Pork soup with canned corn. Homemade canned corn soups: simple recipes

25.04.2020

Delicious, bright and aromatic soup with canned corn will brighten your day and cheer up. ten delicious recipes- For you!

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

Serve immediately! Bon Appetit!

Recipe 2: chicken soup with canned corn

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

Before making a soup with rice and corn, you should choose the right dishes. Try to take roomy dishes, so chicken bouillon foams a lot and the amount of soup can be reduced by one portion.

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

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

During this time, vegetables and rice should be prepared.

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

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

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

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

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

The recipe for canned corn soup is also suitable for preparing a hot dish with fresh and frozen grains. In this case, you will need to stop cooking them with the meat.

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

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

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

Diet soup can be served at the table.

Recipe 3: soup with canned corn and spaghetti

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

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

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

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

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

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

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

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

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

Let's prepare meat broth.

Fry carrots and onions on vegetable oil.

Add chopped potatoes, frying, salt to the broth.

Then frozen beans, tomatoes and corn.

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

Bon Appetit!

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

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

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

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

Chop the onion and fry until transparent.

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

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

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

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

And it's time to add the canned corn.

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

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

Recipe 6: soup with canned corn and chicken

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

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

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

Chop green onions and cilantro.

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

Sweet peppers - straws.

Celery - slices.

Leave the ginger piece intact.

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

We drain the liquid from the corn jar.

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

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

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

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

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

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

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

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

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

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

Serve the soup hot. Bon Appetit!

Recipe 8: canned corn soup with chicken broth

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

Pour chicken broth into a saucepan.

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

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

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

Chicken and Rice Option

This recipe can be used to cook a light and nutritious meal for the whole family relatively quickly. This delicious first course is equally good for adults and for children's menu... It can also be classified as low-calorie and introduced into the diet of those who follow their figure. Like many other soups with this option, it is prepared from inexpensive available products, which can be purchased at any store. To feed your family deliciously, you will need:

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

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

Process description

At the initial stage, you should do the broth. To prepare it, put pre-washed in a saucepan. chicken legs, pour them with cold water, send them to the stove, bring to a boil and cook over minimal heat. After about an hour, the meat is removed from the broth, carefully separated from the bones and cut into pieces. The liquid is filtered through clean cheesecloth, brought to a boil and chopped potatoes are immersed in it.

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

Cream cheese option

This delicious first course is quick and easy to prepare. It has a light creamy texture and a pleasant aroma. Like other canned corn soups, it is incredibly nutritious and healthy. To cook such a meal, double-check in advance if your kitchen has everything necessary products... In this case, you will need:

400 gram can of corn.
A couple of potato tubers.
250 grams of zucchini.
Medium onion.
100 grams of processed cheese.
Small carrot.
40 grams of celery root.

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

Step by step technology

To cook a delicious and aromatic soup with the addition of canned corn, you first need to tackle the vegetables. They are washed, peeled and crushed. Zucchini and potatoes are cut into medium cubes, carrots and celery are grated.

Put a tablespoon of butter and vegetable oils in a thick-bottomed pan, heat them up, send chopped onions to them and lightly fry them. When it acquires a golden hue, add carrots with celery to it, mix and continue cooking. After a couple of minutes, put potatoes into a saucepan and pour in a liter of drinking water. All this is brought to a boil and the heat is reduced. After about five minutes, chopped zucchini and canned corn are placed in the future soup, along with liquid from the jar.

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

Option with tomatoes

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

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

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

Algorithm of actions

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

All this is cooked on minimal heat until the potatoes are soft. This usually takes about twenty minutes. Like other canned corn soups, it is poured into bowls and sprinkled with chopped herbs before serving.

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 work of the cardiovascular system:
vitamin of youth - E;
B vitamins.

Grain is rich in fiber and calcium. Corn oil reduces appetite, which allows it to be used in a variety of diets.

In lean soups, use corn grits but since it takes a long time to cook, frozen corn or canned corn will do. Combined with herbs and fresh tomatoes the dishes are bright and aromatic.

Creamy Canned Corn Soup

Not always at hand necessary ingredients... Try replacing the cream with milk, butter with vegetable oil, celery stalk with root, and the dish will taste new.

Serve the soup, garnish with a parsley leaf and a lemon wedge.

Ingredients:

canned corn - 1 can (350 gr.);
raw potatoes - 5 pcs;
onions - 2 pcs;
bulgarian 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.

Preparation:

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

Ingredients:

corn grits - 250 gr;
potatoes - 4 pcs;
smoked chicken leg - 1-2 pcs;
fresh tomatoes - 2 pcs;
carrots - 2 pcs;
onions - 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.

Preparation:

Rinse the corn grits, put in boiling water and cook for 1 hour over low heat.
Add peeled and diced potatoes, half an onion and carrots to the finished grits. Cook for 30 minutes.
In a dry skillet, combine the 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 pulp cut into strips in the boiling broth smoked leg, pour in tomato dressing, let it boil, salt. Soup with corn grits sprinkle with spices and chopped herbs.

Canned Corn Soup with Shrimps

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

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

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

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

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

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

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

Prepare your ingredients.

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

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

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

Add flour and fry everything together for another 1 minute.

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

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

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

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

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

Japanese corn soup is ready!

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

Soups are made from frozen or canned corn, grits, and even young corn cobs. it healthy dish- nutritious and moderately high in calories.

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

Cream 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 can include vegetables, roots, mushrooms, spices and herbs.

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

Creamy Shrimp Corn Soup

The recipe is easy to prepare and will not take long. Choose not sweet corn for this soup. You can make a similar soup with crab - it will be more aromatic.

Serve the finished dish on the table, sprinkle with chopped parsley, you can decorate with a lemon wedge. 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 pcs;
ground black pepper - on the tip of a knife;
salt - 0.5 tsp;
parsley greens - 2 sprigs.

Cooking method:

Heat the butter in a deep saucepan and fry the onion, cut into thin slices, in it. Add coarsely grated carrots.
Cut the potatoes into small cubes, sauté with onions and carrots for 5 minutes.
Drain the marinade from the canned corn and add it to fried vegetables in a saucepan, stir, cover with water, cook until the potatoes are cooked for 15-20 minutes.
Cool the bowl with the soup slightly, chop the vegetables with a blender until puree. Combine the cream and puree and bring everything to a boil, season with salt. If the soup is thick, add a little broth or water.
Peel the shrimps, add to the soup, pepper and let simmer over low heat for about 3 minutes.

Corn grits soup with chicken and cream cheese

Cooking time, taking into account the cooking 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. Put one spoon on top soft cheese and sprinkle with chopped herbs.

The output is 2.5 liters or 5 full servings.

Ingredients:

half a chicken carcass;
water - 3 liters;
corn grits - 1 glass;
potatoes - 4-5 pcs;
onions - 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 sprigs.

Cooking method:

Rinse half of the chicken carcass, put in a saucepan, cover with water and simmer for 1-1.5 hours. Remember to skim the broth when boiling.
Peel the parsley root, onion and half of the carrots and place in the boiling broth. Add bay leaf and a few black peppercorns to the broth.
After an hour and a half, take the carrots and onions out of the broth with a ladle, take out the chicken, refrigerate, remove the skin and separate the flesh from the bones.
Pour the washed corn grits into the chicken broth, cook for 30-40 minutes.
Peel the potatoes, rinse, cut into small cubes and put in the broth as soon as the groats are ready. Cook for 15-20 minutes.
Fry the onion, cut into half rings, in hot vegetable oil. Add the grated half of the carrots. Add the frying to the soup.
Put the boiled chicken meat in the prepared soup and let it simmer for 5 minutes.
Add 1 tsp. sugar, spices to taste and salt the soup, bring to a boil and remove from heat.

Creamy milk corn soup with garlic croutons

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

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

Ingredients:

milk - 500 ml;
chicken broth - 1 glass;
canned corn - 350-400 gr;
chicken fillet - 300-400 gr;
butter - 50 gr;
onion - 1 pc;
wheat bread or 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:

Cook the chicken fillet until tender.
On butter fry finely chopped onions, add corn, after draining the marinade, simmer for 5-10 minutes. If necessary, you can add 2-3 tbsp. broth.
Finely chop the chicken fillet.
Pour milk and 100-150 gr. Into a saucepan. 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 the slices of bread with garlic, salt, dice and sauté in olive oil.
Grind everything with a blender until creamy, bring to a boil, sprinkle with chopped garlic, pepper and salt to taste.

Lean Mushroom Corn Soup

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

You can choose mushrooms according to your taste: it can be oyster mushrooms, honey mushrooms or porcini mushrooms. Can be used dried mushrooms, having previously boiled. Leave some fried mushroom slices and a spoonful of corn to decorate the finished soup. Cooking time - 1 hour 15 minutes.

Serve in deep serving bowls, garnish with a couple of mushroom wedges and a few grains of corn 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 pcs;
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 twigs.

Cooking method:

Heat vegetable oil in a deep frying pan, fry the diced onion and bell peppers.
Chop the mushrooms into wedges and sauté them with the 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 tender.
Pour stewed vegetables into the broth with potatoes, salt, add spices and let simmer 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!