If you heard the term “corn potage,” you might not really know what it is. That is, unless you are Japanese or have had it before. Then you would be thinking “Mmmm-mmmm!” Corn potage is a Japanese style corn soup and one of the many dishes, that the Japanese adopted from the west and made their own, like “tonkatsu” (pork cutlet), “korokke” (croquette), and “hayashi rice” (hashed beef), etc. Potage is a French word, which means thick soup or stew, so this Japanese corn soup is thick, rich, creamy, corn-y, and sweet from the sweetness of the corn. It’s a beloved dish among the Japanese, and one of the most popular soups in Japan. You can find instant corn potage in every super market, and canned corn potage in vending machines! Yes, you heard that right, in vending machines. The machines keep the soup piping hot and I grew up consuming them on cold winter days on my way home from tutoring as a child. I would hold the hot can in my freezing hands, and sip the warm creamy corn goodness. It warmed you up from the inside out. This is a common winter ritual among Japanese, and everyone has similar stories from their childhood. So when it gets cold in the winter, I crave corn potage for its sheer awesomeness but also for the nostalgia.
Nothing stops me when I’m inspired so I got busy in the kitchen and came up with a raw vegan Japanese corn potage soup. I must say I was stoked with the results, and my inner child was too! It’s super easy to make and if you never had it, you are in for a treat.
Corn isn’t in season during winter so I had to use frozen corn. Eating in season is of course always best, but the heart wants what it wants. To prep for the soup, soak the cashews in water for 2-4 hours. Drain and rinse well.
Set aside a 1/2 cup of corn for later. Add all the ingredients into the blender except for the parsley and the 1/2 cup of corn you set aside. Blend until smooth.
Transfer the corn potage into a sauce pan or a small pot. Leave some corn for garnish from the 1/2 cup you had set aside, and add the rest into the soup. Heat on the lowest flame while stirring constantly. Check the temperature with a cooking thermometer often. Once the temperature rises to about 110°F (42°C), remove from the heat.
Transfer into bowls and garnish with some of the “garnish” corn you set aside and the chopped parsley. Be sure to dig in right away while it’s warm!
- 4½ cups fresh or frozen corn (set aside ½ cup for later)
- 1 cup cashews
- ¼ teaspoon nutritional yeast
- ¼ teaspoon onion powder
- ½ teaspoon salt
- Some freshly ground pepper
- 1 Tablespoon olive oil
- 2 cups water
- Soak the cashews in water for 2-4 hours prior to making the soup. Drain and rinse well. Set aside a ½ cup of corn for later. Add all the ingredients into the blender except for the parsley and the ½ cup of corn you set aside. Blend until smooth.
- Transfer the corn potage to a sauce pan or a small pot. Leave some corn for garnish at the end from the ½ cup you had set aside, and add the rest into the soup. Heat it up on the lowest flame while stirring constantly. Check the temperature with a cooking thermometer often. Once the temperature rises to about 110°F (42°C), remove from the heat.
- Transfer into bowls and garnish with some of the "garnish" corn you set aside and the chopped parsley. Serve immediately.
YUM!! Absolutely a gorgeous soup! Will become a regular dinner for sure. Thank you!
Hi Heidi,
Thank YOU so much! I’m so happy you like it! Yes, it’s definitely a regular in my house hold:)