2. Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. 3. Add the cornflour solution and let simmer for about 10 minutes. 4. Add the salt and the shredded chicken ...

A twist on the classic but in soup form! This Mexican street corn soup is pure comfort in ... try this cream of mushroom soup ...

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.

6. Place into a blender and blend until smooth. 7. Pour in a good portion of soup and garnish with sweetcorn and chopped herb of your choice.

"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 ...

Add sweet potatoes, a pinch salt and ¼ cup water ... pan doesn’t dry before potatoes cook through. Uncover and stir in corn, 1-2 tablespoons oil and ¾ of the scallions. Sauté until liquid ...

For me, sweetcorn soup and ... Monte creamed corn and dumped the contents into a pan. I then filled the can halfway with water and poured that in. I stirred to loosen the sweet, gloopy mixture.