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Corn soup recipe. Japanese corn soup

Soups are very useful 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 prepared.

Chicken and rice option

By this recipe you can cook a light and nutritious dinner for the whole family relatively quickly. it tasty first the dish is equally well suited for both adults and 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, this option is prepared from inexpensive, affordable products that you can buy at any store. To feed your family deliciously, you will need:

  • A couple of small chicken thighs.
  • 140 grams of canned corn.
  • 3 potato tubers.
  • 2 medium carrots
  • A couple of stalks of celery.
  • A small leek.
  • Sweet bell pepper.
  • Tablespoon of rice.

So that the chicken soup cooked by you with canned corn does not turn out fresh 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. For its preparation, pre-washed chicken legs, pour them with cold water, send them to the stove, bring to a boil and cook on 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 gauze, brought to a boil and chopped potatoes are lowered into 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, soup with canned corn, the recipe of which can be seen a little higher, is poured into plates and sprinkled with chopped herbs.

Variant with melted cheese

This very tasty first course is prepared very quickly and simply. It has a light creamy texture and a pleasant aroma. Like other soups with canned corn, it turns out to be incredibly nutritious and healthy. To cook such a dinner, double-check in advance whether everything is in your kitchen necessary products. In this case, you will need:

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

As additional ingredients usually use ground pepper, salt and fresh herbs.

step by step technology

To cook delicious and fragrant soup with the addition of canned corn, you must first deal with 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 into a thick-bottomed pan, heat them up, send chopped onions to them and lightly fry them. When it acquires a golden hue, add carrots and celery to it, mix and continue cooking. After a couple of minutes, put the potatoes in the pan and pour a liter drinking water. All this is brought to a boil and the fire is reduced. After about five minutes, chopped zucchini is placed in the future soup and canned corn along with the liquid from the jar.

After a quarter of an hour, add pepper, salt and grated processed cheese. All mix well, remove from heat and grind in a blender until a creamy consistency is obtained. Before serving, the soup is warmed up, poured into bowls and decorated with herbs.

Option with tomatoes

Soup with canned corn, the recipe of which can be viewed below, is 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 per own juice.
  • Medium carrot.
  • Large bulb.
  • 100 grams of beans.

Also, stock up ahead of time. table salt, pepper and any vegetable oil.

Action algorithm

First of all, you need to weld meat broth. When it is completely ready, chopped potatoes, salt, fried onions and carrots are lowered into it. Then they send tomatoes in their own juice, frozen beans and canned corn.

All this is boiled over low heat until the potatoes are soft. As a rule, this takes about twenty minutes. Like other soups with canned corn, before serving it is poured into plates and sprinkled with chopped herbs.

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

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

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

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

Creamy Corn Soup with Shrimp

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

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

Ingredients:

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

Cooking method:

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

Cornmeal soup with chicken and cream cheese

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

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

Yield - 2.5 liters or 5 full servings.

Ingredients:

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

Cooking method:

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

Milk cream soup of corn with garlic croutons

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

Pour the finished cream soup into bowls, garnish with 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 cup;
  • canned corn - 350-400 gr;
  • chicken fillet - 300-400 gr;
  • butter - 50 gr;
  • onion - 1 pc;
  • bread or wheat loaf - 2-3 slices;
  • garlic - 2 cloves;
  • olive oil - 1 tbsp;
  • green basil - 1 sprig;
  • ground black pepper - to taste;
  • salt - 1 tsp

Cooking method:

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

Lean Corn Soup with Mushrooms

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

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

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

Ingredients:

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

Cooking method:

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

Enjoy your meal!

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

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

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

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

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

Prepare the ingredients.

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

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

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

Add flour and stir-fry for 1 more minute.

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

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

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

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

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

Japanese corn soup is ready!

Serve the finished soup, sprinkled with a pinch green onion. Enjoy your meal!

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 soup in classical performance. 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.

  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 corn flakes (just note that 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 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:

  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. The first option uses whole grains, and in the second crushed 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 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.

I want to make a disclaimer right now. Tastier soup with corn is obtained from young cobs or freshly cooked corn. Frozen corn is also suitable (before adding it to the broth, it must be boiled separately). However, given that the corn season is still far away, the soup can be made from canned. It will be no less delicious. Only the flavor is slightly different.

Cooking steps:

Alt="(!LANG:1) Let's prepare the broth. You will need any piece pork meat without bone. Wash the meat and put it in boiling water. Boil.


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1) Prepare the broth. You will need any piece of pork meat without bones. Wash the meat and put it in boiling water. Boil.

Alt="(!LANG:2) As soon as the foam begins to collect, you need to reduce the heat and constantly collect it. The transparency of the broth depends on how well the foam collects. Cook for about 10 minutes. Then remove the meat and cut it into small cubes, again send them to the broth.Cook over low heat until the meat is cooked under a covered lid.


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2) As soon as the foam begins to collect, you need to reduce the fire and constantly collect it. The transparency of the broth depends on how well the foam gathers. Boil for 10 minutes. Then take out the meat and cut it into small cubes, send them back to the broth. Cook over low heat until the meat is cooked under a covered lid.

Alt="(!LANG:3) In parallel with the addition of chopped meat, put in the broth and potatoes, peeled and diced. The foam will start to collect again - be sure to collect it.


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3) In parallel with the addition of chopped meat, put in the broth and potatoes, peeled and diced. The foam will begin to collect again - be sure to collect it.

Alt="(!LANG:4) As soon as the potatoes are half cooked, add corn. I put canned. If fresh is added, then it must first be boiled until tender in salted water. If you plan to add young corn cobs, then in the broth they are placed after the carrots.


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4) Once the potatoes are half cooked, add the corn. I use canned. If fresh is added, then it must first be boiled until tender in salted water. If you plan to add young ears of corn, then they are placed in the broth after the carrots.

Alt="(!LANG:5) It's the turn of carrots. Cut them into small cubes and send them 7 minutes after adding corn (if using canned corn). Salt to taste.


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5) The turn of carrots has come. Cut it into small cubes and send 7 minutes after adding corn (if canned is used). Salt to taste.

Alt="(!LANG:6) Chop the onion and garlic. I cut them into large rings. Finely chop the dill. Add greens to the soup.


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6) Grind the young onion and garlic. I cut them into big chunks. Finely chop the dill. Add greens to soup.

Alt="(!LANG:7) There should be a lot of greens in the soup. Cook for another minute or two and, turning off the fire, leave it on the stove to rest. Soup with corn is ready. Serve and serve for lunch.


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7) There should be a lot of greens in the soup. Cook for another minute or two and, turning off the fire, leave it on the stove to rest. Soup with corn is ready. Serve and serve for lunch.

Ingredients:

Pork 200-250 g, potatoes 2-3 pieces, carrots 1 piece, corn 100 g, young onions 50 g, young garlic 2 pieces, dill 50 g, salt to taste.