Translation guide
A creamy soup made from corn, often pureed or with corn kernels in a milk or cream base. In Japanese, this is typically referred to by the borrowed term コーンポタージュ, but other expressions exist depending on style.
The most common Japanese term for a smooth, creamy corn soup, often served in Western-style restaurants or as a packaged soup.
The standard Japanese term for cream of corn soup, borrowed from English 'corn potage'. It refers to a thick, pureed corn soup, often served as a starter in Western-style meals.
今日のスープはコーンポタージュです。
Today's soup is cream of corn soup.
A more general term for corn soup, which can include both creamy and non-creamy versions. Often used for instant or canned soups.
コーンスープの素を買った。
I bought instant corn soup mix.
A more descriptive phrase using the Japanese word for corn (とうもろこし) and the French-derived ポタージュ (potage). It emphasizes the corn ingredient and is sometimes seen on menus.
このレストランのとうもろこしのポタージュは絶品だ。
The cream of corn soup at this restaurant is exquisite.
A thinner, egg-drop style corn soup often found in Chinese restaurants in Japan, distinct from the creamy Western version.
In Chinese restaurant contexts, コーンスープ usually refers to a clear, starchy soup with corn and egg, not the creamy Western style. Context clarifies the type.
中華料理屋でコーンスープを頼んだ。
I ordered corn soup at the Chinese restaurant.
Specifically refers to egg and corn soup, highlighting the egg component common in Chinese-style corn soup.
たまごコーンスープはふわふわの卵が入っている。
Egg corn soup has fluffy eggs in it.
コーンポタージュ specifically refers to a thick, pureed, creamy corn soup (potage style). コーンスープ is a broader term that can include both creamy and clear types, such as Chinese-style corn soup with egg. In supermarkets, instant 'corn soup' is usually labeled コーンスープ, but the creamy ones are often also called コーンポタージュ.
クノールのコーンポタージュはクリーミーでおいしい。
Knorr's cream of corn soup is creamy and delicious.