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From Canned Corn to Corn Soup

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.

Prep Time 20 minutes
Serves: 3
Difficulty Level: Low
From Canned Corn to Corn Soup
Ingredients:
Canned corn - 1 can (keep liquid)
Cornstarch - 1 tbsp.
Water - 2 cups (boiling)
Dry soup mix - 1 tbsp.
Salt and Pepper - for seasoning
Eggs - 1 (optional)
Sugar - 1 tsp. (optional)
Method of Preparation:
  1. 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.
  2. 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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