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From Canned Corn to Corn Soup

Vegetarian Vegan Low-Calorie

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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:

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.
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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Related Topics: leftovers , easy to make , quick recipes , soup , canned corn , corn

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