Not only can the liquid from canned chickpeas or beans produce wonderful foods, but the corn liquid can be kept for cold winter days, especially if you like warm, easy-to-make soups. This recipe is a great way to use your leftover canned corn and make it into a delicious and warm soup for those cold nights.
Method of Preparation:
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Drain the corn kernels and lightly blend in the food processor. Place the blended corn and corn liquid in a pot, add the spices with 2 cups of water and wait for the boil.
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In the meantime, mix the cornstarch or flour with a half cup of water until smooth. After boiling, add the mixture and continue cooking for about 10 minutes until it becomes thick.
Chef's Tip:
To upgrade to Chinese corn soup, add a teaspoon of soy and a teaspoon of sugar. When the soup is ready, mix an egg in a bowl and drip it into the soup while it is hot until the egg turns white.
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