To make this creamy corn soup vegan or dairy-free, you can substitute the all-purpose cream with coconut cream or a plant-based cream alternative. Additionally, use vegetable stock instead of chicken stock to maintain the flavor while keeping it plant-based.

Creamy corn soup pairs wonderfully with crusty bread, a fresh garden salad, or grilled cheese sandwiches. You can also serve it with a side of roasted vegetables for a more filling meal.

To store leftover creamy corn soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. If you want to keep it longer, consider freezing it for up to 2 months. Just remember to reheat it gently on the stove, adding a splash of water or stock if it thickens too much.

Yes, if you want to substitute the fish sauce, you can use 1 tsp. of dashi, patis, or any ordinary fish sauce.

To make the creamy corn soup, simply combine one can of cream-style corn, chicken stock, all-purpose cream, and fish sauce in a pot. Stir to mix the ingredients, then simmer on medium-low heat for about 4 minutes. Adjust the seasoning to taste, and feel free to add your favorite garnishes like Parmesan cheese or chopped parsley before serving.