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What to do with two cans of cream of corn? Soup?

laredo Feb 15, 2012 07:02 AM

I found two cans of cream of corn soup in the pantry and would like to "use them up" but not have to go to the grocery store.

Does anyone have an idea for something easy? Preferably soup.....I have the usual basics on hand.

Thanks for your help!

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  1. ipsedixit RE: laredo Feb 15, 2012 07:15 AM

    Aside from soup, I would incorporate it into scrambled eggs. You'd be surprised how good it is.

    3 Replies
    1. re: ipsedixit
      laredo RE: ipsedixit Feb 15, 2012 07:32 AM

      Ah ha! I would never have thought of scrambled eggs! What about proportions? Ingredients, etc?

      Thanks so much, ipse dixit.

      1. re: laredo
        ipsedixit RE: laredo Feb 15, 2012 08:19 PM

        I basically eyeball it. Usually 3:2 ratio of eggs to corn.

        1. re: ipsedixit
          laredo RE: ipsedixit Feb 16, 2012 09:41 AM

          Thank you, ipse dixit!

    2. JerryMe RE: laredo Feb 15, 2012 07:35 AM

      I use it in cornbread - it keeps it moist.

      3 Replies
      1. re: JerryMe
        truman RE: JerryMe Feb 15, 2012 07:39 AM

        I only buy creamed corn for Triple Corn Spoon Bread:
        1 box of cornbread mix (you could probably DIY with cornmeal, etc.)
        1 can of corn, drained
        1 can of creamed corn
        1 small onion, chopped (1/2 C or so)
        3 T butter, melted
        1 C sour cream

        Mix everything. Spray a 8x8 pan with nonstick spray and pour in the batter. Bake 1 hour at 350F.
        If you double the reciple, use a 9x13 and check the baking time (it may take a little longer since it will be a bit taller).

        1. re: truman
          PotatoPuff RE: truman Feb 15, 2012 08:12 AM

          I make a similar recipe called corn pudding - way more butter (1 stick), half the sour cream and no onion. Paula Deen makes it too, calls it corn casserole, but hers has cheese on top.

          1. re: PotatoPuff
            attran99 RE: PotatoPuff Feb 15, 2012 09:35 AM

            Ditto to the corn casserole idea. For one batch: 1 can creamed corn, 1 can corn, 1 stick of melter butter, 1 cup sour cream, 1 box of Jiffy corn muffin mix. Combine all ingredients, and bake in 350 degree pre-heated oven for 45 mins. Paula Deen's recipe uses cheese. I find it unecessary. If you make a double batch, I would keep the butter at 1 stick and use light or 1 1/2 cups non-fat sour cream.

      2. h
        heather_kaye RE: laredo Feb 15, 2012 07:54 AM

        My favorite thing is this copy-cat Chili Sweet Corn Chowder recipe - I used it as an appetizer for a pseudo-Mexican-themed dinner party, and shouldn't have bothered with anything else.

        1 tablespoon olive oil
        1 medium onion, chopped
        1 garlic clove, crushed
        4 cups chicken stock (made from cubes is fine)
        1 cup frozen corn kernels
        1 15 oz can creamed corn
        1 medium potato, chopped coarsely
        1/4 cup cream (optional)
        white pepper
        plain corn chips (optional)
        ground black pepper
        2 tablespoons fresh chives, chopped

        Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.

        Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.

        Blend or process the soup until smooth adding white pepper to taste.

        Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.

        Serve soup topped with crumbled corn chips, pepper and chives.

        1 Reply
        1. re: heather_kaye
          laredo RE: heather_kaye Feb 15, 2012 08:08 AM

          These are great ideas! Thank you so much!

        2. paulj RE: laredo Feb 15, 2012 10:01 AM

          Corn fritters. I eyeball the proportions, but basically I am making a pancake like batter, using the creamed corn as the main liquid - i.e. eggs, flour, baking powder.

          But wait, are we talking about creamed corn, or a condensed soup akin to cream of mushroom?

          1 Reply
          1. re: paulj
            lidia RE: paulj Feb 15, 2012 04:13 PM

            My mom used to make these corn fritters (pancakes w/cream of corn). I think her recipe was from an older Fannie Farmer cookbook, but I could be wrong. As kids we loved them!

          2. d
            dfrostnh RE: laredo Feb 15, 2012 11:08 AM

            "Chinese Pie" is popular at our house. It's simply sauteed ground beef and onions put in a greased casserole dish with a layer of corn (can mix one can of corn and one can of creamed corn) with a final layer of mashed potatoes. Bake at 350 deg F for at least 30 minutes.

            2 Replies
            1. re: dfrostnh
              paulj RE: dfrostnh Feb 15, 2012 11:24 AM

              This is a Maine/Quebec version of shepherds/cottage pie (or hachis Parmentier), possibly better known by its Quebecois name, Pâté chinois.

              1. re: dfrostnh
                paulj RE: dfrostnh Feb 15, 2012 08:11 PM

                This version from Nadia G uses a mix of potatoes in the topping, and fresh corn plus cream for the middle layer

              2. Emme RE: laredo Feb 15, 2012 07:56 PM

                use it in a variation of Chicken Divan... my mom used to make it (one of the few things she did) with low-fat cream of chicken, mayo, chicken, broccoli, bread crumbs...

                or i'd use it in a savory bread pudding... with some scallions, chipotle in adobo, maybe some mushrooms...

                1. Cherylptw RE: laredo Feb 15, 2012 11:34 PM

                  Sticking with soup ideas, you could use it in a corn/potato chowder (sweet potatoes are nice also) or a corn soup with dumplings; chorizo would be a nice addition to the dumpling mix to give the soup some body and a kick or even adding cooked chicken and some herbs to the dumpling mix. Corn souffle is another option.

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