Margarita's International Recipes


Vegan Corn Potage

Corn Potage

This is a vegan recipe.

Corn potage is a favorite comfort food in Japan. It's sold from vending machines all over, and powdered versions make it easy to make at home. But you can also easily make it from scratch.

While Japanese corn potage is not traditionally vegan, it's easy enough to make a vegan version by using non-dairy milk. I used oat milk, my daughter's favorite, which has the advantage of being particularly creamy. The original recipe asked for the soup to be thickened with cornstarch, but I didn't think it was necessary. You can garnish the soup with sliced green onions, but my daughter is not fond of them.


Vegan Corn Potage


  • 1/4 cup finely chopped onion
  • 1 lb corn kennels (fresh or frozen)
  • 2 cups vegetable stock
  • 1 1/2 cups non-dairy milk
  • salt & pepper to taste


Combine onion, corn, vegetable stock and milk in a small cooking pot. Cook on very low heat for 4 hours. Using an immersion blender, puree soup.

Season with salt and pepper to taste.

Adapted from a recipe at Bren Did

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