I made a delicious Thai crab and corn soup with coconut milk a few days ago. I tasted it today and it didn't taste as good and tasted really lemony. The soup has lemongrass but I don't think that's it. Someone told me that the corn in corn chowder gives off citric acid as it ages. I did a search online and was thinking of reheating the cold batch of soup and adding baking soda to neutralize the acidity. Anyone have any advice? I really don't want to throw it away!