Categories:Viewed: 49 - Published at: 8 years ago


  • 400 ml Milk
  • 1 can: 435 grams Canned corn (creamed corn)
  • 1 tsp Soup stock granules (Consomme bouillon powder)
  • 1 Salt, black pepper


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