Home A fish Corn chowder corn soup. Soup with corn and vegetables. Chicken soup with corn

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Corn chowder corn soup. Soup with corn and vegetables. Chicken soup with corn

From corn we all cooking 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 useful it is for our body. If your children, for example, do not like to eat hot soup, cook them tasty soup With their favorite 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 delicious and healthy hot soups that they have never tried before. Must try 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 has a lot of legumes, in addition to beans, it has peas, which means that this soup will give your body a lot of protein.

Such a 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 organism.

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;
Onion - 50 g;
Ketchup - 2 tablespoons;
Bacon - 100 g;
Bay leaf - 2 pieces;
cilantro - 2 branches;
Salt - to taste;
Ground pepper - to taste;
Dill - 2 sprigs.

Let's start cooking:

For cooking, take a stainless steel saucepan.
Peel and chop the onion as you like, it doesn't matter.
You need smoked bacon, cut it into a small cube.
Now put a pan on the stove and let it heat up properly, when it gets hot, pour the bacon into it, let it start to melt.
As soon as part of the fat comes out of the bacon, pour chopped onion to it, fry the onion with bacon until the onion is light golden.
As soon as the onion and bacon are fried, pour all the tomato juice on them and add ketchup.
Let the tomato juice boil, pour all the corn into the pan along with the juice.
Then pour the beans in the same way with the juice.
Drain the yushka from the peas and pour it into the soup in the same way.
Let the soup simmer for 5 minutes.
When it boils for 5 minutes, add the bay leaf, salt and pepper the soup to your liking. Boil for 5 more minutes.
Next, finely chop the cilantro and dill. Add the greens to the soup a minute before it's done.

If you are not a fan of cilantro, then you can not add it, replace it with your favorite spicy greens.

Corn and bean soup with tomatoes is ready! Bon Appetit!

Chicken soup with corn

Chicken soup with corn

This soup is very light and tasty. Great for those who, for whatever reason, are on a diet. It can also be prepared even for small children. This soup is useful for everyone who monitors their health, it is rich in vitamins and protein.

Cook 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 to be nutritious enough to eat it for lunch.

To make chicken corn soup you will need:

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

Let's start cooking:

For cooking, take a pot with a volume of about 2.5 liters.
Put the 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 fillet, but it is dry and does not give a rich broth, I always take the legs. Put the pan on the stove, let the water boil with the chicken for the broth.
While the chicken is cooking, prepare the vegetables.
Peel the potatoes, cut them into small cubes.
Peel the carrots, cut into strips, you can also cut into cubes, but just do not rub it.
Peel the onion, cut it however you like, it doesn't matter.
While the chicken is cooking, remove the foam from the broth, otherwise it will be cloudy. Once the chicken is ready, remove it from the broth and let it cool.
Pour the potatoes into the broth.
Fry the onions and carrots in a very small amount vegetable oil.
As soon as the roast is ready, immediately pour it into the soup.
In the meantime, your chicken will have cooled down a little, take the meat off the bone, tear it into small pieces, send 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 liking.
Finely chop all greens. Add it to the soup a minute before it's done.
Remove the soup from the stove and pour it into bowls.

Chicken soup ready with corn! Bon Appetit!

Chowder soup with corn and hunting sausages

Chowder soup with corn and hunting sausages

This soup is just incredibly rich. creamy taste and bright aroma. The corn makes it more tender. Hunting sausages make the broth very rich and fragrant. Soup is great for lunch, because it is very nutritious and will satisfy everyone.

Cream makes this soup very tender, it emphasizes the taste of each ingredient and thanks to them it acquires a pleasant creamy taste. The corn that goes into every spoonful gives it a spice.

To make chowder soup you will need:

Corn - 1 can;
Hunting sausages - 400 g;
Potatoes - 300 g;
Onion - 100 g;
Meat broth - 400 ml;
Fatty cream - 200 ml;
Refined vegetable oil - 2 tablespoons;
Bay leaf - 1 piece;
Dill - 4 sprigs;
Parsley - 3 branches;
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 coarsely.
Pour the oil into the pan, put it on the stove, when it warms up, pour the onion and fry it until light golden brown.
Once you've sautéed the onion, pour in the broth.
Let it boil.
While the broth boils, peel the potatoes, cut them into small cubes and pour into the broth. While the potatoes are cooking, prepare the other ingredients.
Sausages must be cut into rings, cut them not thinly, about 0.5 cm thick.
Once the potatoes are ready, add the sausages.
Drain the yushka 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 liking and add the bay leaf.
Boil everything together for 5-7 minutes.
Finely chop all the greens, add the greens to the soup 1 minute before the readiness.

Your delicious creamy soup completely ready! Eat for health!

Soup with corn and crab sticks

Soup with corn and crab sticks

Corn and crab sticks can be combined not only festive salad. With these two ingredients, it is quite possible to prepare a hot dish.

Your children will definitely like this soup, because they are very fond of both corn and crab sticks.

The egg white in the composition makes the soup a little thicker. Its taste is very rich and bright. Light fragrance seafood makes it very tasty.

To make Crab Sticks and Corn Soup, 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:

This soup is incredibly easy to make.

You will need ready-made chicken broth.
Pour the broth into a saucepan, put it to a boil.
While it boils, prepare the rest of the ingredients.
Peel the crab sticks from the packaging, cut the sticks into half rings.
Drain the corn from the corn, grind the corn with a blender or other method available to you, it should become small, but 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, and you don’t need the yolks, you can use them elsewhere. Mix the protein with cream with a fork.
Add corn flour to the cream with protein, 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 liking.
Let it simmer all together for 5 minutes.
Gradually stir in the mixture of cream, protein and cornmeal. Let the soup boil again. Let the soup simmer for another 10 minutes.
Take the soup off the stove.

Your crab corn soup is ready!

Cheese soup with corn

Cheese soup with corn

My family loves this soup, it is very tender and thick. Creamy processed cheese makes it just the height of perfection, giving richness. Tender sweet corn adds spiciness. Chicken meat makes it nutritious enough to be consumed without a second course. This is our favorite breakfast and often even dinner.

To make Cheese Soup with Corn, 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;
Sweet ground paprika - to taste;
Salt - to taste.

Let's start cooking:

You will need a 2.5 liter pot.
Pour 1 liter of water into it.
Chicken meat should be cut into small cubes. I use chicken fillet, it is easier to cut and does not add unnecessary fat to the soup.
Pour the meat into the water, put it on the stove, let it boil. As you boil, remove the foam, rags of foam in the soup are not needed. Boil chicken meat until done. Don't add salt just yet.
Pour the corn into the soup along with the juice.
Drain the juice from the peas, add it to the soup.
Now take the cheese and rub it on a coarse grater right away into the soup. Let everything boil for 10 minutes.
After the cheese dissolves in water, taste for salt and then add salt to your liking. (Do not salt before, there is salt in curds and in everyone in different ways, and if you salt earlier, you may end up with too much salt.
After the salt, add a small pinch of turmeric, it will give a very nice yellow color to the soup.
Add sweet to taste ground paprika, you can add spicy if you like it spicy and small children will not eat the soup.
Remove the soup from the stove, let it stand in the pan for 15 minutes, so it will become more saturated.

Cheese soup with corn is ready! Good appetite!

Chicken soup with corn and smoked chicken

Chicken soup with corn and smoked chicken

For those who love corn soups, it will bring freshness and variety to your menu. Smoked chicken gives a very rich broth and bright taste.

This soup can be cooked on a campfire during outdoor recreation, if the taste of fire smoke is added, it will become more aromatic and tastier. For lovers of soups with smoked meats, they will like it very much 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:

For cooking, take a pan with a thick bottom. I cook a cauldron, it works best in it.
Pour the vegetable oil into the pan and put the butter. Put on the stove to heat up.
While the oil is heating, peel and chop the onion, chop as you like, then fry until golden brown.
Cut the chicken into small pieces and add to the onion.
Grind the corn in a blender until pureed. Add to the pot as well. Simmer everything together for 10 minutes.
Then pour in the broth. You can also just water, but with broth it’s just that the taste is richer, if we cook in nature, then naturally we do without broth, it also turns out very tasty.
Salt and pepper the soup to your liking. I always use a ground mixture of peppers, it gives a richer taste and aroma than just black ground pepper.
Peel the garlic and run it through a garlic press or chop it as finely as possible.
Finely chop the parsley as well.
Before removing the soup from the stove, send the garlic and parsley into it.
Remove the pot from the heat, cover with a lid and let it steep for 15 minutes.

Fragrant soup with corn and smoked chicken is ready! Bon Appetit!

Corn soup with bacon

Corn soup with bacon

This soup with bacon is very fond of men. It turns out quite fatty and very nutritious. Smoked bacon gives a very thick and rich broth, while corn makes it slightly sweeter and more tender.

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

To make Bacon Corn Soup you will need:

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

Let's start cooking:

For cooking, you need a saucepan with a thick bottom. I always use a cauldron, it is perfect for this purpose.
Cut the bacon into small pieces.
Put the pot on fire. Let it heat up, when it's hot, throw in all the bacon and let it render a little and start frying. Let it take on a slight golden color.
Once the bacon is fried, pour water into the pan. Let it boil and pour the corn into the broth. In summer, you can use fresh, cutting the grains from the cobs. In winter, purchase frozen or canned, it will be necessary to drain the juice from the canned, it is not needed in the soup.
Add bacon cubes to the soup, taste the soup for salt after dissolving them and add if necessary.
Let the soup simmer until the corn is tender. Canned corn is naturally ready, so it will need to be boiled for 10 minutes, no more.
Before removing the soup from the stove, add finely chopped greens to it. Greens take any and in any quantity to your taste.
Remove the soup from the stove, cover with a lid and let it brew for 10-15 minutes.

The soup is ready! Bon Appetit!

Corn soup with celery and cream

Corn soup with celery and cream

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 until the last spoonful. If your child does not like to eat healthy foods and hot dishes, this soup is exactly what you need.

To make soup you will need:

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

Let's start cooking:

Use a stainless steel pot for cooking.
Peel and cut the onion as usual for frying.
Cut the celery the same size as the onion.
Put the pan on the stove, put the butter in it. When it's hot, throw in the chopped onion and celery. Fry them together for 6 minutes.
Peel the garlic, chop it as small 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 the broth if you have, 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 liking.
When the potatoes are already soft, pour all the corn into the soup before draining the juice from it.
Pour cream into soup.
Let everything simmer together for 10 minutes.
Remove ready soup from the plate.
Pour it into bowls.
Finely chop the greens and add it directly to the plate to your liking.

Bon Appetit!

Milk soup with corn and smoked fish

Milk soup with corn and smoked fish

We are used to eating smoked fish just like that 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 match at all. When I first heard this recipe, I thought that it would be impossible to eat it, but when I was treated to it, my opinion changed. Try to cook it, and you will also understand that all this is very tasty combined.

To make 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;
Onion - 50 g;
Butter - 40 g;
ground thyme - a quarter of a teaspoon;
Sweet ground paprika - a quarter of a teaspoon.

Let's start cooking:

For cooking, immediately take a 2-liter saucepan, it will be convenient to cook in this one.
Pour all the water into the pan and put on fire, let it boil.
While the water is boiling, prepare the rest of the ingredients.
Cut the bacon very finely, pour it into the pan, fry it so that it releases all the fat.
Peel and chop the onion finely, pour it over the fried bacon, fry the onion until translucent, and let it begin to acquire a golden color just a little.
Peel potatoes, cut into small cubes.
When the water comes to a boil, add the potatoes and the fried onion and bacon.
Boil potatoes until soft.
While the potatoes are cooking, take care of the fish. It is necessary to remove the peel and bones from it, of course, if any. (Never take herring, it will still be nasty, trust me. Pink salmon or other dense fish is most ideal, mackerel can also be taken, but it is soft, but it tastes pretty good with it). Cut the fish into small pieces, they should be slightly larger than corn kernels.
As soon as the potatoes are soft, pour the fish into the soup.
Drain the yushka from the corn and add it to the soup as well. Let everything boil for 10 minutes.
Then add milk, salt to taste. (In order to speed up the process, after I pour out the fish, I put the milk to boil separately and add it to the soup already hot).
Add thyme and paprika, you can take spicy paprika if you want a spicy soup. Let everything boil and boil for another 5 minutes.
Remove the soup and let it rest for 10 minutes. Optionally, you can add greens already on the plate.

Unusual soup is ready! Good appetite!

Corn soup "Chinese"

Corn soup "Chinese"

This soup is served in Chinese restaurants and there he is very popular. The soup is very appetizing, with a bright and rich taste.

Ginger makes it very spicy and unusual in taste, not familiar to us a bit. 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 starch 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 pot. If there is no 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 there is not always time or desire to prepare the broth separately.
Put the broth on the fire and let it boil.
As soon as the broth boils, pour all the canned corn, pour it out with the broth. Let it simmer for 10 minutes.
While the corn is boiling, you need to prepare the frying.
Pour sesame oil into the pan, it is not cheap, so I replaced it with ordinary vegetable oil and practically did not feel any difference in taste.
Take an onion and chop the white part of the feathers, the green part is set aside for now.
Peel the garlic and finely chop.
Finely grate the ginger.
Saute onion, ginger and garlic in vegetable oil.
Add the fried onion and garlic to the soup. Let everything boil for 5 minutes.
Remove the soup from the heat and puree it with a blender until all the corn is crushed. In order not to waste too much time, you can grind the corn before sending it to the soup, but then the taste will be slightly different.
Return the soup to the stove.
While it boils, dissolve the starch in a small amount of water. Best of all, of course, corn is suitable, but if not, replace it with potato. Add soy sauce to the dissolved starch.
Separately break and beat the eggs in a bowl.
As soon as the soup boils again, pour the eggs into the soup in a stream. Let it boil for 2 minutes.
Next, carefully pour in the dissolved starch. Let the soup boil with it for 1 minute, during which time it will thicken.
Try the soup for salt, if it is not enough, add to your taste.
Take the soup off the stove.
Cut as small as possible green onion, pour it into the soup, choose the amount of onion 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 delicious food 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 aroma of summer vegetables to the soup, giving it a summery freshness. Aromatic celery will make it more intense in taste and aroma.

All products are perfectly combined and create one common 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;
Bulgarian sweet pepper - 100 g;
Carrots - 100 g;
Celery stalk - 50 g;
Onion - 50 g;
fresh thyme - 1 sprig;
Turmeric - a pinch;
Potatoes - 200 g;
Fatty cream - 0.5 cups;
Bread - 150-200 g;
Butter - 50 g;
Water - 400 g.

Let's start cooking:

Prepare all foods immediately so that there are no hitches during cooking.

Cut the celery as small as possible.
Peel the onion, cut it in the same way as you always do for soup.
Peel the carrots, cut them into thin strips, you can also rub 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 the seeds, cut it into small and thin strips.
Now that you have prepared everything, take a heavy-bottomed pot or cauldron.
Put the pan on the stove, when it heats up, pour all the bacon into it. Fry the bacon until it is rendered and fried.
Once the bacon is fried, drain the fat into a separate bowl and set it aside for now.
Send the butter to the bacon, as soon as it melts, send the onion and celery to the pan, fry them until the onion is transparent.
Then add to the pot bell pepper and carrots, simmer everything together for 10 minutes.
Then pour water into the pan and immediately fly out the corn from the corn.
Pour the potatoes into the pan, let it boil until tender.
As soon as the potatoes are ready, send all the corn to them. Let them cook together for another 5 minutes, no longer needed, the potatoes should not fall apart on the mash.
While the soup is boiling, take a pan, pour all the fat that you drained after frying the bacon into it, put the pan with fat on the stove to warm up.
While the fat is heating, take the bread and cut it into small cubes.
Then, on the lowest heat, slowly fry the bread until golden brown. During this time, it will turn into crackers. Thanks to the fat from the smoked bacon, they will be very fragrant.
Chop the thyme sprig as small as possible.
Now pour half of the soup and mash it with a blender in a puree. Add turmeric, chopped thyme and turmeric to the puree. Pour the resulting mass back into the pan.
Bring everything to a boil again, it should not boil, as soon as boiling begins, immediately remove it from the stove.
Taste the soup for salt, adding salt to your taste if necessary. You can also add seasonings to your liking if needed.
Cool the finished soup a little, to a temperature acceptable to you, but do not 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 too quickly.
Add croutons to each plate. I usually put them on the table separately, each one adds it to his own taste, and they also quickly become limp and it’s better not to put a lot of crackers in the soup at once, throw in a few pieces.

Your soup is ready!

I hope you enjoy these soup recipes! Bon Appetit!

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Many people like salads that include canned corn. For example, with crab sticks, shrimp, mushrooms and chicken. Very tasty appetizers.
On the eve of the New Year, many housewives buy several jars of peas and corn - a holy cause!

Many people have never cooked soup with canned corn in their lives. It just didn’t occur to me that the first dish can be made not only with cereals, noodles, raw vegetables, but with the same success, open a jar of sweet corn, take vegetables out of the refrigerator and prepare a wonderful tender dish.

Sometimes you come home from work hungry. You open the refrigerator, and there is a can of canned corn, half a pack 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 be tasty and nutritious. It can be served for a regular lunch in the middle of the week, and on New Year's and other holidays. Try this chicken corn soup!

Compound

600 or 700 g chicken fillet;

from 650 to 700 g of canned corn;

from 60 to 700 g of potatoes;

from 100 to 125 g of onion;

75 g of parsley root;

100 g carrots;

75 celery roots;

1 st. l. salt (or to your taste);

2 or 3 tbsp. l. butter of a good brand;

½ bunch of dill or parsley;

¼ tsp favorite spices for first courses.

Cooking

Cooking (for 8 servings). The soup takes about 50 minutes to prepare.

Wash under running water cold water potato. Peel it and cut it into 4 or 6 pieces. Get big cubes.
Pre-cook the chicken fillet broth: rinse the meat under cold water, throw it into a 3-liter saucepan. Light the heat to medium and bring the broth to a boil. The meat will be ready in 1 hour.
Throw coarsely chopped potatoes into the boiling rich broth. Let it cook until half cooked, 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 a large fire, when it warms up, throw in a piece of butter. Melted? Lay out pre-cut vegetables. Sauté them on medium heat. Stir every few minutes. And so let them fry until half cooked.
Throw all the vegetables that have been sautéed into the pan and let them cook for 5 to 10 minutes.
Take the chicken out of the pan and cut it into small pieces. Put the meat in the soup.
It's time to open the tin or glass jar with corn.
It's time to open a tin or glass jar of corn. 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, salt to your taste and turn off the soup.
Rinse greens thoroughly under running cold water and finely chop.
When you serve, spilling fragrant soup on plates, add a pinch of greens 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 pieces in sunflower oil from 2 sides. Squeeze a strip of your favorite mayonnaise onto one. You can squeeze 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 you like to eat aromatic soup to your taste - and bon appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Fragrant summer first courses from canned or fresh vegetables perfectly satisfy the feeling of hunger. Vegetable or meat-based corn soups are prepared quickly, are tender, light, low-calorie, saturate the body with vitamins and useful minerals.

Secrets of cooking delicious soup with corn

It's easier to cook soup with canned corn - it's fast, convenient. Frozen grains begin to boil along with meat or potatoes. Fresh corn soup is prepared with young, medium-sized cobs: their grains are tender, fragrant, moderately hard, and easily separated.
For corn soups broths (vegetable, fish, meat), tomato juice, milk are suitable, you can add heavy cream or natural yoghurts to the soup base.
The taste of corn is harmoniously combined with vegetables (celery, cabbage, onions, carrots, pumpkin, potatoes), legumes (peas, beans), meat, bacon, fish, fresh herbs (cilantro, green onion, dill, parsley).
It is better not to season milk corn soups with spices; spicy herbs (thyme), turmeric, ground pepper (red, black), sweet or spicy paprika, coriander, ginger are suitable for broth dishes.

corn soup recipe

Thanks to step by step instructions with a photo, a novice cook will easily prepare the first course. Corn soups are boiled in broths (meat, vegetable, fish), in milk. Boil potatoes in the soup base until half cooked, then add canned corn (if fresh, then fall asleep at the beginning of cooking), vegetable frying, spices, depending on the recipe - cream or tomato sauce. Serve hot, with fresh herbs, black bread or crackers.

Soup with canned corn and green peas

Time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 55 kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

Nutritious, hearty, delicious soup will appeal to lovers vegetable dishes. According to the presented recipe, it turns out to be thick, if desired, it can be diluted with an additional glass of milk. Instead of canned, it is permissible to use frozen peas, sending it to cook at the same time as potatoes. Serving vegetable soup with hot corn and peas, sprinkled with fresh herbs.

Ingredients:

water - 1 l;
corn (cons.) - 0.3 kg;
peas - 4 tbsp. l.;
potatoes - 2 pcs.;
milk - 350 ml;
flour - 1 tbsp. l.;
onion - 1 pc.;
carrot - 1 pc.;
celery stalk - 1 pc.;
garlic - 2 cloves;
refined oil - 30 ml;
salt, ground pepper - to taste;
dill - 1 bunch.

Cooking method:

In a saucepan with a thick bottom, heating in it sunflower oil over medium heat, place vegetables cut into small cubes (celery, carrots, onions), minced garlic. Fry while stirring. After 5-6 min. add flour, stir thoroughly, then pour in the milk.
When the milk boils, add peeled potatoes, chopped into medium-sized cubes, boil without a lid, without reducing the heat.
After 10 minutes, salt, add pepper to taste, put peas and corn without brine. After boiling again, cook for 3-4 minutes.

With Chiken

Time: 1 hour.
Servings: 4 persons.
Destination: first, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Gentle, light chicken soup can be offered to children and dieting adults. Instead of chicken drumsticks, you can boil the breast, wings, thighs. Housewives recommend using round, quickly boiling rice, after thoroughly washing it several times under running water until the water becomes transparent. When using frozen corn kernels, start boiling them immediately, along with the meat.

Ingredients:

water - 1.5 l;
corn (cons.) - 1 can;
chicken drumsticks- 4 things.;
bell pepper - 1 pc.;
rice - 2 tbsp. l.;
green onions - 30 g;
salt - to taste.

Cooking method:

Rice thoroughly washed under running water, soak in cold water for a quarter of an hour.
Boil the washed chicken pieces until tender (after boiling - 20-25 minutes on a low-intensity fire), periodically removing the foam.
In broth with cooked meat send slightly swollen rice without water, bring to a boil, cook for 10-12 minutes.
Gently introduce corn into the soup, first draining the juice, peeled from the stalk and seeds, chopped into medium-sized straws Bell pepper, finely chopped onion.
Bring the composition to a boil, cook over low heat for 10 minutes. Turn off the stove, let it brew for 5 minutes.

With red beans

Time: 40 minutes.
Servings: 3 persons.
Calorie content of the dish: 78 kcal / 100 g.
Destination: first, lunch, dinner.
Cuisine: European.
Difficulty: easy.

This recipe for corn soup should be noted by lovers of original flavors. Tomato juice goes well with the components of the dish: red beans, corn kernels, smoked bacon, fresh vegetables. It turns out the soup is healthy, satisfying, rich in vitamins and trace elements..

Ingredients:

tomato juice - 800 ml;
smoked bacon - 100 g;
onion - 1 pc.;
red beans (cons.) - 1 can;
corn (cons.) - 1 can;
canned peas- 1 bank;
ketchup - 2 tbsp. l.;
lavrushka - 2 leaves;
fresh cilantro and dill - 5 g each;
ground pepper, salt - to taste.

Cooking method:

Heat a heavy-bottomed saucepan on the stove over medium-high heat and add the diced bacon into it. After 3-4 minutes, when a little fat is rendered out of it, add finely chopped onion, fry, stirring.
As soon as the onion acquires a golden hue (after 5-6 minutes), put the ketchup into the pan, mix, pour in the tomato juice.
After the juice boils, add the peas, after draining the liquid from it, corn and beans - along with the brine. Bring to a boil, after 5 minutes salt, add ground pepper, bay leaf, reduce heat.
After 5-6 min. add finely chopped greens, let the dish brew for a couple of minutes, covering it with a lid.

cheesy

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 53 kcal / 100 g.
Destination: first, lunch, dinner.
Cuisine: European.
Difficulty: easy.

Very healthy, nutritious, delicious cheese soup perfectly satisfies hunger. It turns out to be a gentle, rich, delicate creamy aftertaste, with a pleasant aroma that awakens the appetite. Sweet paprika can be replaced with hot red ground pepper, and instead of tender processed cheese, take processed cheese for soup, rubbing it with a coarse grater. True, it will take longer to dissolve than Yantar or Hochland processed cheese.

Ingredients:

water - 1.5 l;
chicken fillet - 0.3 kg;
processed cheese - 0.3 kg;
corn (cons.) - 1 can;
canned peas- 1 bank;
salt, ground paprika - to taste;
turmeric - 3-5 g.

Cooking method:

Boil the well-washed fillet cut into medium cubes until tender in fresh water (a third of an hour after boiling - over medium heat), periodically removing scale.
Send corn kernels to the boiling broth without draining the brine, and peas without juice.
After boiling again, carefully spoon the cream cheese with a spoon, mix thoroughly until it dissolves in the broth simmering over low heat (it will take about 8-10 minutes).
After salting, add paprika, a little turmeric, stir, turn off the stove. Give the dish, covering it with a lid, brew for a quarter of an hour.

Time: 1 hour.
Servings: 2 persons.
Calorie content of the dish: 165 kcal / 100 g.
Destination: first, lunch, dinner.
Cuisine: European.
Difficulty: easy.

Spicy, original soup, which has a rich taste of hunting sausages and a light spiciness, is perfectly softened by a delicate creamy aftertaste. It is advisable to use cream that is fatty, thick, as fresh as possible, and it is better to boil the broth in advance (dietary chicken or beef is suitable).

Ingredients:

meat broth - ½ l;
hunting sausages- 0.4 kg;
corn (cons.) - 1 can;
potatoes - 0.3 kg;
vegetable oil - 30 ml;
lavrushka - 1 pc.;
onion - 1 pc.;
cream - 200 ml;
fresh parsley and dill - 5 g each;
salt - to taste.

Cooking method:

Fry the peeled, coarsely chopped onion until golden brown (about 6 minutes, stirring occasionally) in a heavy-bottomed saucepan, in refined oil preheated in it.
Pour the fried onions with broth, bring to a boil over medium heat.
Carefully pour the peeled potatoes cut into medium cubes into the boiling broth; when the water boils again, cook for 10-15 minutes - until almost ready.
Add canned corn to the boiled potatoes, draining the brine from it, sausages cut into rings 4-6 mm thick, cream. Let the soup boil, salt, pepper, put the parsley.
After 6-7 minutes, after adding finely chopped fresh herbs, turn off the stove. Let the soup sit for 10 minutes.

With crab sticks

Time: half an hour.
Servings: 5 persons.
Calorie content of the dish: 47 kcal / 100 g.
Destination: first, lunch, dinner.
Cuisine: international.
Difficulty: easy.

The combination of crab sticks and juicy canned corn has long become familiar and loved by adults and children. Delicate, fragrant, hot soup on meat broth(it is better to use chicken) it turns out thick, nutritious, it perfectly satisfies hunger. Cooking it is simple, fast, the components of the dish are almost always in the kitchen of any housewife.

Ingredients:

meat broth - 2 l;
chicken eggs (protein) - 2 pcs.;
crab sticks - 0.25 kg;
corn (cons.) - 1 can;
cornmeal - 2 tbsp. l.;
dill - 5 g;
salt, ground pepper - to taste.

Cooking method:

In a saucepan with boiled broth, add crab sticks and corn, peeled from films, chopped into medium slices. Corn grains (without brine) should be pre-crushed with a blender, not very finely - at an average speed of 20-30 s. Salting, adding ground pepper, cook the soup over medium heat for 5 minutes.
In a separate bowl, lightly whisk the cream with the egg whites and cornmeal. Continuing to beat, add the composition to the soup.
Let the dish boil again, boil for 10 minutes, turn off the stove.

Soup puree with melted cheese

Time: 45 minutes.
Servings: 3 persons.
Calorie content of the dish: 61 kcal / 100 g.
Destination: first, lunch, dinner.
Cuisine: European.
Difficulty: medium.

To execute the presented recipe for a quick, easy, inexpensive soup, a minimum of ingredients and time is required. The only drawback in cooking: until the cheese is dissolved, the broth should be stirred for a long time, gently, avoiding hot drops on your hands. You can buy special processed cheese for soup with onions or mushrooms.

Ingredients:

water - 1100 ml;
processed cheese - 0.2 kg;
corn - 0.6 kg;
cornstarch - 1 tbsp. l. (without slide);
salt - to taste;
fresh herbs - 1 bunch.

Cooking method:

Pour grated curd cheese into a boiling liter of water, stir with a spoon until the cheese dissolves (at least 8-10 minutes).
Put 300 g of canned corn kernels without juice into the boiling soup base and the rest of the grains, crushed with a blender (a couple of minutes at maximum speed) until puree, stir.
After 5-6 min. after boiling again, pour finely chopped greens into the broth, add ½ tbsp. boiled water with starch dissolved in it, mix thoroughly. After 1-2 min. turn off the stove, hold under the lid for 5 minutes.

With smoked chicken

Time: 40 minutes.
Servings: 3 persons.
Calorie content of the dish: 93 kcal / 100 g.
Destination: first, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Smoked chicken meat gives an interesting, rich, original taste to the dish. Boiled not in a saucepan, but in a cauldron, the soup acquires a new, bright aftertaste, and is even more saturated with the meat aroma of smoked chicken. If desired, the dish can be boiled in clean water: it will become less saturated, but will not lose its charm.

Ingredients:

chicken broth - 1 l;
smoked chicken- 0.3 kg;
onion - ½ pc.;
garlic - 2 cloves;
corn (cons.) - 1 can;
butter - 20 g;
vegetable oil - 20 ml;
salt, a mixture of peppers - to taste;
fresh parsley - 1 bunch.

Cooking method:

Heat butter and sunflower oil in a saucepan with a thick bottom, pour in the peeled, chopped onion in medium cubes, fry until golden (5-6 minutes). Add the washed, cut into small slices chicken meat to the onion, simmer over low heat, stirring occasionally.
In 10 minutes. pour in the broth, salt, bring to a boil, simmer over medium heat for 6-7 minutes.
Put crushed garlic, finely chopped parsley into the broth, pepper. After a couple of minutes, turn off, let the dish brew, covered with a lid, for a quarter of an hour.

Dairy with smoked fish

Time: 1 hour.
Servings: 2 persons.
Calorie content of the dish: 85 kcal / 100 g.
Destination: first, lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Original, delicious, spicy milk soup with smoked fish and corn will surprise and delight home, loving fish dishes. To fulfill the recipe, it is better to use dense pink salmon or tender, soft mackerel, it is advisable not to take herring: it, when combined poorly with the rest of the ingredients, will bring a sharp aftertaste, spoiling the result.

Ingredients:

water - ½ l;
milk - 400 ml;
smoked fish(fillet) - 0.25 kg;
smoked bacon - 50 g;
potatoes - 150 g;
onion - 1 pc.;
corn (cons.) - 0.2 kg;
sweet cream butter - 50 g;
ground thyme and paprika - ¼ tsp each

Cooking method:

In a preheated dry frying pan, fry the diced bacon over medium heat, after 2-3 minutes. add finely chopped peeled onion to it, fry, stirring, 4-5 minutes.
In boiled water, send peeled potatoes, chopped into small cubes, onion-bacon fry, cook after boiling again for 10-15 minutes.
To the boiling soup, add the fish, peeled and peeled, cut into small pieces, canned corn grains without juice, mix.
After 10 minutes, pour in the milk, salt, add ground spices, bring to a boil. After boiling the dish for 5-6 minutes, remove from heat. Cover with a lid and let steep for 10 minutes.

Chinese

Time: 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 63 kcal / 100 g.
Destination: first, lunch, dinner.
Cuisine: Asian.
Difficulty: medium.

First dish for chicken broth popular in Asian cuisine. Its original, spicy, spicy taste increases appetite, the soup itself perfectly saturates. If there is no time or desire to cook the broth, it is allowed to use boiled water with bouillon cubes dissolved in it (2 pieces per one and a half liters of water). Starch can be used potato or corn, and sesame oil can be replaced with olive or sunflower.

Ingredients:

chicken broth - 1.5 l;
eggs - 2 pcs.;
garlic - 1 clove;
corn (cons.) - 0.45 kg;
fresh ginger (root) - 5 g;
sesame oil - 1 tbsp. l.;
soy sauce - 1 tbsp. l.;
starch - 1 tbsp. l.;
leek - 1 pc.;
green onions - 20 g.

Cooking method:

Fry the finely chopped white part of the leek in hot sesame oil with peeled ginger grated on a fine grater and minced garlic with a garlic crusher (about 4-5 minutes).
Add corn kernels with brine to the boiled broth, let it boil again. After 10 min. lay out the roast.
After cooking the soup for 5-7 minutes, pour it into a blender bowl, beat until puree-like (4-5 minutes), boil it again, pour in a thin stream of eggs beaten for a couple of minutes with a fork in a separate container. After stirring, add ½ tbsp. boiled water with starch dissolved in it and soy sauce. After boiling for a minute, salt.
After turning off the heat, sprinkle the dish with finely chopped onion.

With bell pepper and croutons

Time: 1 hour.
Servings: 2 persons.
Calorie content of the dish: 143 kcal / 100 g.
Destination: first, lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

The creamy soup according to the presented recipe has a unique taste and aroma of smoked bacon with hints of summer vegetables: bell pepper, celery. Crackers can be purchased at the store, but it’s better to make it yourself: fry the diced Rye bread(100-150 g) on smoked bacon fat (10-12 minutes over medium heat). Serve the croutons separately or by laying out five or six pieces. to a dish before serving.

Ingredients:

water - 0.4 l;
cream - 100 ml;
smoked bacon - 0.2 kg;
potatoes - 0.2 kg;
onion - 1/2 pc.;
carrot - 1 pc.;
bell pepper - 100 g;
butter - 50 g;
celery - 2 stalks;
corn (cons.) - 0.5 kg;
turmeric - 5 g;
thyme - 1 sprig.

Cooking method:

Fry the bacon cut into small cubes in a preheated pan with a thick bottom (about 6 minutes). Draining the fat from frying into a separate pan, add butter to the bacon when it melts - diced vegetables (celery, onion). After 4-5 minutes, add the pepper, peeled from seeds, chopped into small strips and carrots grated with a coarse grater, simmer the composition over medium heat.
After 8-10 minutes, pour the fry with water and brine from corn, pour out potatoes chopped into small cubes, cook after boiling for 10-15 minutes, then add corn, boil for 5-6 minutes.
Drain ½ of the soup into a separate container, add finely chopped thyme, turmeric to it, beat for 3-4 minutes. blender. Return the soup puree to the pan, salt, mix, bring the dish to a boil, turn off the stove.
Serve with bacon-greased croutons.

How to bring down the temperature in an adult

The most ingenious idea that has ever visited the minds of culinary experts is to invent puree soup. It is simply impossible to find flaws in this dish. The taste of mashed soup is much tastier than the soup in the classic version. To, too, there is no need to beautifully and accurately cut the products, anyway, then you have to chop.

If there are small children in the house who don’t want to, then no better way to feed the baby healthy vegetables how to make puree soup.

The ingredients for such soups also do not drive anyone into the frame. You can use both expensive seafood delicacies and ordinary vegetables from the garden.

Canned corn - 1 can
Wheat flour - 2 tbsp.
Fresh milk - 3 cups

Today we will prepare a simple, but no less tasty canned corn puree soup.

We twist the corn in a meat grinder and pour three glasses of water. Let the water boil.
Pour the oil into a heated pan and carefully sprinkle in the flour. Don't forget to stir constantly. Add hot milk and bring flour mixture to a boil.
Mix the corn porridge with the milk-flour mixture and cook for about 20 minutes.
In order for our soup to be tender in taste and without a single lump, we wipe it through a sieve. Add salt and two tablespoons of butter.

As an addition to the soup, you can serve croutons or cornflakes(just make sure they are unglazed).

It turned out to be a very tasty and hearty soup. Best of all, it took less than half an hour to prepare.

Soups with canned corn are so quick to prepare and require a minimum amount of products that their recipes are like quick questions, just as short and concise.

Potato soup with corn

Now let's add some calories to the dish and find out how to make corn soup with potatoes.

Potato - 600-700 gr.
Corn - 1-2 cans
Small onion and carrot
Choice of parsley or celery root
Salt, spices

Cooking steps:

Cut the potatoes in your favorite way and set to boil.
From the rest of the vegetables we make frying with the addition of roots.
Add fried potatoes and cook everything together.
While we conjured with frying, the potatoes were almost cooked.
After you have opened the corn, do not drain the brine, but send it to the soup along with the corn.
Don't forget to add spices and check for salt.

Spicy soup with corn and melted cheese

The following recipe is dedicated to those who love cheese soups.

Processed cheese (special cheese for soup) - 200 gr.
Corn - 1 bank
Starch (corn) - 8 gr.
Dill, parsley (can be dried)

This soup can be prepared in two ways. In the first option, whole grains are used, and in the second, chopped with a blender or through a meat grinder. In our case, this is not important, do it at your discretion.

In any case, first put the water on the fire, but for now we are preparing the cheese. It must either be grated or chopped very finely. You can use special cheeses for soups, they melt very quickly and do not need to be rubbed and cut.
After the water boils, pour the cheese and stir until it dissolves. If you still have small pieces, grind it with a blender.
Part of the corn must also be mashed and added to the soup.
The crushed corn is followed by the second half of a can of whole grains and dried greens. We cook 10 minutes.

A little advice. If the soup is not as thick as you would like, you can add some starch. To do this, dilute the starch in cold water and add to the soup, stirring constantly.

Spicy soup with frozen corn

But you don't have to use canned corn to make soups. Many housewives stock up for the winter, and it is likely that you can find several bags of frozen corn in their freezers.

Vegetable broth (if desired, you can also meat) - 750 ml.
Onion - 1 pc.
Chili pepper - 1 pc.
Corn - 400 gr.
Spices (cumin, turmeric, cumin)
Corn oil

Soup step by step

If there is no pre-cooked broth - cook now. Boil finely chopped onions, carrots and celery without adding salt.
Finely chop the onion, chili and fry them.
We combine the fried vegetables with the broth. Add most of the corn and leave to cook.
Making a soup dressing. Fry the onion sliced in half rings with the remaining corn. Be sure to add spices.
Using a blender, turn the vegetables and broth into a puree soup.
When serving, add the corn dressing.

Do not forget to decorate soups with herbs. It is not only beautiful, but also delicious.

Enjoying new flavors and combinations... isn't that what we all want? After I discovered this soup with corn for myself, I realized that sometimes it’s not a pity to spend time and cook something really unusually tasty.

This is exactly what I think this corn soup is. There are pumpkin, and baked sweet peppers, and leeks with chili peppers ... An explosion of taste! Of course, this is subjective, but I really hope that you will love this soup as much as I do.

Making this soup is much faster than describing the recipe. Don't look at the rather long total cooking time. Simply, roasting a pepper is not the fastest process. I will never turn on the oven for two peppers, which I have declared in the ingredients. This time, for example, I planned to preserve lutenitsa (such a salad) for the winter, which, by the way, I already talked about on our website.

About chili. Its varieties are numerous. I always use not the sharpest. Purely visually, it looks like cayenne. But, if you look at all the varieties, then most of them are similar to each other. It’s just that in the season we sell this particular one, and I immediately buy a kilogram - some of it is dry, but most of it is in a bag and frozen.

Well, about seasonings. Here you already add to taste. Personally, I used greens of petiole celery (in my opinion, leaf celery is harsh, but, in principle, it is also suitable, just a little less). Before that, I did it with parsley and dill - as for me, it’s too simple, I didn’t really like it.

Total cooking time - 2 hours 0 minutes
Active cooking time - 0 hours 30 minutes
Cost - very economical
Calorie content per 100 gr - 52 kcal
Servings - 4 servings

How to cook soup with corn and vegetables

Ingredients:

Broth - 1 l
Corn - 1 package standard jar, 400 grams
Sweet red pepper- 2 pcs.
Pumpkin - 300 g
Tomato - 200 g
Leek - 100 g
Garlic - 2 tooth.
Vegetable oil- 2 tbsp.
Celery stem- 2 tbsp. greenery
Thyme - 0.5 tsp dry
Marjoram - 0.5 tsp dry
Chili pepper - to taste
Salt - to taste

Cooking:

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 for the 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. Bake until black spots.

While the peppers are baking, do the rest. Peel the pumpkin, cut into large cubes. Add half a liter of broth, chopped pumpkin to the pan and cook until the latter is ready. Boiling time depends on the type of pumpkin. Most often it is 10-20 minutes. Pierce the pumpkin with a fork, if it is ready, it will be completely soft.

Rinse the leek well and cut into half rings. Together with the light part, I always use the juicy, green part. Peel and mince the garlic. Chili pepper cut into strips.

Heat the 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, fill them with boiling water, let stand for about a minute or a little less, then drain the hot water, 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 pan to the onion and fry for another two minutes.

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

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

In general, the whole form of cutting is not so important here, since we will puree the soup with an immersion blender. By the way, I do not pour out the water that is released during the cleaning of peppers (I clean the peppers in a large bowl), but I 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 chopped peppers to the pan to the pumpkin and onion, pour in the remaining half a liter of broth, bring everything to a boil and boil for about a minute. Turn off the fire. Next, take an immersion blender and grind everything until smooth.

Leftover corn and greens. Most of the time I use fresh corn. For this, I cut 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 shriveled corn, and I decided to try it with canned ... Great! No problem, tasty and almost 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. Be careful, puree soups tend to burn.

When serving in soup with corn, you can add an additional couple of chili pepper rings. Good appetite!