Japanese Cream Corn Potage Soup

This Japanese Cream Corn Potage Soup is a sweet and creamy bowl of heaven!  You get all the comforting flavors of this classic soup without the carbs!

Corn potage, or Japanese corn soup as some call it, is hands down my favorite soup of all time!

I first tried it at a Japanese curry restaurant and I’ve been hooked since.

Something about the sweet and creamy soup with bits of corn, I just can’t get enough!

And the best part of this soup is that it’s so easy to make and with very few ingredients required.  Win-win for everyone!

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

What’s cream corn potage soup?

We took the traditional flavors of Japanese corn potage and made it low carb friendly by using baby canned corn rather than regular corn which has quite a few carbs.  After pulsing the baby corn in the food processor, we added it to chicken broth, heavy cream, monkfruit, butter, salt and xanthan gum to thicken it up a bit.

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

What’s the difference between potage and chowder?

Potage means a thick soup while chowder is more like a stew containing chunks of potatoes and meats or seafood.

Baby corn in a glass bowl.

How do you make a low carb friendly sweet cream corn soup?

As mentioned above, regular kernel corn contains quite a few carbs at around 41g per cup.  However, baby canned corn only contains 6g carbs per cup so we put it in a food processor and used it as an alternative in the cream corn soup.

Japanese cream corn potage soup served in a white bowl with a silver latte spoon.

What other soup recipes can you recommend?

Now, let’s get making this Japanese Cream Corn Potage Soup recipe!

  • Prepping Time 1M
  • Cook Time 4M
  • Total Time 5M
  • Net Carb/Serving ~1g
  • Servings 6

Ingredients

  • 28 oz Cans Chicken Broth
  • 14 oz Can Baby Corn (can sub with regular corn but use half the sweetener)
  • 2 tbsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
  • 3/4 Cup Heavy Cream
  • 1/4 tsp Salt
  • 1 tbsp Butter
  • 1/8 tsp Xanthan Gum (or thickener of choice)

Directions

1) Gather all the ingredients.

2) Drain the Baby Corn, rinse in cold water 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.

3) Add chicken broth into a large stove top pot and bring to a soft boil.  Once boiling, reduce heat to medium low, add in baby corn Baby Corn and cook for 1 minute until corn is softened.

4) Next add in heavy cream, salt, butter and Xanthan Gum.  Mix well until Xanthan Gum fully dissolves and then transfer to a serving bowl.  Enjoy hot!

Hope you enjoy your Japanese Cream Corn Potage Soup!

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More Recipes

keto cream corn portage soup in a red Dutch oven

Japanese Cream Corn Potage Soup

This Japanese Cream Corn Potage Soup is a sweet and creamy bowl of heaven! You get all the comforting flavors of this classic soup without the carbs!
5 from 4 votes
Course: Soup
Cuisine: Worldwide
Keyword: corn potage soup, Japanese cream corn soup, sweet corn soup
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 6
Print Recipe
Calories: 131kcal

Ingredients

  • 28 oz Cans Chicken Broth
  • 14 oz Can Baby Corn can sub with regular corn but use half the sweetener
  • 2 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 3/4 Cup Heavy Cream
  • 1/4 tsp Salt
  • 1 tbsp Butter
  • 1/8 tsp Xanthan Gum or thickener of choice

Instructions

  • Gather all the ingredients.
  • Drain the Baby Corn, rinse in cold water 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.
  • Add chicken broth into a large stove top pot and bring to a soft boil. Once boiling, reduce heat to medium low, add in baby corn and cook for 1 minute until corn is softened.
  • Next add in heavy cream, salt, butter and Xanthan Gum. Mix well until Xanthan Gum fully dissolves and then transfer to a serving bowl. Enjoy hot!

Video

Nutrition

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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4 Comments

  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!

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