Simple 3-Minute ♪ Homemade Specialty Corn Soup
I love corn soup.
Since I wanted to enjoy an easy corn soup at home, this is what I came up with.
It's almost unbelievably simple, but very delicious. It's my specialty.
The bottom of the pan will burn easily, so once it starts bubbling, use a wooden spatula or similar utensil to slowly mix while heating.
Cook over medium heat, but watch carefully and adjust as needed.
I use a 435 g can of Aohata brand creamed corn. For 4 servings. Recipe by Banyangarden
Simple 3-Minute ♪ Homemade Specialty Corn Soup
I love corn soup.
Since I wanted to enjoy an easy corn soup at home, this is what I came up with.
It's almost unbelievably simple, but very delicious. It's my specialty.
The bottom of the pan will burn easily, so once it starts bubbling, use a wooden spatula or similar utensil to slowly mix while heating.
Cook over medium heat, but watch carefully and adjust as needed.
I use a 435 g can of Aohata brand creamed corn. For 4 servings. Recipe by Banyangarden
Cooking Instructions
- 1
Combine the corn and milk in a pot and heat. Add the soup stock, flavor with the salt and black pepper, and it's complete!!
- 2
Time-Saving Technique: After emptying the creamed corn out of the can, add the milk to the can to get any remaining bit of the creamed corn.
- 3
For every can of creamed corn, use one can worth of milk. This will save you the time and trouble of measuring out the milk!
- 4
Creamed corn develops a thin film in the can. If this concerns you, before putting it in the pan send it through a strainer to drain for a smoother soup.
- 5
If using a can of sweet corn (190 g), then use one can's worth of milk, or 1 cup (200 ml). Use 1/2 teaspoon of soup stock.
- 6
Also check out my Simple 3-Minute Chinese-Style Corn Soup with Egg Recipe
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