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Feb 15, 2012 07:02 AM

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

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

    3 Replies
    1. re: ipsedixit

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

      Thanks so much, ipse dixit.

      1. re: laredo

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

    2. I use it in cornbread - it keeps it moist.

      3 Replies
      1. re: JerryMe

        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

          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

            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. 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

          These are great ideas! Thank you so much!

        2. 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

            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. "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

              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

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