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 Recipe ID: 692746
Story Behind this Recipe
I love corn soup. Since I wanted to enjoy an easy corn soup at home, this is what I came up with. It's almost unbelievably simple, but very delicious. It's my specialty.
The bottom of the pan will burn easily, so once it starts bubbling, use a wooden spatula or similar utensil to slowly mix while heating. Cook over medium heat, but watch carefully and adjust as needed. I use a 435 g can of Aohata brand creamed corn.