Shchi with corn. Japanese corn soup. Let's start cooking

I want to make a disclaimer right now. A tastier soup with corn is obtained from young cobs or fresh, 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 of boneless pork meat. Wash the meat and put it in boiled 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 young 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.

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/sup-s-kukuruzoi/sup-s-kukuruzoi-11-600pech.jpg" width="600">!}

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.

Many people like salads that include canned corn. For example, with crab sticks, shrimp, mushrooms and chicken. Very tasty appetizers.
On the eve of the New Year, many housewives buy several jars of peas and corn - a holy cause!

Many people have never cooked soup with canned corn in their lives. It just didn’t occur to me that the first course can be made not only with cereals, noodles, raw vegetables, but also with the same success open a jar of sweet corn, get vegetables out of the refrigerator and cook a wonderful tender dish.

Sometimes you come home from work hungry. You open the refrigerator, and there is a can of canned corn, half a pack of butter, potatoes and some other vegetables. What to cook? This is where the idea of making a delicious soup with canned corn, potatoes and other vegetables comes to mind.

The dish will be tasty and nutritious. It can be served for a regular lunch in the middle of the week, and on New Year's and other holidays. Try this chicken corn soup!

Compound

600 or 700 g chicken fillet;

from 650 to 700 g of canned corn;

from 60 to 700 g of potatoes;

from 100 to 125 g of onion;

75 g of parsley root;

100 g carrots;

75 celery roots;

1 st. l. salt (or to your taste);

2 or 3 tbsp. l. butter of a good brand;

½ bunch of dill or parsley;

¼ tsp favorite spices for first courses.

Cooking

Cooking (for 8 servings). The soup takes about 50 minutes to prepare.

Wash the potatoes under running cold water. Peel it and cut it into 4 or 6 pieces. Get big cubes.
Pre-cook the chicken fillet broth: rinse the meat under cold water, throw it into a 3-liter saucepan. Light the heat to medium and bring the broth to a boil. The meat will be ready in 1 hour.
Throw coarsely chopped potatoes into the boiling rich broth. Let it cook until half cooked, about 10 minutes.
Rinse under cold water and peel the onion, then the parsley root and celery with carrots. Carefully cut all vegetables into strips.
Take a frying pan and put it on a large fire, when it warms up, throw in a piece of butter. Melted? Lay out pre-cut vegetables. Sauté them on medium heat. Stir every few minutes. And so let them fry until half cooked.
Throw all the vegetables that have been sautéed into the pan and let them cook for 5 to 10 minutes.
Take the chicken out of the pan and cut it into small pieces. Put the meat in the soup.
It's time to open a tin or glass jar of corn.
It's time to open a tin or glass jar of corn. Put it in the soup along with the juice in the jar, let it cook for another 10 to 15 minutes. along with vegetables. Add spices, salt to your taste and turn off the soup.
Rinse greens thoroughly under running cold water and finely chop.
When serving, pouring aromatic soup on plates, add a pinch of greens to each serving.

An easy-to-make and hearty soup with canned corn, chicken and vegetables is ready. Help yourself! Serve it with wheat or rye bread. You can make croutons. Any bread or loaf is suitable for this. Fry the pieces in sunflower oil from 2 sides. Squeeze a strip of your favorite mayonnaise onto one. You can squeeze a clove of garlic and spread over 2-3 croutons. Or put slices of pickled cucumber, hard cheese on top. Someone prefers toast, they just brown, and there are no extra kilocalories from sunflower oil. Choose what you like to eat aromatic soup to your taste - and 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 functioning of the cardiovascular system:
youth vitamin - E;
B vitamins.

The cereal is rich in fiber and calcium. Corn oil reduces appetite, which allows it to be used in various diets.

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

Creamy canned corn soup

The necessary ingredients are not always at hand. Try replacing cream with milk, butter with vegetable, celery stalk with root, and the dish will acquire a new taste.

Serve the soup on the table, garnish with a parsley leaf and a slice of lemon.

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

Rinse the corn grits, pour into boiling water and cook for 1 hour over low heat.
Put peeled and diced potatoes, half an onion and carrots to the finished cereal. Boil 30 minutes.
In a dry frying pan, mix 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, at the end add the chopped pod of hot pepper without seeds.
In the boiling broth, put the pulp of the smoked leg cut into strips, pour in the tomato dressing, let it boil, salt. Sprinkle soup with corn grits with spices and chopped herbs.

Canned corn soup with shrimp

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

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

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 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 its preparation, although if you have another meat broth, feel free to use it, the soup will turn out to be 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 onions, carrots, mushrooms in sunflower oil. 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!

Enjoy your meal!!!

Corn is a very ancient crop, used as food by our ancient ancestors. To this day, a great variety of different dishes are prepared from it. 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
Greens
condiments

How to cook this soup:

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.
In a hot frying pan, fry onions, peppers and carrots, and then add frozen corn to them and fry a little.
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 a very light dietary soup, then give up the broth and cook the soup on the water.
Throw the chopped potatoes into the pan, then add the fried vegetables to it. Boil until potatoes are cooked.
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 a step-by-step recipe for making canned corn cream soup.

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:

First of all, you need to peel and grate the carrots on a coarse grater, as well as peel and chop the onion.
Fry vegetables in a hot skillet until golden brown.
Add corn from the juice jar to the pan. Put it all out for 10 minutes.
Pour milk into a saucepan and heat. Add a lot of vegetables to it, cook for 15 minutes.
Then take a piece of butter and melt it. Add flour to melted butter and stir.
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.
Pass the soup through a sieve to remove corn skins and large pieces of vegetables. Add spices.
Prepare crab meat in advance: rinse and boil. The crab cooks very quickly. You can also use crab sticks, but then you get a completely different taste.
Chop the crab meat and add to the soup. The soup is ready. Pour into bowls. Enjoy your meal!

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
Greens
condiments

Cooking soup:

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. After boiling, remove the chicken fillet from the pan.
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.
We send the potatoes to the pan with the broth.
Fry carrots and onions in a hot frying pan until golden brown. Add to them corn from a can of juice.
Add spices and fry for 5 minutes over medium heat.
Add vegetables to pot with potatoes and broth. After 5 minutes, add melted cheese. Then toss in the chicken pieces.
The soup is ready. Pour into bowls and sprinkle with herbs. Serve with croutons or a fragrant baguette. Enjoy your meal!

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:

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.
Next, take a jar of corn. Grind corn with a blender.
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.
Cook over low heat for 10 minutes.
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
Sweet pepper - 1 piece

Let's start cooking:

First, peel and cut the potatoes into small cubes. We send it to a pot of water.
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.
We cut carrots, onions, peppers, and then fry in a hot frying pan.
We send the passivated vegetables to the pan.
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. Enjoy your meal!

With chicken and ginger

This is an unusual recipe as it uses unusual ingredients such as baby onions, ginger and sesame oil. They will give the dish a special flavor and piquancy.

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