Corn Cream Soup

Toumorokoshi no kurīmusūpu トウモロコシのクリームスープ Corn Cream Soup is a comfort food for many Japanese people who remember their mothers preparing it when they had a cold, felt down, or as a treat. Though the Portuguese introduced corn to Japan in the sixteenth century, it seems that this yohshoku dish became popular much later: Most of the recipes I found online use either canned corn or canned creamed corn and a bouillon cube. This soup is very easy to make (with an immersion blender), but Knorr has packaged a version where you have only to add water.
Most recipes I found are thickened with a butter and flour roux, though there were a few thickened with katakuri-ko (片栗粉 arrowroot powder) or potato starch. The liquid in most recipes is milk, or light cream, but some use soy milk or just water. Most corn cream soups are smooth, but some include a few kernels of corn, chicken or crab. As with most home-style dishes, the recipes vary.
Corn Cream Soup, with Krab
Tomorokoshi No Kani-jiru
serves 2

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 cup water
  • 1 cup half-and-half
  • ¾ cups corn (be generous if you like a thicker soup)
  • ½ cup chopped green onions, white separated from green
  • ½ pound Krab torn into small pieces (or fresh crab meat)
  • ½ teaspoon ground white pepper
  • ½ teaspoon seasoning salt
  • 1 tablespoon soy sauce

In a deep pot, melt butter, add flour, and stir gently until blended; do not burn it. Stir in the white part of the onion. Pour dairy mixture into the pot gradually, stirring all the while. Add corn and cook for a few minutes until tender. Use an immersion blender to pureé the mixture until smooth. (or use a food processor or a blender)

Add Krab, pepper, salt, and soy sauce. Simmer until very hot and small bubbles form around the edge; do not boil. Adjust seasonings to taste. Garnish with sprinkles of the chopped onion greens when serving and serve hot.

I used 1 ½ cobs of fresh corn instead of canned because it was languishing in the fridge. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender.

Corny Japan
Who ever would think of putting corn and mayonnaise on pizza, putting corn on ramen, making corn ice cream (corn ice cream is tame compared to other Japanese flavors), and corn kit kats, or putting corn in a Mc Donald’s Happy Meal. Then there is a novelty Italian taiyaki (fish-shaped cookies usually filled with anko) filled with tomato sauce, cheese, tuna, corn, and a sausage. Corn is among the top three most popular canned  foods in Japan; it’s sprinkled on almost any Western-influenced dish, especially Italian foods.

3 thoughts on “Corn Cream Soup

    • Yes, it’s real comfort food. I’m curious to know if this soup is what you remember. I think this version is different from Chinese or Hong Kong style corn cream so I hope you enjoy it.

  1. Pingback: Cheese Grits, Japanese Style? « Tess's Japanese Kitchen

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