Corn Potage is a easy corn soup that is very popular in Japan. You can find the creamy soup served in restaurants before dinner, as instant soup packets, in hotel breakfast buffets or (my favorite way) as a hot vending machine treat.
Japanese vending machines are a miracle of modern living! They are located EVERYWHERE so you can easily get water, coffee or other drinks when traveling, shopping or just taking a walk. They also have a fabulous setting that allows them to serve hot drinks in the fall and winter. It’s a sure sign of fall when you step up to a vending machine and see the red glowing light that indicate your selection will be served warm.
This long row of vending machines awaits visitors in the parking lot of Kinkaku-ji the location of the famous Golden Pavilion in Kyoto, Japan. The temple is the most famous temple in Japan and a UNESCO World Heritage site. It is visited by million of people each year so it needs a lot of vending machines!
When we lived in Japan, my kiddos loved getting hot drinks as a treat after a long day of touring temples. Here are my little cuties at the Heian-Jingu Shrine in Kyoto, Japan on a cool fall day.
My daughter always chose corn potage and my son always chose hot lemonade.
Now that we’re living back in the United States I miss the convenience and flavor of Japanese corn soup. Luckily it is an easy to replicate recipe. Corn potage is actually a French soup that the Japanese have adapted. It has a fresh, creamy corn taste and is the perfect comfort food.
I make my corn potage in the crock pot to make preparation and clean up a snap. You can also make it in a dutch oven on the stove top. It is a great soup to send in a thermos for school lunches and also freezes well.
- 1/2 cup white or yellow onion (finely chopped)
- 4 cups corn (fresh or frozen)
- 3 cups chicken or vegetable stock
- 3 cups milk (reserve ¼ cup)
- 3 Tbsp corn starch or arrowroot powder
- salt and pepper
- green onion (optional garnish)
Combine onion, corn, , milk, and stock in a crock pot.
Cook on low for 4-6 hours.
Use an immersion blender to puree the corn. You can leave some of the corn unblended to add texture.
Combine the corn starch or arrowroot powder with the remaining milk and stir well to eliminate lumps.
I hope you try making Corn Potage for a little taste of Japan.
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