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!
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).
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.
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)
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.