Destinations Magazine

Recipe: Japanese Sweetcorn Soup

By Emma @glasgowfoodie

Sweetcorn Soup from vending machine

Japanese Corn Potage

We never knew how popular sweetcorn soup was in Japan.  It was served at breakfast in our hotel, as a side in restaurants and even hot in cans from vending machines. Since coming back I’ve been missing this comfort food.  Post holiday blues meant we decided to whip together some soup. It’s easy to make and cheap as well.


Sweetcorn soup from Big Boy Restaurant, Japan

Recipe: Japanese Sweetcorn Soup Recipe: Japanese Sweetcorn Soup Save Recipe Print Recipe
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  • 25g/1oz butter
  • 2 Tbsp flour
  • 1/2 onion, finely chopped
  • 250g/9oz corn kernels (frozen, canned or fresh)
  • 250ml chicken stock
  • 250ml milk


  1. 1/2 onion, finely chopped
  2. 25g/1oz butter
  3. 2 Tbsp flour
  4. 250g/9oz corn kernels (frozen, canned or fresh, or creamed corn)
  5. 2 cups chicken stock
  6. 2 cups milk
  7. generous salt and pepper
  8. a stick blender
  9. Melt butter in a saucepan.
  10. Fry the onion in the butter until translucent.
  11. Remove from heat and Stir in flour.
  12. While stirring, slowly add half the chicken stock, over low heat.
  13. Stir well to avoid lumps.
  14. Add corn.
  15. Blend until the consistency you like.
  16. Add the rest of the chicken stock.
  17. Bring to boil and simmer 10-20 min.
  18. Add milk, salt and pepper to taste.
6.6.4 Foodie_Explorers_Corn_Soup2

home made version

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