Stopped dumping canned corn straight into the pot, game changer for chili

Used to just crack open a can of corn and dump it in with the beans and tomatoes, juice and all. Then my buddy Dave watched me do it and said you're basically boiling your chili in corn water, drain that first. Tried it one night last month with a cheap can of diced tomatoes too, drained those as well. Now my chili actually tastes like chili instead of watery sweet mush, and it thickens up in half the time. Anyone else finally start draining stuff they used to dump in blindly, or am I the last one to figure this out?

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