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Japanese Corn Cream Soup with Butter Croutons

Author: Carmen Sakurai


  • 3 tblsp butter
  • 3 tbsp flour
  • 1 can 14.75 oz Cream Style Sweet Corn
  • 2 cups chicken stock
  • 2 cups milk
  • 1/2 tsp salt adjust to taste


  • Melt butter in a large saucepan.
  • Over low heat, slowly stir in flour.
  • Add half the chicken stock. Keep stirring to avoid lumps.
  • Add corn.
  • Add the rest of the chicken stock, bring to boil and simmer for approx. 15 mins.
  • Add milk and salt and heat through.