Is it made of the kind of things sold in the supermarket that specialize in making corn soup? Or is it made of corn kernels? But no matter which one is used, it should be cooked over low heat and seasoned (sweet or salty). If possible, you can add an egg (scattered), add a few soaked Lycium barbarum (corn soup is yellow and add a few Lycium barbarum, which is nutritious and beautiful), and finally add water and starch (water and raw flour are mixed to make a bowl). Add it slowly until the corn soup feels thick, and you will be familiar with it after adding it a few times. You can ask if you don't understand.