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.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
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)
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.
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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