunks as picture shown below.
    Cream corn in a food processor.
  • Add chicken broth into a large stove top pot and bring to a soft boil. Once boiling, reduce heat to medium low, add in corn and cook for 1 minute until corn is softened.
    Japanese corn soup in a pot.
  • Next combine corn starch with water to prepare corn starch slurry. Add in heavy cream, salt, butter and corn starch slurry or thickener of choice. Stir until well combined and then transfer to a serving bowl. Garnish with optional parsley.
    Thickened Japanese corn soup in a pot.


Calories: 131kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 678mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg
*Values Based Per Serving
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  1. Baltisraul

    Loved it! I added 1/4 tea of pepper and 1/8th tea of sweet paprika. Garnished with sliced green onions.

  2. Just found your site and went straight to this recipe. Made it tonight and omg Soooo good!
    I feel like I’m eating corn chowder! Websites like yours make low carb living, easy, enjoyable, and sustainable. Thank you!

    • LowCarbingAsian

      Hey Kim! So glad you found us and liked the recipe! You’re welcome and we hope our recipes will help you with your sustained low carb living!

  3. The recipe claims that we can sub-in regular corn for the baby corn, but what would the carb total be if we used regular corn?

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