Simple 3-Minute Homemade Specialty Corn Soup - milk

Method

• 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