Corn soup: recipes. Homemade soups with canned corn: simple recipes Frozen corn soup for children

Corn is a very ancient crop, used as food by our ancient ancestors. To this day, a great variety of different dishes are prepared from it. It is used for preparing appetizers, hot main courses, soups, and also as a side dish. This article will give examples of corn soups with various additional ingredients: chicken, crab, eggs, shrimp and vegetables.

IMPORTANT! When preparing corn dishes, you can use fresh, frozen or canned corn.

The soup according to this recipe turns out to be very light and dietary, and it is very simple to prepare.

To prepare the dish you will need the following ingredients:

Potatoes - 4 pieces
Frozen corn - 200 g
Carrots - 1 piece
Onion - 1 piece
Sweet pepper - 1 piece
Chicken bouillon
Greenery
Seasonings

How to prepare this soup:

First, you need to prepare the vegetables. Peel the potatoes and carrots and cut into small pieces. Cut the onion into half rings. Also cut the pepper into small pieces.
In a hot frying pan, fry onions, peppers and carrots, and then add frozen corn to them and fry a little.
Heat chicken broth. If you don't have ready-made chicken broth, take chicken parts and cook them for an hour. Strain the broth. If you want to prepare a very light dietary soup, then discard the broth and cook the soup in water.
Throw the chopped potatoes into the pan, then add the roasted vegetables. Cook until the potatoes are done.
Add seasonings to the soup, sprinkle with herbs and pour into bowls. The dish is ready.

Corn soup puree like in Yakitoria

One of the most popular soups at the Yakitoriya sushi restaurant can be prepared at home. The following is a step-by-step recipe for making creamy canned corn soup.

To prepare it we will need:

Can of corn
Carrots - 1 piece
Onion - 1 piece
Butter
Milk – 400 ml
Crab meat
Seasonings

Let's start preparing the dish:

First of all, you need to peel and grate the carrots on a coarse grater, and also peel and chop the onions.
Fry vegetables in a hot frying pan until golden brown.
Add corn from the can of juice to the pan. Simmer all this for 10 minutes.
Pour milk into a saucepan and heat. Add a mixture of vegetables to it and cook for 15 minutes.
Then take a piece of butter and melt it. Add flour to the melted butter and mix.
Next, use a blender to grind the vegetables in the soup and at the same time pour in the flour and butter. Make sure that you get a liquid consistency; if it is too thick, the soup will look like porridge.
Pass the soup through a sieve to remove any corn skins and large pieces of vegetables. Add spices.
Prepare the crab meat in advance: rinse and cook. The crab cooks very quickly. You can also use crab sticks, but then you will get a completely different taste.
Chop the crab meat and add to the soup. The soup is ready. Pour into plates. Bon appetit!

IMPORTANT! You can also use shrimp instead of crab meat. In this case, the shrimp must be cooked and peeled in advance. Also add to soup.

Chicken soup with canned corn and cheese

This recipe makes a very hearty and tasty soup. It is also called “cheese”. You can prepare a dish so that the taste of chicken predominates in it, or you can so that the taste of cheese predominates.

Canned corn - 1 can
Chicken fillet – 400 g
Processed cheese - 200 g
Potatoes - 3 pieces
Carrot - 1 piece
Onion - 1 piece
Greenery
Seasonings

Preparing the soup:

First, you need to tackle the chicken. Wash the chicken fillet and cut into pieces. Fill it with water and cook the broth. Cook the chicken for 15-20 minutes after boiling. Once boiling, remove the chicken from the pan.
Let's do the vegetables. You need to peel and cut the potatoes, grate the carrots on a coarse grater and finely chop the onion.
Place the potatoes in a saucepan with broth.
Fry carrots and onions in a hot frying pan until golden brown. Add corn from a can of juice to them.
Add spices and fry for 5 minutes over medium heat.
Add vegetables to the pan with potatoes and broth. After 5 minutes, add melted cheese. Then throw in the pieces of chicken fillet.
The soup is ready. Pour into plates and sprinkle with herbs. Serve with croutons or a fragrant baguette. Bon appetit!

IMPORTANT! To preserve the rich flavor of the cheese, add it at the very end. During heat treatment, it loses its taste and aroma.

Cream of corn soup with shrimp

Corn puree soup with shrimp has a delicate taste and aroma. It is very simple to prepare; it will take you about 20 minutes to prepare.

We will need the following ingredients:

Cream 20% – 200 ml
Sweet corn - 1 can
Shrimp to taste
Soy sauce - 1 tablespoon
Seasonings

How to prepare this simple soup:

Boil the shrimp and remove the skins. You can fry them in olive oil, this will give them a subtle taste. Do not discard the shrimp broth.
Next, take a can of corn. Grind the corn with a blender.
Add corn puree and cream to the pan with shrimp broth. Put it on the fire and add seasonings (it’s better if it’s regular pepper and salt), soy sauce and shrimp.
Cook over low heat for 10 minutes.
Pour the finished soup into bowls, garnish with corn and a whole shrimp and serve. Preparation will take no more than 20 minutes, and you will receive a lot of compliments about your culinary talents.

Option with egg

The following is a very simple and gentle recipe. You will definitely like this successful combination of flavors.

To prepare we will need:

Egg - 1-2 pieces
Corn - 300 g
Potatoes - 3 pieces
Carrot - 1 piece
Onion - 1 piece
Sweet pepper - 1 piece

Let's start cooking:

First, peel and cut the potatoes into small cubes. Place it in a pan of water.
We decide what kind of corn we have. If frozen or canned, then add it at the very end along with onions and carrots, and if fresh, then throw it into the pan along with the potatoes.
We cut the carrots, onions, peppers, and then fry them in a hot frying pan.
Place the sautéed vegetables into the pan.
Mix the eggs with a fork and pour them in a thin stream into the soup. Add herbs and seasonings. Cook for another 5-10 minutes. Ready. Bon appetit!

With chicken and ginger

This is an unusual recipe as it uses unusual ingredients such as young onions, ginger and sesame oil. They will give the dish a special aroma and piquancy.

Delicious, bright and aromatic soup with canned corn will brighten your day and lift your spirits. 10 delicious recipes - for you!

frozen green peas - 2 tbsp.
canned corn - 160 gr
olive oil - 2 tbsp.
carrots - 1 pc.
celery stalks - 1 pc.
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 pcs
Rice - 2 tbsp. spoons
Corn - 1 jar
Leek or green onion - 30 g
Sweet pepper - 1 pc.
Salt - to taste

Before you prepare soup with rice and corn, you should choose the right dishes. Try to take a large container, as the chicken broth will foam a lot and the amount of soup may be reduced 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.

Place the legs or wings in water and place 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 the sweet pepper into strips or rings. You can take frozen preparation for the winter.

Finely chop the onion; if you use onion, it is better to chop it into thin rings.

Canned corn must be strained from the brine in which it is stored.

It is best to take round rice - it cooks better. Wash the rice in cold water several times to remove excess starch.

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

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

When the meat is ready, add 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 simmer for another 10 minutes. You can add some fresh herbs or roots to taste.

Diet soup can be served.

Recipe 3: Canned Corn and Spaghetti Soup

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

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

Add peeled and chopped potatoes to the soup, and you can cut them into cubes or oblong strips. Before adding potatoes to the pan, be sure to skim off any foam that has formed on top.

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

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

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

When you pour the soup, make sure that each bowl contains all the ingredients (chicken, corn, potatoes, etc.). And it is best to eat it immediately after cooking. When reheated, this corn soup will lose some flavor, so it is recommended to cook it “at a time.”

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

meat - 300 gr
potatoes - 2 pcs
corn - 1 can
carrots - 1 pc.
onion - 1 pc.
beans - 100 gr
tomatoes in their own juice - 200 g
frying oil
salt pepper

Let's prepare the meat broth.

Fry carrots and onions in vegetable oil.

Add chopped potatoes, fried potatoes, and salt to the broth.

Then frozen beans, tomatoes and corn.

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

Bon appetit!

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

Potatoes – 4-5 pcs.
Fresh or canned corn - 1 tbsp.
Bell pepper – 2 pcs.
Egg – 2 pcs.
Onions – ½ pcs.
Carrots – ½ pcs.
Salt - to taste

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

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

Chop the onion and fry until transparent.

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

Cut the bell pepper into strips and add to the vegetables in a frying pan for 4-5 minutes.

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

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

Now is the time to add canned corn.

Let simmer for another 5 minutes until the eggs are cooked and the peppers become soft. Salt and pepper to taste. You can also add greens.

The egg soup turns out very tender and tasty.

Recipe 6: Canned Corn and Chicken Soup

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

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

First of all, let's start preparing the vegetables. Peel the onions, a piece of ginger root and carrots. We cut off the rhizome of the green onion and the stalk of the pepper. Then we thoroughly wash these vegetables along with the celery stalks and cilantro sprigs under cold running water. Dry with paper kitchen towels, place one at a time on a cutting board and cut into pieces. Medium diced onion.

Chop green onions and cilantro.

Cut the carrots into rings or grate them on a coarse grater.

Sweet pepper - into strips.

Celery - slices.

Leave the piece of ginger whole.

We separate the boiled chicken into fibers and place the chopped products in separate deep plates.

Drain the liquid from the jar of corn.

Now turn on the heat to medium level, put a deep saucepan with a thick bottom on the stove and pour 1 tablespoon of olive oil into this container. When the oil is slightly hot, place the carrots in the pan and simmer for 2 - 3 minutes. Then add onions and sweet peppers to it. Simmer these vegetables together until soft for another 3 minutes, stirring occasionally with a kitchen spatula.

Now pour 2 liters of chicken broth into the pan, add a piece of peeled ginger and slices of celery. Increase the heat to high, bring the broth to a boil and reduce the temperature to medium again. Cook the stewed vegetables for 5 minutes. Then add corn kernels to the pan and cook the soup for 7 minutes.

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

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

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

In a thick-walled saucepan, sauté onions, garlic and carrots in a small amount of vegetable oil.

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

When the potatoes are ready, add processed cheese (it is better to cut it into pieces so that it dissolves faster). Salt and pepper the soup.

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

Finely chop the greens. 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 the pan.

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

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

From corn all of us preparing There are a lot of salads, pastries, main courses and casseroles, but that’s not all that can be prepared from delicious juicy corn. You can make many delicious soups with corn..

Everyone loves corn and knows how beneficial it is for our body. If your children, for example, do not like to eat hot soup, prepare them tasty soup With their beloved corn, and they will eat it with great pleasure. Such soups will successfully add variety to your first courses; you will be able to pamper your loved ones with tasty and healthy hot soups that they have never tried before. Be sure to try it corn soups according to our recipes, believe me, you will fall in love with them!

Chicken soup with corn
Cheese soup with corn
Corn soup with bacon
Corn soup "Chinese"

Tomato soup with corn and red beans

Tomato soup with corn and red beans

This soup will be a great breakfast for the whole family. Hot soup with corn and beans will charge your body for the whole day with a lot of energy and saturate it with useful elements. It contains a lot of legumes, in addition to beans, it contains peas, which means this soup will give your body a lot of protein.

This dish will be incredibly useful for children, since it contains a lot of vitamins and other useful components for the full growth of a young body.

To make corn and bean soup you will need:

Canned red beans – 1 jar (350 g);
Canned peas – 1 jar (350 g);
Tomato juice – 800 ml;
Onions – 50 g;
Ketchup – 2 tablespoons;
Bacon – 100 g;
Bay leaf – 2 pieces;
Cilantro – 2 sprigs;
Salt - to taste;
Ground pepper - to taste;
Dill – 2 sprigs.

Let's start cooking:

To prepare, take a stainless steel saucepan.
Peel and chop the onion as you like, it doesn't matter.
The bacon needs to be smoked, cut it into small cubes.
Now place the pan on the stove and let it heat up properly, when it gets hot, pour the bacon into it and let it start to melt.
As soon as some of the fat comes out of the bacon, add the chopped onion to it and fry the onion and bacon until the onion is light golden brown.
As soon as the onions and bacon are fried, pour all the tomato juice into them and add ketchup.
Let the tomato juice boil, pour all the corn into the pan along with the juice.
Then pour the beans with the juice as well.
Drain the peas and pour them into the soup.
Let the soup simmer for 5 minutes.
Once it has simmered for 5 minutes, add the bay leaf and season the soup with salt and pepper to your liking. Boil for another 5 minutes.
Next, finely chop the cilantro and dill. Add the herbs to the soup a minute before they are ready.

If you are not a fan of cilantro, then you don’t have to add it, replace it with another favorite spicy herb.

Corn and bean soup with tomato is ready! Bon appetit!

Chicken soup with corn

Chicken soup with corn

This soup is very light and tasty. Great for those who are on a diet for any reason. It can also be prepared even for small children. This soup is good for anyone who cares about their health; it is rich in vitamins and protein.

Prepare it for breakfast or lunch as a first course, you can also cook it as the only dish, thanks to the chicken it turns out nutritious enough to eat it for lunch.

To make chicken corn soup you will need:

Chicken – 400 g;
Potatoes – 200 g;
Carrots – 100 g;
Onions - to taste;
Greens - to taste;
Refined vegetable oil - for frying.

Let's start cooking:

To prepare, take a saucepan with a capacity of approximately 2.5 liters.
Place chicken pieces in the pan, you can take any part except the backs, because they are very fatty, it is better to take the legs. You can use fillet, but it is a bit dry and does not give a rich broth; I always take the legs. Place the pan on the stove and let the water with the chicken for the broth boil.
While the chicken is cooking, prepare the vegetables.
Peel the potatoes and cut them into small cubes.
Peel the carrots, cut into strips, you can cut them into cubes, but just don’t grate them.
Peel the onion, cut it as you like, it doesn't matter.
While the chicken is cooking, skim off the foam from the broth, otherwise it will be cloudy. Once the chicken is ready, remove it from the broth and let it cool.
Add potatoes to the broth.
Fry the onions and carrots a little in a very small amount of vegetable oil.
As soon as the frying is ready, immediately pour it into the soup.
In the meantime, your chicken has cooled down a little, remove the meat from the bone, tear it into small pieces, and add this meat to the soup.
As soon as the potatoes are ready, pour the corn into the soup along with the yushka. Let them simmer together for another 5 minutes. Salt the soup to your taste.
Chop all the greens finely. Add it to the soup a minute before it is ready.
Remove the soup from the stove and pour it into bowls.

Chicken soup with corn is ready! Bon appetit!

Chowder soup with corn and hunting sausages

Chowder soup with corn and hunting sausages

This soup has an incredibly rich creamy taste and bright aroma. Corn makes it more tender. Hunting sausages make the broth very rich and aromatic. The soup is perfect for lunch, because it is very nutritious and will satisfy everyone.

Cream makes this soup very delicate, it emphasizes the taste of each ingredient and thanks to it it acquires a pleasant creamy taste. The corn that gets into every spoon gives it a spicy kick.

To make chowder soup you will need:

Corn - 1 can;
Hunting sausages – 400 g;
Potatoes – 300 g;
Onion – 100 g;
Meat broth – 400 ml;
Heavy cream – 200 ml;
Refined vegetable oil – 2 tablespoons;
Bay leaf – 1 piece;
Dill – 4 sprigs;
Parsley - 3 sprigs;
Salt - to taste.

Let's start cooking:

For the soup you will need pre-cooked meat broth.
Take a stainless steel pan.
Peel the onion and chop it into small pieces.
Pour the oil into the pan, put it on the stove, when it is hot, add the onion and fry it until light golden brown.
Once you have fried the onions, pour out the broth.
Let it boil.
While the broth is boiling, peel the potatoes, cut them into small cubes and add to the broth. While the potatoes are cooking, prepare the other ingredients.
The sausages must be cut into rings; do not cut them thinly, about 0.5 cm thick.
Once the potatoes are done, add the sausages.
Drain the corn from the corn and add to the soup along with the sausages.
Pour all the cream into the soup.
Salt and pepper the soup to your taste, add bay leaf.
Boil everything together for 5-7 minutes.
Finely chop all the greens, add the greens to the soup 1 minute before they are ready.

Your delicious creamy soup is completely ready! Eat for your health!

Soup with corn and crab sticks

Soup with corn and crab sticks

Corn and crab sticks can be combined not only in a holiday salad. With these two ingredients you can easily prepare a hot dish.

Your children will definitely like this soup, because they really love both corn and crab sticks.

The egg white in the mixture makes the soup a little thicker. Its taste is very rich and bright. The light seafood aroma makes it very tasty.

To make soup with crab sticks and corn you will need:

Corn – 1 jar;
Crab sticks – 250 g;
Cream – 2 tablespoons;
Chicken broth – 2 liters;
Egg white – from 2 eggs;
Salt - to taste;
Ground pepper - to taste;
Dill – 3 sprigs;
Corn flour - 2 tablespoons.

Let's start cooking:

Making this soup is incredibly easy.

You will need ready-made chicken broth.
Pour the broth into the pan and bring it to a boil.
While it boils, prepare the remaining ingredients.
Remove the crab sticks from the packaging and cut the sticks into half rings.
Drain the corn from the corn, grind the corn using a blender or other method available to you, it should become fine, but will not turn into a paste.
Pour the cream into a separate bowl.
Take 2 eggs, separate the whites from the yolk, pour the whites into the cream, but you don’t need the yolks, you can use them elsewhere. Mix the egg whites with the cream with a fork.
Add corn flour to the cream and egg whites, mix everything until smooth.
When the broth has already boiled, pour crab sticks and chopped corn into it.
Salt and pepper the soup to your taste.
Let it simmer together for 5 minutes.
Gradually stir in the mixture of cream, egg white and cornmeal. Let the soup come to a boil again. Let the soup simmer for another 10 minutes.
Remove the soup from the stove.

Your corn and crab soup is completely ready!

Cheese soup with corn

Cheese soup with corn

My family simply loves this soup, it is very tender and thick. The creamy melted cheese makes it just the height of perfection, adding richness. Tender sweet corn adds a touch of flavor. Chicken meat makes it nutritious enough to be eaten without a second course. This is our favorite breakfast and often even dinner.

To make cheese corn soup you will need:

Corn - 1 can;
Canned green peas – 1 jar (350 g);
Processed cream cheese – 300 g;
Chicken meat – 300 g;
Turmeric – a pinch;
Ground sweet paprika - to taste;
Salt - to taste.

Let's start cooking:

You will need a 2.5 liter saucepan.
Pour 1 liter of water into it.
Chicken meat should be cut into small cubes. I use chicken breast, it's easier to cut and doesn't add unnecessary fat to the soup.
Pour the meat into the water, put it on the stove, and let it boil. As it boils, remove the foam; rags of foam are not needed in the soup. Boil chicken until done. Don't add salt yet.
Pour the corn and juice into the soup.
Drain the juice from the peas and add it to the soup.
Now take the cheese and grate it directly into the soup. Let everything simmer for 10 minutes.
After the cheese has dissolved in the water, taste for salt and then add salt to your taste. (Don’t add salt earlier, curd cheeses contain salt in different ways, and if you add salt earlier, you may end up with too much salt.
After salt, add a small pinch of turmeric, it will give a very nice yellow color to the soup.
Add sweet ground paprika to taste, you can add spicy if you like it spicy and small children will not eat the soup.
Remove the soup from the stove and let it sit in the pan for about 15 minutes, this will help it become richer.

Cheese soup with corn is ready! Enjoy your meal!

Chicken soup with corn and smoked chicken

Chicken soup with corn and smoked chicken

For those who love corn soups, it will bring new taste and variety to your menu. Smoked chicken produces a very rich broth and vibrant flavor.

This soup can be prepared over a fire while relaxing in nature; if you add the taste of fire smoke, it will become more aromatic and tastier. Fans of soups with smoked meats will really like it and will become a frequent “guest” in your kitchen.

To make corn and smoked chicken soup you will need:

Canned corn – 1 jar;
Smoked chicken – 300 g;
Onion – 50 g;
Garlic – 2 cloves;
Chicken broth – 500 ml;
Salt - to taste;
Ground pepper - to taste;
Parsley - to taste;
Vegetable oil – 1 tablespoon;
Butter – 20 g.

Let's start cooking:

To prepare, take a saucepan with a thick bottom. I cook kazanka, it turns out best.
Pour vegetable oil into a saucepan and add butter. Place on the stove to warm up.
While the oil is heating, peel and chop the onion, slice as you like, then fry until golden.
Cut the chicken into small pieces and add to the onion.
Grind the corn in a blender until pureed. Add to the pan as well. Simmer everything together for 10 minutes.
Then pour in the broth. You can just use water, but with broth the taste is simply richer; if we cook outdoors, we naturally do without broth, and it turns out very tasty too.
Salt and pepper the soup to your taste. I always use a ground mixture of peppers; it gives a richer taste and aroma than just ground black pepper.
Peel the garlic and pass it through a garlic press or chop it as finely as possible.
Chop the parsley finely as well.
Before removing the soup from the stove, add garlic and parsley.
Remove the pan from the heat, cover with a lid and let it sit for 15 minutes.

Aromatic soup with corn and smoked chicken is ready! Bon appetit!

Corn soup with bacon

Corn soup with bacon

Men love this soup with bacon. It turns out quite fatty and very nutritious. Smoked bacon gives a very thick and rich broth, and the corn makes it slightly sweeter and more tender.

Corn kernels are saturated with the aroma of bacon and saturated with broth, which makes them more tasty. This soup is great for cooking outdoors.

To make corn and bacon soup you will need:

Frozen or canned corn – 500 g;
Smoked bacon – 150-200 g;
Bacon bouillon cubes - 2 pieces;
Water – 1 liter;
Salt - to taste;
Greens - to taste.

Let's start cooking:

For cooking you need a pan with a thick bottom. I always use a cauldron, it is perfect for this purpose.
Cut the bacon into small pieces.
Place the pan on the fire. Let it warm up, once it's hot, pour in all the bacon and let it melt a little and start frying. Let it take on a slight golden color.
Once the bacon is cooked, pour the water into the pan. Let it boil and pour the corn into the broth. In summer, you can use fresh grains by cutting the grains from the cobs. In winter, buy frozen or canned, you will need to drain the juice from the canned one; it is not needed in the soup.
Add bacon cubes to the soup, taste the soup for salt after dissolving them and add more if necessary.
Let the soup simmer until the corn is ready. Naturally, canned corn is already ready, so you will need to boil it for about 10 minutes, no more is needed.
Before removing the soup from the stove, add finely chopped herbs to it. Take any greens and in any quantity to your taste.
Remove the soup from the stove, cover with a lid and let it sit for 10-15 minutes.

The soup is ready! Bon appetit!

Corn soup with celery and cream

Corn soup with celery and cream

A very simple but very tasty soup will be just the perfect breakfast. The cream in the broth makes it simply fabulously tender, the taste is very soft and at the same time rich.

This soup can be prepared for children; they eat it with great pleasure to the last spoon. If your child does not like to eat healthy foods and hot dishes, this soup is exactly what you need.

To prepare the soup you will need:

Canned corn – 400-500 g;
Celery – 1 stalk;
Onions - to taste;
Garlic – 1 clove;
Water – 800-900 ml;
Potatoes -250-300 g;
Heavy cream – 200 ml;
Butter – 50 g;
Salt - to taste;
Greens - to taste.

Let's start cooking:

To prepare, take a stainless steel pan.
Peel and chop the onion as usual for frying.
Cut the celery to the same size as the onion.
Place the pan on the stove, put butter in it. Once hot, add chopped onion and celery. Fry them together for 6 minutes.
Peel the garlic, chop it as finely as possible, add it to the already fried onion and celery and fry it with them for 1 minute.
Then pour water into the pan, you can use broth if you have it, but this is not necessary.
Let the water boil.
While the water is boiling, peel the potatoes, cut them into small cubes and pour into boiling water.
Salt the soup to your taste.
When the potatoes are already soft, pour all the corn into the soup after draining the juice.
Pour cream into soup.
Let everything simmer together for 10 minutes.
Remove the finished soup from the stove.
Pour it into plates.
Finely chop the greens and add them directly to the plate according to your taste.

Bon appetit!

Milk soup with corn and smoked fish

Milk soup with corn and smoked fish

We are used to eating smoked fish plain or with potatoes, but you can also cook a delicious soup with it. And it is prepared not only with delicious smoked fish, but also with delicious juicy corn.

At first glance, all the products do not fit together at all. When I first heard this recipe, I thought that it would be impossible to eat, but when I was treated to it, my opinion changed. Try to cook it, and you will also understand that it all goes together very tasty.

To prepare this soup you will need:

Canned corn – 200 g;
Smoked fish fillet – 250 g;
Potatoes – 150 g;
Smoked bacon – 50 g;
Water – 500 ml;
Milk – 400 ml;
Onions – 50 g;
Butter – 40 g;
Ground thyme - a quarter teaspoon;
Ground sweet paprika - a quarter of a teaspoon.

Let's start cooking:

To prepare, immediately take a 2-liter saucepan, it will be convenient to cook in.
Pour all the water into the pan and put it on the fire, let it boil.
While the water is boiling, prepare the remaining ingredients.
Chop the bacon very finely, pour it into a frying pan, fry it until it releases all the fat.
Peel the onion and chop it finely, add it to the fried bacon, fry the onion until translucent, and let it just begin to acquire a golden color.
Peel the potatoes and cut into small cubes.
When the water is already boiling, pour the potatoes and fried onions and bacon into it.
Boil the potatoes until soft.
While the potatoes are cooking, work on the fish. It is necessary to remove the peel and bones from it, of course, if there are any. (Never take herring, it will make some nasty stuff, believe me. Pink salmon or other dense fish are most ideal; mackerel can also be taken, but it is a little soft, but the taste will be quite good with it). Cut the fish into small pieces, they should be slightly larger than corn kernels.
Once the potatoes are soft, add the fish to the soup.
Drain the yushka from the corn and add it to the soup. Let everything simmer for 10 minutes.
Then add milk and salt to taste. (To speed up the process, after pouring out the fish, I set the milk to boil separately and add it to the soup when it’s already hot).
Add thyme and paprika, you can use hot paprika if you want the soup spicy. Let everything boil and simmer for another 5 minutes.
Remove the soup and let it sit for 10 minutes. If you wish, you can add greens already to the plate.

The unusual soup is ready! Enjoy your meal!

Corn soup "Chinese"

Corn soup "Chinese"

A similar soup is served in Chinese restaurants and is very popular there. The soup turns out very appetizing, with a bright and rich taste.

Ginger makes it very piquant and unusual in taste, a little unusual for us. But the taste is very pleasant and you can’t help but like it. I cook it when I want something unusual and very tasty.

To make Chinese Corn Soup you will need:

Canned corn – 450 g;
Green onions – 1 bunch;
Fresh ginger root – 5 g;
Garlic – 1 clove;
Egg – 2 pieces;
Corn or potato starch - 1 tablespoon;
Soy sauce – 1 tablespoon;
Sesame oil – 1 tablespoon;
Chicken broth – 1.5 liters.

Let's start cooking:

For cooking, take a pan of a suitable size.
Pour the broth into the pan. If you don’t have chicken broth, you can safely replace it with 1.5 liters of water with 2 cubes of chicken broth, I do this very often, because you don’t always have the time or desire to prepare the broth separately.
Place the broth on the fire and let it boil.
As soon as the broth boils, pour all the canned corn into it, pour it out along with the broth. Let it simmer like this for 10 minutes.
While the corn is boiling you need to prepare the frying.
Pour sesame oil into the frying pan; it is not cheap, so I replaced it with regular vegetable oil and practically did not notice any difference in taste.
Take the onion and cut the white part of the feathers, set the green part aside for now.
Peel the garlic and chop finely.
Grate the ginger on a fine grater.
Fry onion, ginger and garlic in vegetable oil.
Add fried onions and garlic to the soup. Let everything simmer for 5 minutes.
Remove the soup from the heat and puree it with a blender until all the corn is chopped. To avoid wasting extra time, you can chop the corn before adding it to the soup, but then the taste will be slightly different.
Return the soup to the stove.
While it is boiling, dissolve the starch in a small amount of water. Of course, corn is best, but if not, replace it with potato. Add soy sauce to the dissolved starch.
Also break and beat the eggs separately into a bowl.
Once the soup returns to a boil, gradually pour the eggs into the soup. Let it simmer for 2 minutes.
Next, carefully pour in the dissolved starch. Let the soup simmer for 1 minute, during which time it will thicken.
Taste the soup for salt; if there is not enough salt, add according to your taste.
Remove the soup from the stove.
Chop the green onions as finely as possible, pour them into the soup, choose the amount of onions yourself.

Spicy Chinese soup is ready! Bon appetit!

Corn soup with bell pepper, celery and croutons

Corn soup with bell pepper, celery and croutons

This soup is one of my favorites. It combines very tasty products with bright taste.

Bacon makes the soup broth very rich and nutritious. Corn gives a very pleasant sweetness and delicate taste. Bell peppers add the flavor of summer vegetables to the soup, giving it a summer freshness. Aromatic celery will make it richer in taste and aroma.

All products combine perfectly and create one overall unique composition of taste and aroma that will fill the whole house.

To make corn soup you will need:

Canned corn – 500 g;
Smoked bacon – 200 g;
Sweet bell pepper – 100 g;
Carrots – 100 g;
Celery stalk – 50 g;
Onions – 50 g;
Fresh thyme – 1 sprig;
Turmeric – a pinch;
Potatoes – 200 g;
Heavy cream – 0.5 cups;
Bread – 150-200 g;
Butter – 50 g;
Water – 400 g.

Let's start cooking:

Prepare all ingredients immediately to avoid any delays during cooking.

Chop the celery as finely as possible.
Peel the onion and chop it in the same way as you always do for making soup.
Peel the carrots, cut them into thin strips, or grate them on a coarse grater.
Cut the bacon into small cubes. It must be bought smoked, it will give a very rich taste.
Peel the potatoes, cut them into small pieces or thin strips.
Peel the bell pepper from seeds and cut it into small and thin strips.
Now that you have prepared everything, take a thick-bottomed saucepan or cauldron.
Place the pan on the stove, when it is hot, pour all the bacon into it. Fry the bacon until it is rendered and cooked through.
Once the bacon is cooked, drain the fat into a separate bowl and set it aside for now.
Add the butter to the bacon; as soon as it melts, add the onion and celery to the pan, fry them until the onion is transparent.
Then add bell peppers and carrots to the pan and simmer everything together for 10 minutes.
Then pour water into the pan and immediately remove the fish from the corn.
Pour the potatoes into the pan and let them cook until tender.
As soon as the potatoes are ready, add all the corn to them. Let them cook together for another 5 minutes, no longer is needed, the potatoes should not fall apart in the mash.
While the soup is boiling, take a frying pan, pour into it all the fat that you drained after frying the bacon, put the frying pan with fat on the stove to heat up.
While the fat is heating, take the bread and cut it into small cubes.
Then, over low heat, slowly fry the bread until golden brown. During this time it will turn into crackers. The fat from the smoked bacon will make them very flavorful.
Chop the thyme sprig as finely as possible.
Now pour half of the soup and puree it using a blender. Add turmeric, chopped thyme and turmeric to the puree. Pour the resulting mixture back into the pan.
Bring everything to a boil again; it should not boil; as soon as it starts boiling, immediately remove it from the stove.
Taste the soup for salt and add salt to your taste if necessary. You can also add seasonings to your taste if you need it.
Cool the finished soup a little to a temperature acceptable to you, but don’t overdo it, it’s still a soup, and it should be hot.
Pour the soup into bowls, it is better to choose deep ones so that it does not cool down too quickly.
Add croutons to each plate. I usually put them on the table separately, each person adds it according to his own taste, and they also turn sour quickly and it’s better not to put a lot of crackers into the soup at once, throw in a few pieces at a time.

Your soup is completely ready!

I hope you enjoy the soups in these recipes! Bon appetit!

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Soups are very beneficial for the human body. Therefore, they should appear on our table regularly. Modern chefs know many recipes for hearty and rich first courses. After reading today's post, you will learn how soups with canned corn are prepared.

Chicken and rice option

Using this recipe, you can prepare a relatively quick, light and nutritious lunch for the whole family. This tasty first course is equally suitable for both adult and children's menus. It can also be classified as low-calorie and be included in the diet of those who are watching their figure. Like many other soups, this option is prepared from inexpensive, available products that can be purchased at any store. To feed your family delicious food, you will need:

A couple of small chicken legs.
140 grams of canned corn.
3 potato tubers.
2 medium carrots.
A couple of celery stalks.
Small leek.
Sweet bell pepper.
A tablespoon of rice.

So that the chicken soup you cook with canned corn does not turn out bland and tasteless, the above set of ingredients must be varied with salt and fresh herbs.

Process description

At the initial stage, you should work on the broth. To prepare it, place pre-washed chicken legs in a pan, fill them with cold water, put them on the stove, bring to a boil and cook over low heat. After about an hour, the meat is removed from the broth, carefully separated from the bones and cut into pieces. The liquid is filtered through clean gauze, brought to a boil and the chopped potatoes are dipped into it.

After a quarter of an hour, add fried vegetables (onions, carrots, bell peppers and celery) to the pan. After a couple of minutes, corn, chicken meat and washed rice are sent into the boiling broth. All this is boiled for about ten minutes and only after that the fire is turned off. Before serving, soup with canned corn, the recipe for which can be found just above, is poured into plates and sprinkled with chopped herbs.

Option with processed cheese

This very tasty first course is prepared very quickly and simply. It has a light creamy consistency and a pleasant aroma. Like other soups with canned corn, it turns out incredibly nutritious and healthy. To prepare such a lunch, double-check in advance that you have all the necessary ingredients in your kitchen. In this case you will need:

400 gram can of corn.
A pair of potato tubers.
250 grams of zucchini.
Medium bulb.
100 grams of processed cheese.
A small carrot.
40 grams of celery root.

Ground pepper, table salt and fresh herbs are usually used as additional ingredients.

Step-by-step technology

To cook a tasty and aromatic soup with the addition of canned corn, you must first take care of the vegetables. They are washed, peeled and crushed. Zucchini and potatoes are cut into medium cubes, carrots and celery are grated.

Place a tablespoon of butter and vegetable oil in a thick-bottomed pan, heat them, add chopped onion and lightly fry it. When it acquires a golden hue, add carrots and celery to it, mix and continue cooking. After a couple of minutes, put the potatoes in the pan and pour in a liter of drinking water. Bring all this to a boil and reduce the heat. After about five minutes, chopped zucchini and canned corn are placed into the future soup along with the liquid from the can.

After a quarter of an hour, pepper, salt and grated processed cheese are added to the pan. Mix everything well, remove from heat and grind in a blender until a creamy consistency is obtained. Before serving, the soup is heated, poured into plates and decorated with herbs.

Option with tomatoes

Canned corn soup, the recipe for which can be found below, is not only incredibly tasty, but also very colorful. To prepare it you will need a certain set of ingredients. Your refrigerator should contain:

300 grams of meat.
A couple of potatoes.
A can of corn.
200 grams of tomatoes in their own juice.
Medium carrot.
Large onion.
100 grams of beans.

In addition, stock up on table salt, pepper and any vegetable oil in advance.

Algorithm of actions

First of all, you need to cook the meat broth. When it is completely ready, chopped potatoes, salt, fried onions and carrots are dipped into it. Then tomatoes in their own juice, frozen beans and canned corn are sent there.

All this is boiled over low heat until the potatoes are soft. Typically this takes about twenty minutes. Like other soups with canned corn, before serving, it is poured into bowls and sprinkled with chopped herbs.

Summer is a wonderful time of year, which gives us a lot of delicious products. High air temperatures do not allow you to eat high-calorie foods; I just want juicy fruits, berries, fresh vegetables and herbs. The list of delicious summer “gifts” also includes corn. It is boiled in water and steamed, fried on a grill and baked in foil. But today we propose to do something different, namely corn soup. There are quite a lot of recipes for its preparation: from the simplest puree soup to a complex hearty dish.

Secrets of delicious corn soup

Corn soup is a very flavorful and satisfying dish that appeals to almost everyone. Its main ingredient gives the soup a nice color and interesting texture when you later serve it. A small handful of golden grains can make familiar first courses sparkle with new colors and flavors.

You can prepare corn soup using water or various broths, for example, meat, fish or vegetable. Some add fresh milk, cream, natural yogurt or tomato sauce during the cooking process. And at the same time, in any version, corn will sound very harmonious in the dish.

If we talk about the complexity of corn soup, then it is minimal, especially if you make this dish with canned or pickled grains, although it is quite possible with fresh ones.

Recommendation! If you are going to make soup with fresh corn, then it is advisable to purchase medium-sized cobs for it - on heads of milk maturity the grains are too small, and therefore they are often difficult to separate, and on mature corn they are too hard, no matter how much you cook them !

What ingredients should I add to the dish?

Almost any vegetables that are currently present in your refrigerator can serve as additional components of such a soup. This could be pumpkin and carrots, tomatoes and potatoes, cauliflower and white cabbage, broccoli and zucchini. In addition, corn goes well with meat, mushrooms, legumes, and pasta. And since the main product has a very mild, delicate taste, it is advisable to put less seasoning in such a soup, otherwise its delicate taste will be interrupted. For this dish, a small pinch of ground pepper is enough; you can also add a modest amount of anise, coriander or herbs.

Important! It’s better not to put seasonings in milk soups with corn! Here it is advisable to use only fresh herbs!

Corn soup can be served either hot or cold - in this case, everything will depend on the main components. It is usually presented sprinkled with chopped green onions and salty cheese, with crispy toasted croutons.

Corn soup with milk - a simple recipe

Corn puree soup can be included in the diet not only of adults, but also of little ones. Try to cook it - even the most notorious “not wanting” will be happy with such a dish.

To prepare it you will need the following ingredients:

300 g canned grains;
a couple of tablespoons of wheat flour;
400-450 ml of fresh milk;
40 g parmesan;
bell pepper pod;
a little dried thyme;
chili powder on the tip of a knife;
black pepper;
salt.

On a note! You can use any hard, salty cheese instead of Parmesan!

Open the jar of corn kernels, drain the liquid and puree them in a blender. A few grains should be left for decoration. Place the resulting mass in a saucepan, pour in one and a half glasses of water and, with a low gas supply, bring the contents to a boil.

Heat the butter in a frying pan and add flour while constantly stirring with a wooden spatula. Fry for a few seconds, then add milk, bring to a boil and put everything in a saucepan with corn puree. Cook for 10 minutes, remembering to stir our future soup all the time so that it does not burn to the bottom and walls.

After the specified time has passed, pass the soup through a sieve and return to the stove. Add salt and pepper, bring it to taste, add grated hard cheese, mix and keep on low heat for about five minutes.

Remove the seeds from the bell pepper, chop it into small cubes and place it in a dry frying pan. Add the chili, thyme and reserved corn kernels and fry everything for a few seconds.

Pour the canned corn puree soup into bowls, place the roast in a mound in the center, white bread croutons, fresh herbs and serve.

Cream of corn soup with crispy bacon

Products that need to be prepared:

300-350 g of grains;
450 ml milk;
a small head of onion;
a tablespoon of cream;
bay leaf;
a couple of thin strips of bacon;
potato tuber;
a couple of tablespoons of butter;
a tablespoon of wheat flour.

To prepare creamy corn soup, the first step is to peel the vegetables and cut them into small cubes. Heat a frying pan, heat the butter in it and fry the onion until soft. This will take about five minutes, after which we add the potato pieces and cook for about two to three minutes.

In another frying pan, fry the specified amount of wheat flour, fry until it acquires a pleasant creamy hue, then pour in the milk and bring the mixture to a boil with constant stirring. Add bay leaf, corn, salt and pepper. Add potatoes and onions. Cover with a lid and simmer over low heat for 20 minutes. Then throw away the bay leaf.

While the soup is cooking, you can fry the bacon - it should become crispy. We cut it randomly with a knife.

Place the finished soup in a blender bowl and blend, then return to the stove, add cream and heat through. When serving the soup, place a few pieces of bacon and whole corn kernels in each bowl.

Soup with corn, chicken and mushrooms

Soup with canned corn, chicken and mushrooms is prepared according to the following recipe. We will need the following products:

150 g canned grains;
550 g chicken meat;
100 g champignons;
2-3 sprigs of green onions;
a couple of potato tubers;
small carrot root;
bell pepper pod;
a couple of small onions;
olive oil;
salt.

We wash the chicken, fill it with water and put it on the fire. After boiling, reduce the gas supply to the minimum mark, add some salt to the broth, add a whole peeled onion, and cook everything for half an hour.

While the meat is cooking, we do the vegetables. Peel the carrots and cut into thin slices, bell peppers into small strips, cube the potatoes, chop the remaining onion as finely as possible.

We wash and peel the mushrooms, cut them into slices. Fry the onions and mushrooms in a hot frying pan with butter for 5-7 minutes until they acquire a golden hue. Then put the bell pepper pieces into the pan and fry for about two more minutes.

Remove the chicken from the broth and separate the meat from the bones. Return it to the pan, add potatoes and carrots. 10 minutes after boiling, add mushrooms and onions to the soup and cook for another five minutes. At the end of cooking, add corn kernels, mix everything thoroughly, let it boil and turn off the heat. Keep covered for about a quarter of an hour, then pour into plates, sprinkle with chopped green onions and serve.

Thick Mexican soup

For Mexican bean and corn soup you need the following ingredients:

half a kilo of ground beef;
large head of onion;
4 cloves of garlic;
a couple of chili peppers;
sweet pepper pod;
750 g canned tomatoes (preferably without skin);
750 g canned beans;
250 g canned corn;
a couple of tablespoons of tomato paste;
45-50 ml vegetable oil;
a teaspoon of coriander seeds;
1½ teaspoons cumin;
a couple of teaspoons of dried oregano;
a handful of fresh parsley;
salt.

We remove the husks from the onion and garlic cloves, rinse under running water and finely chop. We clean the chili pepper from seeds, internal partitions and cut into small half rings. We clean the bell pepper and cut it into cubes.

Open the cans of canned food and drain the liquid from the beans and corn. If you have canned tomatoes with peels, then you need to remove them and chop the pulp - you can cut them into cubes or simply crush them with a fork.

Place cumin and coriander in a mortar and knead them thoroughly.

In a large frying pan with high sides, heat the butter and fry the chopped onion in it until it becomes transparent, then add the garlic and ground spices. Continue frying for a minute with constant stirring. Add the ground beef and fry it for five minutes. After the meat changes color, add chopped tomatoes (along with juice), chili pepper, and mix. After a minute, add beans, bell peppers and corn kernels. Add water and let it boil. Cook the thick soup for 10 minutes, taste, add salt if necessary and turn off.