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Canned corn soup

Canned corn soup

Simple, made from everyday ingredients, and a hit with the whole family! Canned corn soup adds variety to your meals in the cold months. The corn brings a fresh note, and thanks to the chicken broth and eggs, the soup is not only tasty but also nourishing.

Anna

Recipe author

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Composition / ingredients

Servings:

Chicken broth

Chicken

200

Canned corn

340

Eggs

Fresh herbs

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 6 g

Fats 29 % 4 g

Carbohydrates 29 % 4 g

71 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make canned corn soup? Gather your ingredients. First make the chicken broth — I made mine from two chicken drumsticks. Take the meat out of the broth and let it cool. You'll use the corn along with its liquid, so don't drain it. For the herbs I used dill, but you can use whatever you like. Wash the herbs and dry them well.
Step 2:

How do you make chicken broth? Pour clean water into a pot and add the chicken. Set it on the stove over medium heat. Bring it to a boil and skim off the foam with a slotted spoon. Turn the heat down to its lowest setting. Simmer the broth at a low boil for 20 to 40 minutes, depending on the cut of chicken and whether it has bones. Stewing-hen meat takes 1.5 to 2 hours. Add the canned corn and its liquid to the finished broth and cook for 5 to 7 minutes.
Step 3:

Crack the eggs into a deep bowl and beat them with a whisk.
Step 4:

Slowly pour the beaten eggs into the chicken broth with the corn, stirring constantly. The eggs will set in the hot liquid and form large white ribbons. Season with salt and pepper to taste.
Step 5:

Separate the chicken meat from the bones and cut it into small pieces.
Step 6:

Add the chopped chicken to the soup and stir. Turn off the heat. The soup is ready.
Step 7:

Ladle the finished soup into bowls and add some chopped fresh herbs.

Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preference (whether you like a thick or a thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. Scale all the ingredients down to 1 or 2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5 to 2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. Once you've tasted a small batch, you can adjust both the amount of liquid and the proportions to your taste. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
How do you buy canned corn well? Always check the date on the can. If it's in a glass jar, look closely at the kernels — they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.