Canned Corn Soup. Canned Corn Soup

Delicious, bright and aromatic soup from canned corn will brighten your day and cheer up. 10 delicious recipes - for you!

frozen green peas - 2 tablespoons
canned corn - 160 gr
olive oil - 2 tablespoons
carrots - 1 pc
celery stalks - 1 piece
garlic - 1 clove
potatoes - 1 pc
onion - ½ piece
milk - 500 ml
wheat flour - 1 tbsp.

Serve immediately! Bon Appetit!

Recipe 2: chicken soup with canned corn

Chicken legs - 4 pieces
Rice - 2 tbsp. spoons
Corn - 1 jar
Leek or green onions - 30 gr
Sweet pepper - 1 piece
Salt to taste

Before making a soup with rice and corn, you should choose the right dishes. Try to take large dishes, as the chicken broth foams a lot and the amount of soup may decrease by one serving.

First of all, you need to cook the meat. You can use any part of the chicken - legs, wings, or breast. Before cooking, the meat should be washed well in cold running water.

Put the legs or wings in water and put on medium heat. As soon as the meat boils, reduce the heat and cook for another 20 minutes until fully cooked.

During this time, vegetables and rice should be prepared.

Cut sweet peppers into strips or rings. You can take a frozen blank for the winter.

Chop the onion finely, if you are using onions, it is better to chop the onions into thin rings.

Canned corn needs to be filtered from the brine in which it is stored.

Rice is best taken round - it boils better. Wash the rice in cold water several times to remove excess starch.

After the water is clear and clear, pour water over the washed rice and leave to swell for 5-10 minutes.

The recipe for canned corn soup is also suitable for preparing a hot dish with fresh and frozen grains. In this case, they will need to be thrown away from cooking with the meat.

When the meat is done, add the soaked rice to the soup.

Cook over medium heat for 10 minutes, then add the prepared vegetables.

Bring the corn and chicken soup to a boil, reduce heat, and cook for another 10 minutes. You can add some fresh herbs or roots to taste.

Diet soup can be served at the table.

Recipe 3: soup with canned corn and spaghetti

chicken (fillet) - 200 g
canned corn - 4 tbsp. l.
spaghetti - 50 g
potatoes - 200 g
onions - 50 g
carrots - 100 g
dill - 4-5 branches
sunflower oil - 2 tbsp. l.
spices and salt - to your taste

Peel the carrots and onions, rinse the chicken. Cut half the carrots into slices and send to the pan, then cut the fillets and add too. Add a third of the onion there, add water and put on medium heat. Let the chicken broth simmer for 10-15 minutes.

Send peeled and chopped potatoes to the soup, and you can cut them either into cubes or into oblong strips. Before adding potatoes to the pot, be sure to remove the foam that has formed on top.

After 10 minutes, you can add spaghetti, canned corn, and spices and salt to the soup pot. Let the soup simmer for at least 5 minutes over low heat.

Pour oil into a pan, fry the remaining chopped vegetables, namely onions and carrots in it (no more than a minute over medium heat).

Dill or other herbs (for example, cilantro, parsley, basil, etc.) should be added to the pan when the corn soup is completely cooked and turned off.

When pouring the soup, make sure that all the ingredients (chicken, corn, potatoes, etc.) are caught in each plate. And it's best to eat it right after cooking. When reheated, such a corn soup will lose some of its taste, so it is recommended to cook it "at one time".

Recipe 4: meat soup with canned corn (with photo)

meat - 300 gr
potatoes - 2 pieces
corn - 1 can
carrots - 1 pc
onion - 1 piece
beans - 100 gr
tomatoes in own juice- 200 gr
frying oil
salt pepper

Let's prepare the meat broth.

Fry carrots and onions in vegetable oil.

Add chopped potatoes, frying, salt to the broth.

Then frozen beans, tomatoes and corn.

Cook over low heat for about 20 minutes until the potatoes are tender.

Bon Appetit!

Recipe 5: lean soup with canned corn (with photo)

Potatoes - 4-5 pcs.
Fresh or canned corn - 1 tbsp.
Bulgarian pepper - 2 pcs.
Egg - 2 pcs.
Bulb onions - ½ pc.
Carrots - ½ pc.
Salt to taste

Peel and cut the potatoes into small cubes. We send to cook in boiling water for 10 minutes.

If you have fresh corn, then add it along with the potatoes. We clean the head of cabbage with a knife and throw it into the water. And if it is canned, then we put it at the very end along with the frying.

Chop the onion and fry until transparent.

Then put the grated carrots on a coarse grater and fry for 3 minutes until soft.

Cut the bell peppers into strips and send them to the vegetables in the pan to fry for 4-5 minutes.

When the potatoes are almost ready, add vegetables and eggs.

Beat the eggs with a fork and pour in a thin stream into the soup, stirring it.

And it's time to add the canned corn.

Let it boil for another 5 minutes, so that the eggs are boiled and the pepper becomes soft. Salt and pepper to taste. You can also add greenery.

The egg soup turns out to be very tender and tasty.

Recipe 6: soup with canned corn and chicken

Corn soup is served hot as the first dish to the dinner table. If desired, each portion of this dish can be seasoned homemade sour cream or cream. This soup is ideally complemented by croutons with cheese or croutons. Although it is pleasant to savor it with ordinary fresh bread.

corn - 1 can
sweet red pepper - 1 pc.
onion - 1 piece
carrots - 2 pieces
celery - 2 stalks
ginger - 1 small piece
green onions - 2-3 stalks
cilantro - 2-3 branches
chicken broth (unsalted) - 2 l
boiled chicken (fillet) - 500 gr
olive oil - 1 tablespoon
salt pepper

First of all, we start preparing vegetables. Peel onion, a slice of ginger root and a carrot. We cut off the rhizome of green onions, and the stalk of pepper. Then thoroughly rinse these vegetables together with celery stalks and cilantro sprigs under cold running water. Dry with paper kitchen towels, place them one by one on a cutting board and cut. Medium diced onions.

Chop green onions and cilantro.

Cut the carrots into rings or rub on a coarse grater.

Sweet peppers - straws.

Celery - slices.

Leave the ginger piece intact.

We disassemble the boiled chicken into fibers and lay out the chopped products on separate deep plates.

We drain the liquid from the corn jar.

Now we turn on the fire to a medium level, put a deep saucepan with a thick bottom on the stove and pour 1 tablespoon into this container olive oil... When the oil warms up slightly, put the carrots in a saucepan and simmer for 2 - 3 minutes. Then add onions to it and Bell pepper... Simmer these vegetables together until soft for another 3 minutes, stirring occasionally with a kitchen spatula.

Now pour 2 liters of chicken broth into a saucepan, add a piece of peeled ginger and slices of celery. Raise the heat to a high level, bring the broth to a boil, and again reduce the temperature to medium. Cook vegetable stew 5 minutes. Then add corn grains to the pan and cook the soup for 7 minutes.

After 7 minutes, using a slotted spoon, remove the ginger root from the pan. Add chicken meat, green onions, cilantro to this container, salt and black to taste ground pepper... Cook the first hot dish for another 2 - 3 minutes. Then turn off the stove and infuse the soup under the lid for 10 - 12 minutes. Then pour it into plates using a ladle and serve it to the dining table.

Recipe 7: soup with canned corn and cheese (step by step with a photo)

1-2 medium potatoes
1 medium carrot
1 medium onion
2-3 cloves of garlic
1 small red bell pepper
1.5 liters of chicken stock
some boiled chicken (not necessary, I just left it from the soup set, so I decided to add)
1 can canned corn
2 processed cheese
some fresh greens
Little vegetable oil for sautéing.
salt and pepper to taste.

In a thick-walled saucepan, sauté the onions, garlic and carrots in a little vegetable oil.

Add potatoes to the rest of the vegetables, pour over chicken broth... Let it boil, then reduce the heat and cook for 15 minutes (until the potatoes are ready).

When the potatoes are ready, add processed cheese(it is better to cut it into pieces to dissolve faster). Season the soup with salt and pepper.

When the cheese is completely dissolved, add the corn (after draining the liquid from it).

Chop the herbs finely. When the soup boils again, add the herbs and remove from heat.

Serve the soup hot. Bon Appetit!

Recipe 8: canned corn soup with chicken broth

corn - 1 can
chicken broth - 600 ml
processed cheese - 50 gr
salt, pepper, herbs, garlic, turmeric

Pour chicken broth into a saucepan.

Add melted cheese to the soup (it is better to cut it into pieces so that it dissolves faster). Bring to a boil and simmer.

Meanwhile, pour half a can of canned corn into a blender and whisk.

Many people like salads that contain canned corn. For example with crab sticks, shrimps, mushrooms and chicken. Delicious snacks are obtained.
On New Year's Eve, many housewives buy several jars of peas and corn - a sacred cause!

Many have never cooked canned corn soup in their lives. It just never occurred to me that the first course could be made not only with cereals, noodles, raw vegetables, but with the same success, open a jar of sweet corn, get vegetables from the refrigerator and prepare a wonderful tender dish.

It happens that you come running home from work hungry. You open the refrigerator, and there is a can of canned corn, half a pack of butter, potatoes and some other vegetables. What to cook? This is where the idea of making a delicious soup with canned corn, potatoes and other vegetables comes to mind.

The dish will turn out delicious and nutritious. It can be served for a regular mid-week lunch, as well as on New Years and other holidays. Try this chicken corn soup!

Structure

600 or 700 g chicken fillet;

650 to 700 g of canned corn;

from 60 to 700 g of potatoes;

from 100 to 125 g of onions;

75 g parsley root;

100 g carrots;

75 celery root;

1 tbsp. l. salt (or according to your taste);

2 or 3 tbsp. l. good brand butter;

½ bunch of dill or parsley;

¼ h. L. favorite spices for the first courses.

Cooking

Preparation (for 8 servings). The soup is cooked for about 50 minutes.

Rinse the potatoes under running cold water. Peel it and cut it into 4 or 6 pieces. You will get large cubes.
Pre-cook the broth from chicken fillet: Rinse the meat under cold water, place in a 3 liter saucepan. Light a medium heat and bring the broth to a boil. The meat will be ready in 1 hour.
Toss the coarsely chopped potatoes into the boiling broth. Let it cook until half cooked for about 10 minutes.
Rinse under cold water and peel the onion, then the parsley root and celery with carrots. Carefully cut all vegetables into strips.
Take a frying pan and put it on high heat, when it warms up, throw in a piece of butter. Has it melted? Spread out the pre-cut vegetables. Pass them with medium heat. Stir every few minutes. And so let them roast until half cooked.
Toss in a saucepan all the vegetables that have been browned and let cook for 5 to 10 minutes.
Remove the chicken from the pan and cut it into small pieces. Add meat to soup.
It's time to open the tin or glass jar with corn.
It's time to open the corn tin or glass jar. Put it in the soup along with the juice in the jar, let it cook for another 10 to 15 minutes. along with vegetables. Add spices, season with salt and turn off the soup.
Rinse the greens thoroughly under a stream cold water and chop finely.
When serving, pouring the flavorful soup into bowls, add a pinch of herbs to each serving.

Easy to prepare and hearty soup with canned corn, chicken and vegetables is ready. Help yourself! Serve it with wheat or rye bread... You can make croutons. Any bread or loaf is suitable for this. Fry the slices in sunflower oil on 2 sides. Squeeze a strip of your favorite mayonnaise onto one. You can squeeze out a clove of garlic and spread over 2-3 croutons. Or put circles on top pickled cucumber, hard cheese... Someone prefers toast, they just brown, and there are no extra kilocalories from sunflower oil... Choose what flavorful soup is with, according to your taste - and bon appetit!

I want to make a reservation right away. Tastier soup with corn is obtained from young cobs or freshly cooked corn. Frozen corn is also suitable (boil it separately before adding it to the broth). However, given that the corn season is still far away, soup can be made from canned. It will turn out to be no less tasty. Only the scent is a little different.

Cooking steps:

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1) Prepare the broth. Any piece of boneless pork is needed. Wash the meat and put it in boiled water. Cook.

Alt = "(! LANG: 2) As soon as the foam begins to collect, you need to reduce the heat and constantly collect it. The transparency of the broth depends on how well the foam is collected. Cook for 10 minutes. Then take out the meat and cut it into small cubes, again send them to the broth and cook on low heat until the meat is cooked under a covered lid.

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2) As soon as the foam begins to collect, you need to reduce the heat and constantly collect it. The transparency of the broth depends on how well the foam is collected. Cook for about 10 minutes. Then take out the meat and cut it into small cubes, send them back to the broth. Cook over low heat until the meat is cooked under a covered lid.

Alt = "(! LANG: 3) Simultaneously with the addition of the chopped meat, put in the broth and potatoes, peeled and diced. The foam will begin to gather again - be sure to collect.

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3) In parallel with the addition of the chopped meat, put in the broth and potatoes, peeled and diced. The foam will begin to collect again - be sure to collect.

Alt = "(! LANG: 4) As soon as the potatoes are half-cooked, add corn. I put canned. If fresh is added, it must be boiled in salted water until cooked. If you plan to add young corn cobs, then in broth they are placed after the carrots.

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4) Once the potatoes are half cooked, add the corn. I put canned. If fresh is added, then it must first be boiled until tender in salted water. If you plan to add young cobs of corn, then they are placed in the broth after the carrots.

Alt = "(! LANG: 5) Now it's time for carrots. Cut them into small cubes and send in 7 minutes after adding corn (if canned). Salt to taste.

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5) It's time for carrots. Cut it into small cubes and send it in 7 minutes after adding corn (if canned). Salt to taste.

Alt = "(! LANG: 6) Chop the young onions and garlic. I chop them into large rings. Chop the dill finely. Add the herbs to the soup.

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6) Chop the young onion and garlic. I cut them into large rings. Chop the dill finely. Add the herbs to the soup.

Alt = "(! LANG: 7) There should be a lot of greens in the soup. Cook for another minute or two and, turning off the heat, leave to rest on the stove. Soup with corn is ready. Serve and serve for lunch.

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7) There should be a lot of greens in the soup. Cook for another minute or two and, turning off the heat, leave to rest on the stove. Corn soup is ready. Serve and serve for lunch.

Ingredients:

Pork 200-250 g, potatoes 2-3 pcs., Carrots 1 pc., Corn 100 g, young onions 50 g, young garlic 2 pcs., Dill 50 g, salt to taste.

This Japanese corn soup is one of my favorite first course options. In fact, this is a puree soup made from corn kernels with a minimum amount of spices and has a very delicate taste and creamy texture.

This soup is also often called “creamy soup without cream,” because during the grinding process, the corn kernels turn into gruel. milky and secrete a juice that tastes and consistency resembles cream.

Japanese corn soup is made from a minimal amount of ingredients, but you can also afford culinary experiments with them - by replacing some of the basic ingredients, you can prepare an even more dietary or vegetarian version of the dish.

This soup can be made with fresh or frozen corn. I especially liked the last option - frozen corn kernels can be stored in the freezer for months, and if necessary, a warming and delicious soup can be prepared in a few minutes.

Ready-made corn soup has a very delicate creamy taste and delicate aroma. The soup is thick and nutritious, but incredibly light. Try this sunny Japanese corn soup that you like ?!

Prepare your ingredients.

Cut off the corn kernels from the head or defrost the corn.

Place the saucepan over medium heat. Melt butter by adding a drop of vegetable.

Add the chopped onions and, stirring occasionally, sauté over low heat until the onions are soft and translucent.

Add flour and fry everything together for another 1 minute.

Stir in broth or water. Stir well to dissolve all the flour and no lumps remain.

Increase heat to medium and bring broth to a boil. Add corn kernels, a pinch of salt and pepper, 1-2 bay leaves.

Bring the mixture to a boil and cook for 10-15 minutes, until the corn kernels are tender.

Remove the bay leaf and grind the corn kernels with a hand blender. Pour in the milk and, while stirring, bring the mixture to a boil again.

Cook the soup over low heat for another 5-10 minutes. Season with salt and ground black pepper to taste.

Japanese corn soup is ready!

Serve the finished soup sprinkled with a pinch of green onions. Bon Appetit!

First you need to prepare all the vegetables - bake something, fry something. Yes, this soup will require body movements, but, at the same time, the result is excellent! Although ... as they say, there are no comrades in taste and color ... However, let's continue.

The first step is to bake the peppers in the oven. It will take at least an hour at a temperature of 200 degrees. In the process, you will need to turn them over once. We bake until black and tan.

While the peppers are baking, do the rest. Peel the pumpkin, cut into large cubes. Add half a liter of broth, chopped pumpkin to a saucepan and cook until the last is cooked. The cooking time depends on the type of pumpkin. Most often it is 10-20 minutes. Pierce the pumpkin with a fork; if done, it will be absolutely soft.

Rinse the leeks thoroughly and cut into half rings. Together with the light part, I always use the juicy, green part. Peel and chop the garlic. Cut the chili into strips.

Heat a frying pan, add a couple of tablespoons of vegetable oil and fry for 2-3 minutes.

It is better to remove the skin from tomatoes. To do this, pour boiling water over them, let stand for about a minute or a little less, then drain the hot one, and fill it with cold water. Thirty seconds - and the tomatoes will perfectly get rid of the skin.

Cut the tomatoes into cubes, add to the onion and fry for another two minutes.

After the peppers are ready, put them in a bag and tie them tightly. Leave to cool for 20-30 minutes. This simple procedure will allow us to peel them off without any problems (provided that they have been baked well enough).

Peel peppers from skin and seeds and cut into small pieces.

In general, the whole form of cutting is not so important here, since we will puree the soup with a hand blender. By the way, I do not pour out the water that is released during peeling (I peel the peppers in a large bowl), but filter the liquid through a colander and add it to the pan. But, in this case, it is necessary to reduce the amount of broth accordingly.

Add the chopped peppers to the pan to the pumpkin and onion, pour in the remaining half liter of broth, bring everything to a boil and boil for about a minute. Turn off the fire. Next, take a hand blender and grind everything until smooth.

There are corn and greens left. I mostly use fresh corn. To do this, I cut off the grains from the cob and boil them in the second half of the broth. But here in the market there was some kind of dry corn, and I decided to try it with canned ... Great! No problem, tasty and practically no difference, with canned food it even turned out juicier or something.

Return the soup to the stove, add chopped celery, thyme, marjoram, taste, adjust the taste (salt, maybe more seasonings) and heat well. Caution, puree soups tend to burn.

For corn soup, you can add an extra couple of chili rings. Enjoy your meal!