Japanese corn soup. Soup with canned corn Soup with canned corn and vegetables

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 soup puree from canned corn.

1. We twist the corn in a meat grinder and pour three glasses of water. Let the water boil.
2. 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.
3. Mix the corn porridge with the milk-flour mixture and cook for about 20 minutes.
4. 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 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 cook 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:

1. Cut the potatoes in your favorite way and set to boil.
2. From the rest of the vegetables we make frying with the addition of roots.
3. Add fried potatoes and cook everything together.
4. While we conjured with frying, the potatoes were almost cooked.
5. After you have opened the corn, do not drain the brine, but send it to the soup along with the corn.
6. 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 can
• 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.

1. 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.
2. After the water boils, pour the cheese and stir until it dissolves. If you still have small pieces, grind it with a blender.
3. Part of the corn must also be mashed and added to the soup.
4. 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

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

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

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 pour already 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 seasoning) 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!

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 give examples of 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:

1. 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.
2. Fry the onions, peppers and carrots in a hot pan, and then add frozen corn to them and fry a little.
3. 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.
4. Throw the chopped potatoes into the pan, then add the fried vegetables to it. Boil until potatoes are cooked.
5. 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:

1. First of all, you need to peel and grate the carrots on a coarse grater, as well as peel and chop the onion.
2. Fry vegetables in a hot skillet until golden brown.
3. Add corn from the juice jar to the pan. Put it all out for 10 minutes.
4. Pour milk into a saucepan and heat. Add a lot of vegetables to it, cook for 15 minutes.
5. Then take a piece of butter and melt it. Add flour to melted butter and stir.
6. 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.
7. Pass the soup through a sieve to remove corn skins and large pieces of vegetables. Add spices.
8. 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.
9. 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:

1. 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. Remove after boiling chicken fillet from the saucepan.
2. 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.
3. We send the potatoes to the pan with the broth.
4. Fry carrots and onions in a hot frying pan until golden brown. Add to them corn from a can of juice.
5. Add spices and fry for 5 minutes over medium heat.
6. Add vegetables to pot with potatoes and broth. Add after 5 minutes processed cheese. Then toss in the chicken pieces.
7. 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:

1. Boil the shrimp and remove the skins. You can fry them in olive oil, this will give them a subtle taste. Do not pour out the shrimp broth.
2. Next, take a jar of corn. Grind corn with a blender.
3. 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.
4. Cook over low heat for 10 minutes.
5. 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
• Bell pepper- 1 piece

Let's start cooking:

1. First, peel and cut the potatoes into small cubes. We send it to a pot of water.
2. 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.
3. We cut carrots, onions, peppers, and then fry in a hot frying pan.
4. We send the passivated vegetables to the pan.
5. 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.

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, to make 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.

Drain the marinade from canned corn, add the kernels to the pan. Let the soup boil and simmer for about 5 minutes over low heat.

Then add ptitim to the soup. Instead, you can use small pasta, stars or the alphabet, vermicelli or orzo.

Let the soup boil back. Cook it over low heat until the ptitim is ready. At the end, add finely chopped dill to the soup.

Turn off the fire and let the soup rest for a few minutes. Then soup with canned corn can be served!

Good appetite!!!

Soup with corn is a popular dish in many countries of the world. Especially, this soup fell in love with the inhabitants of the Mediterranean and burning Mexico. Warming soup with corn perfectly diversifies the daily menu, warms on cold days and saturates the body well. Corn is a cereal that is very easily absorbed by the body, so these soups are very light and do not create a load on the stomach.

Corn is rich in vegetable protein, antioxidants and vitamins. Such a component in the daily diet will significantly increase the level of magnesium in the blood and saturate with protein. Soup with corn can be enriched with various vegetables, various types of fish, seafood, bacon and meat. Cream and tomato juice will help diversify the taste of the soup.

In the preparation of soup, you can use both fresh and canned corn, and with each type, the dish will acquire a completely different taste and new flavors.

When preparing soup from fresh corn, you should boil it in advance or bake it in the oven.

Greens and a variety of spices, spices and herbs will perfectly set off the taste of corn. Also, corn can be combined with various legumes - beans, beans, chickpeas or lentils.

How to cook soup with corn - 15 varieties

This soup not only perfectly complements the meal, but also saturates, warms and undoubtedly enchants with its taste and pleasant aroma!

Ingredients:

• Canned corn - 350 g
• Chicken broth - 1.5 l.
• Soy sauce - 2 tbsp
• Carrots - 2 pcs.
• Ginger - 2 tbsp
• Eggs - 2 pcs.
• Boiled chicken legs - 3 pcs.

Cooking:

Whisk the eggs with a fork.

Finely chop the ginger

Saute ginger and carrot cubes in a saucepan. Pour in broth, add sauce and corn. Then pour in the egg mixture.

Serve with chopped chicken meat and parsley.

Light and very fragrant soup for a hearty lunch.

Ingredients:

• Chicken breast - 1 pc.
• Marjoram - to taste
• Pearl barley - 100 g
• Canned corn - 100 g
• Carrots 2 pcs.
• Sweet pepper 1 pc.
• Onion 1 pc.
• Parsley - to taste
• Vegetable oil 2 tbsp

Cooking:

Prepare chicken broth.

Add to ready broth pearl barley

After 20 minutes, add browned carrots, pepper strips and onions.

At the end of cooking, add corn and spices. Bring the soup to taste and serve with parsley.

Delicate and velvety corn soup is perfect for a hearty lunch or as a solemn first course.

Ingredients:

• Italian herbs - 1 tsp
• Chopped celery - 250 g
• Salt - 2 tsp
• Corn cobs - 12 pcs.
• Olive oil- 2 tablespoons
• Broth - 500 ml.
• Chopped carrots - 250 g
• Water - 750 ml.
• Chopped yellow pepper - 250 g
• Chopped onion - 250 g
• Ground pepper - 1 tsp
• Cream -100 ml.
• Chopped garlic - 2 tsp

Cooking:

Boil the corn first, then cut off the kernels and discard the cobs.

Saute vegetables with spices until soft.

Pour in broth, water and bring to a boil.

After 45 minutes add corn. Cool and puree with cream 2/3 of the soup. Combine with unpurified part.

Add seasonings and bring the dish to a boil. Serve with chopped parsley.

Light and rich in flavor crab soup will appeal to all lovers of seafood and fish soup.

Ingredients:

• Sesame oil - 1 tsp
• Corn cobs - 1 pc.
• Vegetable oil - 2 tbsp.
• green onion- 4 things.
• Chicken broth - 300 ml.
• Garlic - 2 cloves
• White crab meat - 50 g

Cooking:

Fry the cob, and then cut off all the grains from it.

Saute chopped garlic and onion in oil.

Add corn and pour over broth.

Add crab meat and boil for about 10 minutes.

Fresh or frozen crab meat can be substituted with marinated crab claws or shrimp.

Serve hot, drizzled with sesame oil.

Hearty and very nutritious soup for a full everyday lunch.

Ingredients:

• Water - 2 liters.
• Potato - 350 g
• Corn - 1 can
• Greens - a couple of branches
• Chicken fillet - 250 g
• Rice - 80 g
• Salt - 1/2 tsp

Cooking:

Cut the chicken fillet and add to boiling water. After 10 minutes, add the potato pieces.

Boil rice until tender.

When potatoes are soft, add corn and rice.

Serve soup with chopped parsley.

Very tender, velvety and tasty pumpkin soup will become good addition any table.

Ingredients:

• Butter - 25 g
• Bay leaf - 3 pcs.
• Milk - 275 ml.
• Pumpkin - 700 g
• vegetable broth- 725 ml.
• Canned corn - 570 g
• Onion - 1 pc.

Cooking:

Melt the butter and sauté the onion pieces. Add chopped pumpkin and corn to the onion.

It is best to choose porridge varieties of pumpkin - this type is more juicy and sweet.

Boil the broth with milk, then add the fried vegetables.

Bring to a boil and then puree the soup.

Serve the finished soup with a toasted baguette.

Very hearty protein soup with chicken and beans will become good option for a nutritious dinner.

Ingredients:

• Chicken legs - 4 pcs.
• Chile - to taste
• canned tomatoes- 800 g
• Frozen corn - 1.5 cups
• Barley - 250 g
• Zira - to taste
• canned beans- 400 g
• Onion - 1 pc.

Cooking:

Soak the cereal for 6 hours in water.

Finely chop the onion. Sauté in a saucepan with olive oil.

Add spices to the onion - zira and chili.

Then, add barley and ham to the pan to the onion. Pour 1.5 liters of water.

Bring to a boil and add tomatoes.

When the cereal is ready, remove the hams and disassemble into pieces.

Add the beans, stripped chicken and corn to the soup.

To sprinkle green onion and submit.

A nice refreshing soup perfect for a summer dinner or lunch.

Ingredients:

• Parsley - 3 tablespoons
• Chile - 3 pcs.
• Fresh corn - 4 pcs.
• Garlic - 1 clove
• Nutmeg - pinch
• Chicken egg - 3 pcs.
• Tarragon leaves - 1 tbsp
• Sour cream - 1 can
• Chicken broth - 1 l.
• Basil leaves - 4 pcs.
• Onion - 1 pc.

Cooking:

Boil the broth and add the cut corn kernels.

Mash the boiled eggs with a fork.

Roast the chili and remove the skin.

Saute the garlic along with the onion, tarragon and basil.

Blend corn with broth, garlic, onion and herbs in a blender.

Bring the dish to a boil, add eggs, sour cream and spices.

Refrigerate and serve.

Hearty and very fragrant soup to your table!

Ingredients:

• Celery stalk - 2 pcs.
• Onion - 1 pc.
• Dill - bunch
• Corn - jar
• Potatoes - 2 pcs.
• Water - 200 ml.
• Cream - 300 ml.

Cooking:

Dice the onion.

Cut potatoes into cubes.

Cut celery.

Chop dill.

Fry the onion with celery and potatoes.

Add corn and pour cream over the dish.

Bring to taste and add dill.

A very spicy soup with sherry will please all lovers of gourmet dishes!

Ingredients:

• Sherry - 2 tablespoons
• Wheat flour- 50 g
• Paprika - 1/2 tsp
• Butter - 4 tbsp.
• Chicken broth - 750 ml.
• Canned corn - 220 g
• Chicken - 1 pc.
• Milk - 1 glass
• Onion - 120 g

Cooking:

Boil the chicken and then cut into pieces.

Saute flour and onion in butter.

Add flour to the broth along with corn and sherry. Pour in milk.

Sherry can be easily replaced with strong white wine.

Season with paprika and serve!

Cream soup "Sea"

Delicate soup with seafood and corn is perfect for the solemn serving of first courses.

Ingredients:

• Butter - 35 g
• Shrimps - 200 g
• Corn - jar
• Flour - 50 g
• Mussels - 200 g
• Cream - 500 ml
• Nutmeg - to taste

Cooking:

Puree corn. Pour in two cups of water and bring to a boil.

Heat cream separately.

Fry the flour in butter, then pour over the warmed cream and season with nuts.

Together with cream, flour and butter will create the famous bechamel sauce.

Bring the sauce to a thick texture.

Pour the bechamel into the corn mixture. Bring to a boil and strain the soup after 10 minutes.

Return dish to heat and add seafood.

Bring to readiness.

Unusual delicious soup with Indian motives is perfect for any celebration.

Ingredients:

• Corn - 1 can
• Onion - 1 pc.
• Curry - 1 tbsp
• Carrot - 1 pc.
• Popcorn - to taste
• Garlic - 2 cloves
• fresh ginger- 20 g
• Water - 400 ml.
• Spices - to taste
• Potato - 1 pc.

Cooking:

Finely chop the carrots, ginger, onion and garlic. Fry together with curry in a large saucepan.

Pour water over vegetables and add chopped potatoes.

Then add corn, bring to a boil and puree the soup.

Serve the dish to the table, sprinkled with popcorn.

Vitamin Vegetarian Soup diet dinner or lunch.

Ingredients:

• Peas - 4. tbsp.
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Milk - 400 ml.
• Garlic - 2 cloves
• Flour - 1 tbsp
• Celery - 1 stalk
• Onion - 50 g
• Corn - 300 g
• Olive oil - 2 tbsp.

Cooking:

Finely chop the onion, celery, potatoes, carrots and garlic.

Fry all the vegetables in butter, except potatoes. Then add flour to vegetables and mix well. Pour in milk and bring to a boil.

Add potatoes and cook for about 8 minutes. Bring the dish to taste.

Add peas and corn.

Unusual spicy Cuban soup is perfect for a hearty dinner or a hearty snack.

Ingredients:

• Onion - 1 pc.
• Croutons - 200 g
• Flour 2 tbsp
• Fresh corn - 3 pcs.
• Nutmeg - to taste
• Green onions - to taste
• Milk - 400 ml.
• Butter - 30 g

Cooking:

Boil the corn and beat in a blender with milk.

Fry the onion in butter along with flour.

Pour the corn-milk mixture into the pan, add the onion, nutmeg and salt.

Boil. Serve with crackers and chopped green onions.

Spicy and spicy Mexican soup - the taste of summer on your table!

Ingredients:

• Sweet paprika - 1 tsp
• minced chicken- 400 g
• Water - 400 ml.
• Stewed tomatoes - to taste
• Hot paprika - 1 tsp
• Basil 1 tsp
• Oregano - 1 tsp
• Onion - 2 pcs.
• Corn - 1 can
• Salt - 1/2 tsp
• Beans - 1 bank
• Pepper - 2 pcs.

Cooking:

Chop up the beam. Dice the pepper.

Pour the tomato mass into the pan, add the beans and corn. Add water and bring to a boil.

Fry minced meat with spices and onions and peppers.

Pour the meat mixture into the soup.

Season to taste, add water as needed and bring to a boil.