Corn soup

Corn soup is a mouth-watering treat that has many interpretations. If you are tired of your usual dishes, this selection will diversify your diet and delight you with its brightness. Absolutely everyone can easily cope with the recipes. Sweet corn gives the first dish an unusual twist and harmonizes perfectly with budget ingredients that any housewife can find.

Canned Corn and Chicken Soup

Soup with canned corn and chicken is a bright first course that will easily fill you up and warm you up on cold evenings. An original treat can be prepared without any difficulty. The aromatic soup attracts with its appearance and raises not only your appetite, but also your mood.

1. 
   Corn soup is very easy to prepare. We compose products.For soup we use any chicken part. In this case, the shins. Open a can of corn and strain.
2. 
   Pour water into the pan and place the washed chicken. Place it on the burner. Wait for it to boil, remove the foam with a slotted spoon. Reduce heat and continue cooking until the meat is cooked.
3. 
   Peel the onions, garlic and carrots. Cut the carrots and onions into cubes. Chop the garlic in a convenient way.
4. 
   Place the frying pan on the stove and heat it up, first pour in vegetable oil. Transfer carrots and onions. Sauté, turning the slices periodically, until the carrots soften.
5. 
   Add corn for frying. Stir and continue sautéing.
6. 
   Next, add the garlic. Simmer for another minute.
7. 
   Pour 50 milliliters of water into a small bowl and add pure tomato paste. Shake until smooth and pour into contents. Warm up the mass.
8. 
   Remove the cooked chicken from the finished broth. We are waiting for it to cool down.
9. 
   Remove the peel from the potatoes. For convenience, we use a vegetable peeler. Cut into strips.
10. 
    If desired, strain the broth and return to the stove. Unload the potatoes and cook at a temperature below average.
11. 
    Separate the meat from the bones. Wash the greens and finely chop.
12. 
    Transfer the chicken to the broth. Season with dry garlic, paprika, turmeric and coriander. Add laurel.
13. 
    We spread the bright roast. Wait for it to boil and cook for 5-7 minutes.
14. 
    Salt and pepper.
15. 
    Then add cream and boil.
16. 
    We leave some of the chopped greens for decoration. Add some to the soup and turn off the heat.
17. 
    Cover with a lid and leave for 15 minutes until the soup acquires a rich flavor.
18. 
    Fill plates with fragrant soup and sprinkle with chopped herbs. We treat our family and friends.
19. 
    Bon appetit!

Mexican bean and corn soup

Mexican soup with beans and corn will appeal to lovers of original and easy-to-make dishes. A bright treat will diversify the usual menu. The soup has a rich taste with spicy spicy notes. Anyone who doesn’t mind experimenting with new flavors can complete this simple first course quickly and without obstacles.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 5

Ingredients:

• Minced beef – 300 gr.
• Canned corn – 400 gr.
• Canned beans – 400 gr.
• Canned tomatoes – 800 gr.
• Dried garlic – 0.5 tsp.
• Chili pepper – 1/3 pcs.
• Zira seeds – 0.5 tsp.
• Vegetable oil – 2 tbsp.
• Salt – 1 tsp.
• Ground black pepper – 1/3 tsp.
• Parsley - for decoration.
• Water – 1 l.

Cooking process:

Step 1. Uncork the corn and beans. Strain the liquid. Place the beans in a sieve and rinse under the tap. For contrast, take red beans. If desired, use dry beans and boil them in advance. Let the frozen minced meat thaw.

Step 2. Place a frying pan on the stove, turn on medium heat, heat the vegetable oil a little and lay out the thawed minced meat.

Step 3. Simmer the minced meat over medium heat until the moisture evaporates, using a spatula to break up any lumps.

Step 4. When the meat mass changes color, transfer the canned tomatoes. If necessary, remove the skin and chop the fruit. Cook together, stir from time to time.

Step 5. Place the contents of the pan into a thick-walled pan and place on the stove.

Step 6. Add corn and beans to the tomato base. Stir.

Step 7. Pour water. Salt and pepper. Season with crushed cumin seeds and dry garlic. If desired, replace the dry spice with fresh garlic.If desired, add other spices. We are waiting for it to boil. To save time, we use boiling water.

Step 8. Set the heat to below medium and heat the mixture for 10 minutes, stirring occasionally. We taste and, if necessary, adjust to taste. Then turn off the burner and leave under the lid.

Step 9. Meanwhile, wash the hot peppers and parsley. Chop the greens and cut the hot pepper into rings.

Step 10. Let's start serving the dish. We fill the plates with elegant soup. Sprinkle with herbs and garnish with hot pepper. Parsley adds freshness, and pepper offsets the sweetness of the corn with a slight kick.

Step 11. Let's start eating, enjoy the rich dish and share our impressions. Bon appetit!

Corn and pea soup

Corn and pea soup is an easy dish to make. The variety of vegetables turns the soup into a beautiful and satisfying treat. In this case, water is used for cooking. However, if desired, you can use vegetable or chicken broth. Everyone makes their own decision.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Frozen peas – 1/3 tbsp.
• Frozen corn - 1/3 tbsp.
• Celery root - to taste.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Garlic – 2 cloves.
• Onions – 0.5 pcs.
• Flour – 1 tbsp.
• Butter – 1 tbsp.
• Heavy cream – 1 tbsp.
• Rosemary – 1 sprig.
• Thyme – 1 sprig.
• Ground turmeric – 1/3 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 1.5 l.

Cooking process:

Step 1. Peel the skin from the root of celery and carrots, and peel the skin from onions and garlic. We cut the vegetables randomly and place them in the pan. Add sprigs of rosemary and thyme.

Step 2.Cut the peeled potatoes coarsely and place them in a saucepan. Season with butter. Place on the stove and turn the heat to low. Simmer under the lid, remembering to stir.

Step 3. Pour the liquid, reserve a glass of the total amount, and wait for it to boil. After boiling, continue cooking for 15 minutes.

Step 4. Pour a glass of water into a bowl and add flour. Stir well, breaking up any lumps. For convenience, we use a whisk.

Step 5. Season with cream and add turmeric. Stir until smooth.

Step 6. Add the creamy filling to the soup and stir at the same time so that the mass is evenly distributed.

Step 7. Lay out the corn and peas.

Step 8. Season the soup with salt and pepper. Add spices to taste. We are waiting for it to boil. Cook for a few minutes. Turn off the stove.

Step 9. Pour the infused soup into portions and treat your family and friends. Bon appetit!

Soup with processed cheese and corn

Soup with processed cheese and corn is a simple and bright soup that will lift your spirits and bring pleasure not only from tasting, but also from the process itself. Everyone, without exception, likes this delicate treat with a creamy aftertaste. The available ingredients combine perfectly with each other. Try it - it's very tasty!

Cooking time – 1 hour 00 minutes

Cooking time – 25 min.

Portions – 5

Ingredients:

• Chicken fillet – 300 gr.
• Canned corn – 200 gr.
• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Processed cheese – 200 gr.
• Garlic – 2 cloves.
• Onions – 1 pc.
• Bay leaf – 2 pcs.
• Dried basil – 0.5 tsp.
• Black peppercorns – 5 pcs.
• Vegetable oil – 20 ml.
• Salt - to taste.
• Dill – 4 sprigs.
• Water – 1.5 l.

Cooking process:

Step 1.Let's check the ingredients according to the list and start implementing an interesting recipe.

Step 2. First of all, rinse the chicken or any part of it. Place in a saucepan and add water. Place it on the stove. After boiling, remove the foam with a slotted spoon. Reduce heat and cook for at least half an hour. After the specified time we check readiness.

Step 3. While the broth is cooking, remove the skins from the potatoes and carrots using a vegetable peeler. Remove the skins from the onions and garlic.

Step 4. Cut the peeled potatoes into cubes.

Step 5. Remove the cooked chicken from the broth and lay out the potato cubes. Cook for 10 minutes.

Step 6. Meanwhile, grate the carrots and chop the onion.

Step 7. Heat the frying pan and pour in vegetable oil. Lay out the chopped vegetables and sauté.

Step 8. Add roast and corn to the soup.

Step 9. Grind the processed cheese with a grater. To make the process easier, it is recommended to grease the grater with vegetable oil and lightly freeze the cheese.

Step 10. Place the cheese shavings into the soup. Cook with continuous stirring until the cheese is completely dissolved.

Step 11. Finely chop the washed dill and chop the garlic cloves.

Step 12. Cut the chicken into pieces, if necessary, separate from bones and skin.

Step 13. Place the crushed ingredients together with the meat into the soup. Season with salt, pepper, bay leaf and dry basil. We heat the contents for a few minutes after boiling and turn off the stove.

Step 14. Pour the aromatic soup into plates. Let's enjoy a colorful treat. Bon appetit!

Vegetable soup with corn

Vegetable soup with corn looks quite attractive. This simple recipe will fit harmoniously into the diet of vegetarians or those who fast. This colorful soup is perfect for busy people.Smoked paprika adds an interesting aftertaste. You can use vegetable broth to prepare the recipe.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 4

Ingredients:

• Canned corn – 300 gr.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Smoked paprika – a pinch.
• Vegetable oil - for frying.
• Salt – a pinch.
• Ground black pepper - a pinch.
• Dill – 1 bunch.
• Water – 1.5 l.

Cooking process:

Step 1. Strain the corn through a sieve and rinse under the tap. We clean the root vegetables with a housekeeper. Remove the skins from the onion. Let's wash the dill. Let's measure out your favorite spices.

Step 2. Cut the prepared potatoes into squares. Let's put it in a saucepan. Let's pour water. Let's put it on the stove. Bring to a boil and reduce heat.

Step 3. While the potatoes are cooking, chop the onion and fry it with vegetable oil in a hot frying pan.

Step 4. Chop the carrots and sauté with the onions.

Step 5. Transfer the roast and corn to the potatoes. Season with salt, pepper and paprika. We can add other spices at our discretion. Let's bring to a boil. Let's warm it up for a few minutes.

Step 6. Finely chop the washed dill, add to the soup and turn off the heat. If desired, add other greens.

Step 7. Let's fill the plates with a colorful dish and start tasting. Bon appetit!

Tomato soup with corn

Tomato soup with corn looks as appetizing as possible and has a delicious aroma. Spices open up and attract with their smells. A simple and very tasty recipe that will be remembered for a long time. The original recipe will be a great experiment for lovers of traditional cuisine. Cook with pleasure and enjoy!

Cooking time – 1 hour 20 minutes

Cooking time - 30 min.

Portions – 5

Ingredients:

• Chicken – 400 gr.
• Canned corn – 150 gr.
• Rice – 70 gr.
• Canned tomatoes – 250 gr.
• Garlic – 4 cloves.
• Onions – 2 pcs.
• Bay leaf – 1 pc.
• Zira (seeds) – 0.5 tsp.
• Black peppercorns – 10 pcs.
• Dried thyme – 0.5 tsp.
• Ground coriander – 0.5 tsp.
• Ground chili pepper – 0.25 tsp.
• Ground paprika – 1 tsp.
• Vegetable oil – 30 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Parsley – 15 gr.
• Water – 1.5 l.

Cooking process:

Step 1. Compose the products according to the list. For a bright soup, use chicken parts as desired.

Step 2. For the broth, peel one onion and cut into pieces. Place in a saucepan along with the washed chicken parts. Peel 2 cloves of garlic and add them crushed to the other ingredients. Add bay leaf and peppercorns.

Step 3. Pour out the water.

Step 4. Place the pan on the burner. We are waiting for it to boil. Remove the foam with a slotted spoon. Minimize heating. Cook for about an hour, covering with a lid.

Step 5. Remove the cooked chicken from the broth, disassemble it into fibers or cut it into pieces, removing bones and skin. Pour the broth into another pan through a sieve.

Step 6. Wash the rice grains and cook in another pan, do not forget to add a little salt.

Step 7. Cook for at least 20 minutes.

Step 8. Drain the cooked cereal.

Step 9. Peel, rinse and finely chop unused onions and garlic.

Step 10. Place the frying pan on the fire and heat it with vegetable oil. Add the onion and fry until transparent.

Step 11. Next we add the garlic and let it lightly simmer.

Step 12. Season with spices - chili pepper, paprika, thyme, coriander and cumin.

Step 13. Stir and heat until the spices open up.

Step 14Next we send the canned tomatoes, removing the skin if necessary. For a more uniform consistency, beat with a blender.

Step 15. Combine the contents and let it warm up.

Step 16. Transfer the roast into the strained broth.

Step 17. Cook over moderate heat without covering.

Step 18. Transfer the chicken.

Step 19. Add corn.

Step 20. Salt and pepper, taste and adjust to taste.

Step 21. Cover with a lid and cook for a few minutes.

Step 22. Chop the washed greens. Fill the plates with hot soup, lay out the rice and sprinkle with chopped herbs.

Step 23. Bon appetit!