Corn soups. A selection of recipes for delicious corn soups. Japanese Corn Soup Lean Creamy Corn Soup with Mushrooms

18.11.2021

This Japanese corn soup is one of my favorite first course options. In fact, this is a puree soup 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 sprinkled with a pinch of green onions. Bon Appetit!

Soups are made from frozen or canned corn, grits, and even young corn cobs. This is a 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 the 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 substitute cornflakes for 15 minutes.

Serve the cooked dish hot in deep transparent bowls. Top with one spoonful of 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 prepared cream soup into bowls, garnish with chicken fillet pieces, sprinkle with chopped basil. Serve croutons on a separate plate, and sour cream in a gravy boat.

Ingredients:

milk - 500 ml;
chicken broth - 1 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.
Fry finely chopped onions in butter, add corn, after draining the marinade, simmer over low heat 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 stewed vegetables and fillet pieces, cook for 5-10 minutes, stirring occasionally. Remove from heat and let cool slightly.
Prepare garlic croutons: grate 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

This lean soup is perfect for dieters and fasting people.

You can choose mushrooms according to your taste: it can be oyster mushrooms, honey mushrooms or porcini mushrooms. You can use dried mushrooms after boiling. 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!

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.

Lean soups use corn grits, but since they take a long time to cook, frozen corn or canned corn will do. In combination with herbs and fresh tomatoes, the dishes are bright and aromatic.

Creamy Canned Corn Soup

The ingredients you need are not always on hand. 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 them, cut into 1.5 x 1.5 cm cubes, 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 room temperature cream 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 frying pan, combine butter and sunflower oil, cut the onion into half rings, carrots into quarters of slices, fry until golden brown.
Peel the tomatoes, cut into cubes and simmer together with onions and carrots for 5-10 minutes, at the end add chopped hot pepper without seeds.
Put the flesh of the smoked leg cut into strips into the boiling broth, pour in the tomato dressing, let it simmer, salt. Sprinkle the cornmeal soup 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.

Corn soup has a composition rich in useful components. Corn contains vitamins of group B, PP, as well as copper, phosphorus and iron.

The corn soup has an original taste: a little sweet and very tender. To make it more expressive, additional ingredients are used - bacon, shrimp, vegetables.

The advantage of the dish is its appearance. It turns out to be bright, which immediately cheers up and induces appetite.

Corn soup is featured in many of the world's cuisines. Each recipe is unique and replete with new ingredients, but the principle of preparation is the same everywhere.

Amber-colored corn is considered more useful.

How to Make Corn Soup - 15 Varieties

An exquisite soup, which is most often prepared for special occasions. But the dish requires a small amount of ingredients, so it will not be very expensive.

Ingredients:

Shrimps - 200 g
Mussels - 200 g
Milk - 1 glass
Flour - 2 tablespoons
Butter - 2 tablespoons
Canned corn - 1 can
Green onions - 1 bunch

Preparation:

Grind the corn in a combine or with a blender.

Pour the resulting mass into a saucepan, pour 2 glasses of water over it and bring to a boil.

Then pour half of the prepared milk into the soup in a small stream.

Now you need to make the sauce: in a frying pan, fry the flour in butter. Pour in the rest of the milk. Boil for a few minutes to thicken the sauce.

Pour the sauce into the soup. Cook for a few more minutes. Then add seafood and bring to a boil. Greens are needed for decoration.

The soup can be passed through a sieve to make the consistency more uniform.

If you want something more nutritious, you can add minced meat (preferably chicken) to the corn soup.

Ingredients:

Minced meat - 400 g
Corn - 1 can
Onion -1 pc
Carrots - 1 piece
Vegetable oil
Salt pepper

Preparation:

Fry the minced meat in vegetable oil. Season with salt and pepper. Add onions and carrots.

Pour minced meat with vegetables into boiling water. Add corn and cook for 5 minutes.

The dish includes a minimum of components. It turns out to be very light - a real dietary soup.

Ingredients:

Onions - 2 pieces
Garlic - 3 cloves
Corn - 1 can
Cream - 150 ml
Turmeric - 2 tsp
Vegetable oil

Preparation:

Pour oil into the bottom of a saucepan and fry the onion and garlic. Add corn to them and pour in 1 glass of water. The mass must be extinguished a little so that the water evaporates.

After this happens, you should slowly pour in the cream and add the turmeric.

No salt is added to this soup, but for those who do not like sweet soups, you can season the dish a little.

Spinach is a healthy ingredient, so you can put more of it. Plus, it will add sourness to the sweet soup.

Ingredients:

Spinach - 1 bunch
Corn - 1 can
Potatoes - 2 pieces
Onion - 1 piece
Carrots - 1 piece
Vegetable oil
Spices

Preparation:

Fry onions and carrots. Cut the potatoes into cubes and place them in boiling water. When it's done, add the roast and corn. After another 10 minutes, finely chopped spinach. Cook for another 7 minutes.

This version of the soup is more high-calorie. The ham can be substituted for raw smoked sausage.

Ingredients:

Potatoes - 4 pieces
Ham - 200 g
Butter - 20 g
Onion - 1 piece
Carrots - 1 piece
Corn - 1 can
Salt pepper
Bay leaf
Greenery

Preparation:

Chop the potatoes coarsely and add them to boiling water. Dice the onion, grate the carrots.

In a frying pan, fry the onions, carrots and ham in butter. Pour the mixture into the soup.

Add corn, herbs and bay leaves. Cook for another 3 minutes.

This colorful dish from Mexico is easy to prepare. The set of ingredients is simple and affordable.

Ingredients:

Chicken fillet - 2 pieces
Corn - 1 can
Chile - 0.25 pcs
Vegetable oil - 3 tablespoons
Onions - 2 pieces
Milk - 500 ml

Preparation:

Boil the fillet, disassemble into fibers. Fry onions and chili in vegetable oil, add corn to them.

Combine meat, roast and milk. Bring the mass to a boil, pre-salt.

For spicy lovers, this dish will become a clear favorite. Sweet corn goes well with bitter chili and chicken.

Ingredients:

Corn - 1 can
Olive oil - 3 tablespoons
Onion - 1 piece
Garlic - 4 cloves
Paprika - 1 tablespoon
Chile - 1 piece
Chicken broth - 1.5 l
Chicken - 300 g

Preparation:

Pour oil into the bottom of a saucepan with a thick bottom and fry the onion and garlic in it. Add chili, cut into rings.

Shape the meat into cubes and add to the roast. Season with paprika.

Pour in broth and cook for 15 minutes. Add corn and cook for another 5 minutes.

Dried chili peppers can be used. Then it needs to be added in its entirety.

An original soup, very thick thanks to the softened bread.

Ingredients:

Corn - 1 can
Baton - 1/2 piece
Onion - 1 piece
Garlic - 1 piece
Bacon - 300 g
Vegetable oil

Preparation:

Fry the onion and garlic in vegetable oil. In a saucepan, transfer the roasting, pour in the corn, cover with water. Cook for 5 minutes, and then add the diced loaf.

Fried bacon and spices will go for it.

If corn is not enough, then the soup can be varied with peas. The main thing is not to digest these ingredients.

Ingredients:

Potatoes - 2 pieces
Carrots - 1 piece
Onions - 1/2 pc
Garlic - 2 cloves
Celery - 1 stalk
Peas - 300 g
Corn - 300 g
Milk - 4 ml
Flour - 1 tablespoon
Olive oil

Preparation:

Finely chop all vegetables. Fry all the ingredients in a saucepan except the potatoes. Add flour and stir. Pour milk over the mixture and bring to a boil.

Add potatoes and cook for 8 minutes. Season with salt and corn and peas. Cook for another 3 minutes.

It is best to use salmon in the recipe, but if it is not there, then you can take other fish.

Ingredients:

Salmon - 300 g
Corn - 1 can
Potatoes - 3 pieces
Onion - 1 piece
Cream - 150 ml
Salt pepper

Preparation:

Place the fish in a saucepan and cook for 20 minutes. Then add the diced potatoes. Cook for another 15 minutes. After a series of chopped corn and onions.

Pour in the cream and let it simmer for a couple of minutes.

Corn soup "Khrushchev"

There are no meat ingredients in the soup, so it turns out to be light and dietary.

Ingredients:

Onion - 1 piece
Carrots - 1 piece
Bulgarian pepper - 1 piece
Garlic - 2 cloves
Broth - 1 l
Corn - 1 can
Flour - 1 tablespoon
Salt, pepper, nutmeg, sugar

Preparation:

Fry onions, carrots, bell peppers and garlic. Pour the roast into the boiling broth.

Add corn.

In a separate container, mix flour and a little water. Stir until a sauce. Pour it into the first dish.

Add salt, pepper, sugar and nutmeg. Cook for another 3 minutes.

A multicooker will help you prepare soup quickly and easily. We need such a function so that the cooking time is not very long by default. Otherwise, the corn will boil too much.

Ingredients:

Corn - 1 can
Tomato - 1 piece
Potatoes - 2 pieces
Onion - 1 piece
Vegetable oil

Preparation:

Pour vegetable oil on the bottom of the multicooker and set the "Extinguishing" mode. Add corn, tomato and onion. Simmer for 10 minutes.

Cut the potatoes into cubes and add to the rest of the ingredients. Season and leave to cook on the "Soup" program for 15 - 20 minutes.

This soup is good because it has a rich taste. Light consistency allows small children to eat it.

Ingredients:

Onions - 3 pieces
Olive oil - 3 tablespoons
Butter - 2 tablespoons
Corn - 1 can
Flour - 2 tablespoons
Cream - 150 ml
Cream cheese - 150 g
Broth - 1 l
Chicken breast - 1 piece
Salt, spices

Preparation:

Fry onions and corn in a mixture of olive oil and butter.

In another frying pan, fry the flour in butter, add the cream and mix well. Chop the cheese and add to the sauce as well. Leave on fire until thickened.

Cut the chicken into cubes and fry with the garlic.

Combine the corn, onion and sauce roast. Beat with a blender.

Pour the broth over the mass, add the meat and boil for another 5 minutes.

Light soup for a quick hand. It is better to cook it so much that you can eat it at a time. Otherwise, over time, it loses its taste.

Ingredients:

Boiled egg - 1 pc
Corn - 1 can
Onion - 1 piece
Potatoes - 2 pieces
Carrots - 1 piece
Vegetable oil
Spices

Preparation:

Throw diced potatoes into boiling water.

Fry onions and carrots.

When potatoes are ready, add corn, fry and chopped boiled egg. Sprinkle with spices.

Turkey can be classified as a diet food, so it will be appropriate in this soup.

Ingredients:

Turkey - 500 g
Ginger - 50 g
Soy sauce - 1 tbsp
Sugar - 1/2 tablespoon
Salt to taste
Olive oil - 2 tablespoons
Onion - 1 piece
Carrots - 1 piece
Celery - 1 stalk
Corn - 1 can
Cream - 150 ml

Preparation:

Cut the turkey into slices. Combine soy sauce, salt, sugar and chopped ginger. Marinate the meat in the sauce.

Cut carrots, celery and onions into cubes and fry. Add corn and cream to the roast. Boil. Beat with a blender until smooth.

Fry the meat and add to the soup. Cook for a couple more minutes.

Corn soup can be a highlight in winter. This is a piece of sunny summer on cloudy days. He is able to cheer up and satisfy hunger.

Delicious, bright and aromatic soup with canned corn will brighten your day and cheer you up. 10 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 large dishes, as the chicken broth foams a lot and the amount of soup may decrease by one serving.

First of all, you need to cook the meat. You can use any part of the chicken - legs, wings, or breast. Before cooking, the meat 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 cooked 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 their own juice - 200 gr
frying oil
salt pepper

Let's prepare the meat broth.

Fry carrots and onions in 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, add it along with 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 with 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 the onions, a piece of ginger root and carrots. We cut off the rhizome of green onions, and the stalk of 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 turn on the heat to a medium level, put a deep saucepan with a thick bottom on the stove and pour 1 tablespoon of olive oil into this container. When the oil warms up slightly, put the carrots in a saucepan and simmer for 2 - 3 minutes. Then add onions and bell peppers to it. Simmer these vegetables together until soft for another 3 minutes, stirring occasionally with a kitchen spatula.

Now pour 2 liters of chicken broth into 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
some boiled chicken (not necessary, I just left it from 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 the processed cheese (it is better to cut them into pieces to dissolve faster). Season the soup with salt and pepper.