Home desserts Homemade soups with canned corn: simple recipes. Soup with canned corn Soup with canned corn and vegetables

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Homemade soups with canned corn: simple recipes. Soup with canned corn Soup with canned corn and vegetables

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

This soup is also often referred to as " creamy soup without cream”, because in the process of grinding corn grains turn into a milky gruel and secrete juice that resembles cream in taste and consistency.

Japanese corn soup is prepared with a minimum number of ingredients, but you can afford them too. culinary experiments- by replacing some of the basic components, you can cook 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, prepare a warming and warming in a few minutes. tasty soup.

Ready corn soup has a very delicate creamy taste and delicate aroma. The soup turns out thick and nutritious, but at the same time incredibly light. Try this sunny Japanese corn soup, maybe you will like it too?!

Prepare the ingredients.

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

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

Add the chopped onion and stir-fry over low heat until the onion is soft and translucent.

Add flour and stir-fry for 1 more minute.

While stirring, pour in the broth or water. Mix thoroughly so that all the flour dissolves and there are no lumps left.

Increase the heat to medium and bring the broth to a boil. Add corn kernels, a pinch each 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 soft.

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

Simmer the soup over low heat for another 5-10 minutes. Add salt and ground black pepper to taste.

Japanese corn soup is ready!

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

Corn dishes are popular in Mexico and the United States. In these countries, it is grown and eaten in huge quantities.

Corn contains:

vitamin K, which is responsible for the functioning of the cardiovascular system:
youth vitamin - E;
B vitamins.

The cereal is rich in fiber and calcium. Corn oil reduces appetite, which allows it to be used in various diets.

Lenten soups use corn grits, but since it takes a long time to cook, frozen or canned corn will do. Combined with greens and fresh tomatoes dishes are bright and fragrant.

Creamy canned corn soup

Not always available necessary ingredients. Try replacing cream with milk, butter with vegetable, celery stalk with root, and the dish will acquire a new taste.

Serve the soup on the table, garnish with a parsley leaf and a slice of lemon.

Ingredients:

canned corn - 1 can (350 gr.);
raw potatoes - 5 pcs;
onion - 2 pcs;
bell pepper - 1 pc;
celery stalk - 2-3 pcs;
butter - 75 gr;
cream of any fat content - 250 gr;
wheat flour - 1 tbsp;
green parsley - 3-5 branches;
salt - 1 tsp;
sugar - 1 tsp;
ground black pepper - ¼ tsp;
dried basil - 0.5 tsp;
water - 2.5-3 liters.

Cooking:

Rinse the potatoes, peel the skin, cut into cubes 1.5 x 1.5 cm, put in cold water, bring to a boil and cook for 30 minutes.
In a dry frying pan, fry the flour with 1 tbsp. butter until light golden brown. Stir, then pour in the cream. room temperature and simmer for 5 minutes.
In a heated frying pan, melt the butter and pass the finely chopped onion, add bell pepper and celery stalks, chopped into strips or cubes, fry over medium heat for 5-10 minutes.
Put the corn in a pot with potatoes, boil for 10-15 minutes.
Season the potato-corn broth with vegetable frying and gradually pour in the boiled cream. Add salt, sugar, spices and chopped parsley, then simmer for 3 minutes over low heat.

Ingredients:

corn grits - 250 gr;
potatoes - 4 pcs;
smoked chicken leg - 1-2 pieces;
fresh tomatoes - 2 pcs;
carrots - 2 pcs;
onion - 2 pcs;
hot pepper - 1 pc;
vegetable oil - 30 ml;
butter - 30 gr;
spices for soup - 1-2 tsp;
salt - to taste;
green onions and dill - 3 pcs each;
water - 3-3.5 liters.

Cooking:

Rinse the corn grits, pour into boiling water and cook for 1 hour over low heat.
Put peeled and diced potatoes, half an onion and carrots to the finished cereal. Boil 30 minutes.
In a dry frying pan, mix butter and sunflower oil, cut the onion into half rings, carrots into quarters of circles, fry until golden brown.
Peel the tomatoes, cut into cubes and simmer together with onions and carrots for 5-10 minutes, add the chopped pod at the end hot pepper without seeds.
Put the chopped pulp into the boiling broth smoked ham, pour in the tomato dressing, let it boil, salt. Sprinkle soup with corn grits with spices and chopped herbs.

Canned corn soup with shrimp

For this soup, frozen corn is suitable, and in the summer - grains from boiled young cobs.

Shrimps are sold already boiled (pink), frozen and packaged in bags. It remains to bring them to a boil in water and clean before use.

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

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

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

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
condiments

How to cook this soup:

First, you need to prepare the vegetables. Peel potatoes and carrots and cut into small pieces. Onion cut into half rings. Pepper also cut into small pieces.
Fry the onions, peppers and carrots in a hot pan, and then add frozen corn to them and fry a little.
Heat up chicken broth. If you don't have chicken broth ready, then take the chicken pieces and boil them for an hour. Strain the broth. If you want to cook very easy diet soup, then discard the broth and cook the soup in water.
Throw the chopped potatoes into the pan, then add the fried vegetables to it. Boil until potatoes are cooked.
Add seasonings to the soup, sprinkle with herbs and pour into plates. The dish is ready.

Corn soup puree like in Yakitori

One of the most popular soups at the Yakitoriya sushi restaurant can also be prepared at home. The following is step by step recipe cooking cream soup from canned corn.

To prepare it, we need:

can of corn
Carrots - 1 piece
Bulb - 1 piece
Butter
Milk - 400 ml
crab meat
condiments

Let's start cooking:

First of all, you need to peel and grate the carrots on a coarse grater, as well as peel and chop the onion.
Fry vegetables in a hot skillet until golden brown.
Add corn from the juice jar to the pan. Put it all out for 10 minutes.
Pour milk into a saucepan and heat. Add a lot of vegetables to it, cook for 15 minutes.
Then take a piece of butter and melt it. Add flour to melted butter and stir.
Next, use a blender to grind the vegetables in the soup and at the same time pour in the flour and butter. Make sure to get a liquid consistency, if it is too thick, then the soup will look like porridge.
Pass the soup through a sieve to remove corn skins and large pieces of vegetables. Add spices.
Prepare crab meat in advance: rinse and boil. The crab cooks very quickly. Can also be used crab sticks, but then you get a completely different taste.
Chop the crab meat and add to the soup. The soup is ready. Pour into bowls. Bon Appetit!

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

Chicken soup with canned corn and cheese

A very hearty and tasty soup is obtained according to this recipe. It is also called "cheese". You can cook a dish so that the taste of chicken prevails in it, or you can cook it so that the taste of cheese prevails.

Canned corn - 1 can
Chicken fillet - 400 g
Processed cheese - 200 g
Potato - 3 pieces
Carrot - 1 piece
Onion - 1 piece
Greenery
condiments

Cooking soup:

First, you need to take care of the chicken. Rinse the chicken fillet and cut into pieces. Fill it with water and boil the broth. Boil the chicken for 15-20 minutes after boiling. After boiling, remove the chicken fillet from the pan.
Let's get to the vegetables. It is necessary to peel and cut the potatoes, grate the carrots on a coarse grater and finely chop the onion.
We send the potatoes to the pan with the broth.
Fry carrots and onions in a hot frying pan until golden brown. Add to them corn from a can of juice.
Add spices and fry for 5 minutes over medium heat.
Add vegetables to pot with potatoes and broth. Add after 5 minutes processed cheese. Then throw the pieces chicken fillet.
The soup is ready. Pour into bowls 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.

Corn cream soup with shrimps

Corn soup-puree with shrimps has a delicate taste and aroma. It is very easy 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
condiments

How to make this easy soup:

Boil the shrimp and remove the skins. You can fry them olive oil This will give them a subtle flavor. Do not pour out the shrimp broth.
Next, take a jar of corn. Grind corn with a blender.
In a saucepan with shrimp broth, add mashed corn, cream. We put on fire and add seasonings (it is better if they are ordinary 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. Cooking will take no more than 20 minutes, and you will receive a lot of compliments for your culinary talents.

Egg variant

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

For cooking we need:

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

Let's start cooking:

First, peel and cut the potatoes into small cubes. We send it to a pot of water.
We determine 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 potatoes.
We cut carrots, onions, peppers, and then fry in a hot frying pan.
We send the passivated vegetables to the pan.
Mix the eggs with a fork, pour them into the soup in a thin stream. Add herbs and seasonings. Cook for another 5-10 minutes. Ready. Bon Appetit!

With chicken and ginger

This unusual recipe, as it uses such non-standard ingredients as young onions, ginger and sesame oil. They will give the dish a special flavor and piquancy.

Soups are made from frozen or canned corn, with grits and even from young corn cobs. This healthy dish- nutritious and moderately high-calorie.

With a small amount of protein, corn contains many vitamins, amino acids, lysine, carotene and is valued for its high fiber content.

Puree soups and cream soups are prepared sweet and savory, with milk or cream. They are rich in meat, fish and vegetable broths with the addition of cream cheeses and seafood. They may include vegetables, roots, mushrooms, spices and spices.

Toasted soups are served with croutons, crackers, sour cream or finely chopped cheese are added, and sprinkled with herbs.

Creamy Corn Soup with Shrimp

The recipe is easy to prepare and does not take much time. Choose not sweet corn for this soup. You can cook a similar soup with crab - it will turn out more aromatic.

Serve the finished dish on the table, sprinkled with chopped parsley, you can decorate with a slice of lemon. Cooking time - 45 minutes.

Ingredients:

canned corn - 2 cans of 350 gr.;
shrimp - 200-300 gr;
onions - 1 pc;
carrot - 1 pc;
cream - 50-100 gr;
butter - 80-100 gr;
boiled water - 1.5 l;
potatoes - 2-3 pieces;
ground black pepper - on the tip of a knife;
salt - 0.5 tsp;
parsley - 2 sprigs.

Cooking method:

Heat the butter in a deep saucepan and fry the onion in it, cut into thin slices. Add carrots, grated on a coarse grater.
Cut the potatoes into small cubes, pass with onions and carrots for 5 minutes.
Drain the marinade from the canned corn and pour it into fried vegetables in a saucepan, mix, fill with water, cook everything until the potatoes are ready for 15-20 minutes.
Let the bowl of soup cool slightly, and blend the vegetables with a blender until pureed. Combine cream with mashed potatoes and bring everything to a boil, salt to taste. If the soup is too thick, add some broth or water.
Peel the shrimp, add to the soup, pepper and let simmer over low heat for about 3 minutes.

Cornmeal soup with chicken and cream cheese

Cooking time, taking into account the boiling of the broth - 2.5 hours. To shorten the cooking time, you can replace the cereal with cornflakes which are boiled for 15 minutes.

Serve ready meal hot, in deep transparent plates. Place one spoon on top soft cheese and sprinkle with chopped herbs.

Yield - 2.5 liters or 5 full servings.

Ingredients:

half a chicken carcass;
water - 3 liters;
corn grits - 1 cup;
potatoes - 4-5 pcs;
onion - 2 pcs;
carrots - 1 pc;
parsnip or parsley root - 1 pc;
vegetable oil - 50-70 gr;
a set of spices for soup;
bay leaf - 1 pc;
black peppercorns - 5-7 pcs;
salt - 0.5 tsp;
sugar - 1 tsp;
soft cream cheese- 150-200 gr;
green onions, parsley, dill - several branches each.

Cooking method:

Rinse half the chicken carcass, put in a saucepan, fill with water and simmer for 1-1.5 hours. Don't forget to remove the foam from the broth when boiling.
Peel the parsley root, onion head and half of the carrot and put in the boiling broth. Add bay leaf and a few black peppercorns to the broth.
After an hour and a half, remove the carrots and onions from the broth with a ladle, take out the chicken, cool, remove the skin and separate the flesh from the bones.
V chicken bouillon Pour the washed corn grits, cook for 30-40 minutes.
Peel the potatoes, rinse, cut into small cubes, put in the broth as soon as the grits are ready. Boil for 15-20 minutes.
Fry over hot vegetable oil onion cut into half rings. Add grated carrot half. Add stir fry to soup.
Put boiled chicken meat in ready soup and let it boil for 5 minutes.
Add 1 tsp. sugar, spices to taste and salt the soup, bring to a boil and remove from heat.

Milk cream soup of corn with garlic croutons

Canned corn in this recipe can be replaced with frozen and boiled. The cooking time is 50 minutes.

Pour the finished cream soup into bowls, garnish with chicken fillet pieces, sprinkle with chopped basil. Serve croutons on a separate plate, and sour cream in a gravy boat.

Ingredients:

milk - 500 ml;
chicken broth - 1 cup;
canned corn - 350-400 gr;
chicken fillet - 300-400 gr;
butter - 50 gr;
onion - 1 pc;
bread or wheat loaf - 2-3 slices;
garlic - 2 cloves;
olive oil - 1 tbsp;
green basil - 1 sprig;
ground black pepper - to taste;
salt - 1 tsp

Cooking method:

Boil the chicken fillet until done.
On the butter fry finely chopped onion, add corn, pre-drain the marinade, then simmer for 5-10 minutes over low heat. If necessary, you can add 2-3 tbsp. broth.
Finely chop the chicken fillet.
Pour milk into the pan and 100-150 gr. broth, bring to a boil, add vegetable stew and fillet pieces, cook for 5-10 minutes, stirring occasionally. Remove from heat and let cool slightly.
Prepare garlic croutons: rub slices of bread with garlic, salt, cut into cubes and fry in olive oil.
Grind everything with a blender until creamy, bring to a boil, sprinkle with chopped garlic, pepper and salt to taste.

Lean Corn Soup with Mushrooms

Such lean soup suitable for diet food and for those who fast.

Mushrooms can be chosen to your taste: it can be oyster mushrooms, mushrooms or porcini mushrooms. Can be used dried mushrooms, pre-boiled. To decorate the finished soup, leave a few fried slices of mushrooms and a spoonful of corn. Cooking time - 1 hour 15 minutes.

Serve in deep serving bowls, garnish with a couple of mushroom slices and a few corn kernels on top, sprinkle with finely chopped dill.

Ingredients:

fresh champignons - 300-400 gr;
canned corn - 600-700 gr;
water or vegetable broth - 1-1.5 liters;
potatoes - 2-3 pieces;
onion - 1 head;
bell pepper - 1 pc;
vegetable oil - 50-80 gr;
salt - 0.5 tsp;
a set of spices for mushrooms - 1 tsp;
green dill - a couple of branches.

Cooking method:

Heat vegetable oil in a deep frying pan, fry the onion and bell pepper, diced.
Chop the mushrooms into slices and pass them with onions and peppers.
Add corn without marinade to mushrooms and simmer over low heat for 10-15 minutes.
Cut the potatoes into cubes, cover with cold water or vegetable broth, cook until done.
Pour the stewed vegetables into the broth with potatoes, salt, add spices and let it boil for 5 minutes. Remove from heat, cool slightly.
Grind the finished soup with a blender until smooth and bring to a boil again.

Bon Appetit!

I assure you, you have never tried such a soup! It has potatoes, and corn, and mushrooms, and ptitim ( pasta in the form of round balls - this is Israeli couscous). Bright and light, tasty and original - that's what you get soup according to this recipe.

Slicing is important in this soup - no grater and large pieces, everything should be about the same size. It is best to use chicken broth for it, although if you have another meat broth- feel free to use it, the soup will turn out no less tasty;))

So, for making soup with canned corn prepare chicken broth, potatoes, onions, carrots, mushrooms, sunflower oil, ptitim (Israeli couscous), canned corn, dill and salt.

Peel and cut the potatoes (small cubes), rinse and dip in chicken broth. Let the broth come to a boil, season with salt to taste, and simmer until the potatoes are tender.

While the potatoes are cooking, prepare the vegetable and mushroom stir-fry. Peel mushrooms, onions and carrots, cut everything into very small cubes, you do not need to rub anything. Fry for sunflower oil onions, carrots, mushrooms. When the potatoes are cooked, transfer the roast from the pan to the pan.