Simple 3-Minute Homemade Specialty Corn Soup

1. 1

   Combine the corn and milk in a pot and heat.

2. 2

   Add the soup stock, flavor with the salt and black pepper, and it's complete!

3. 3

   !

4. 4

   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.

5. 5

   For every can of creamed corn, use one can worth of milk.

6. 6

   This will save you the time and trouble of measuring out the milk!

7. 7

   Creamed corn develops a thin film in the can.

8. 8

   If this concerns you, before putting it in the pan send it through a strainer to drain for a smoother soup.

9. 9

   If using a can of sweet corn (190 g), then use one can's worth of milk, or 1 cup (200 ml).

10. 10

    Use 1/2 teaspoon of soup stock.

11. 11

    Also check out my Simple 3-Minute Chinese-Style Corn Soup with Egg Recipe

* Per serving · 4 servings · Values may vary.

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