All that's really necessary are a few pantry staples and a bit of imagination, which is exactly true of creamy corn soup. Using canned corn as a base, a wonderfully decadent and deeply nuanced ...

Purée corn to form a liquid ... (Work in batches if necessary.) Purée until soup is completely smooth, about 2 minutes. Ladle soup, warm or chilled, into bowls and garnish with chives.

I always keep a few cans in my pantry. One day I decided to include it in this fast and flavorful soup. It was a hit ... then add the rest of the ingredients, except for the corn and cilantro. Bring ...

The making of traditional corn soup is knowledge that has been passed down through multiple generations of the Six Nations of the Grand River in Ontario. For Karl Docksteader, making the soup ...

Saute onion and garlic in olive oil for 2 minutes. 2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool ...

Corn chowder is a thick, cream-based soup similar to New England clam chowder, but with clams swapped out for sweet corn. We love adding bacon, potatoes and shrimp to classic corn chowder ...

"It really does tick all the boxes," says the cookbook author of this soup filled with wonton noodles, stir-fried chicken, corn and egg Sabrina Weiss is the Editorial Assistant of PEOPLE's food ...

5. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. 6. Add the vinegar and serve hot. 7. *Alternatively, you can crush some boiled corn, add enough water to make it ...