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In a large pot or Dutch oven, melt the butter over low heat. Add the diced onion and sauté until it becomes translucent, about 5-7 minutes.

Add the drained sweet corn (if using canned) to the pot with the sautéed onions. Pour in the water and stir in the paprika.

Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 to 15 minutes to allow the flavors to meld.

Carefully transfer the cooked corn mixture from the pot to a blender. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Blend until the mixture is very smooth. For an extra smooth soup, you may strain it through a fine-mesh sieve to remove any corn skin pieces, if desired.

Pour the blended soup back into the pot. Stir in the heavy cream and milk.

Simmer the soup over low heat for another 10 minutes, stirring occasionally, until it is heated through and slightly thickened.

Taste the soup and adjust seasoning with additional salt and pepper as needed to suit your preference.

Serve the Japanese sweet corn soup warm. Garnish with a drizzle of olive oil, a sprinkle of crispy garlic chips, and freshly ground black pepper, if desired.


In a large pot or Dutch oven, melt the butter over low heat. Add the diced onion and sauté until it becomes translucent, about 5-7 minutes.

Add the drained sweet corn (if using canned) to the pot with the sautéed onions. Pour in the water and stir in the paprika.

Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 to 15 minutes to allow the flavors to meld.

Carefully transfer the cooked corn mixture from the pot to a blender. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Blend until the mixture is very smooth. For an extra smooth soup, you may strain it through a fine-mesh sieve to remove any corn skin pieces, if desired.

Pour the blended soup back into the pot. Stir in the heavy cream and milk.

Simmer the soup over low heat for another 10 minutes, stirring occasionally, until it is heated through and slightly thickened.

Taste the soup and adjust seasoning with additional salt and pepper as needed to suit your preference.

Serve the Japanese sweet corn soup warm. Garnish with a drizzle of olive oil, a sprinkle of crispy garlic chips, and freshly ground black pepper, if desired.
