photo: Corn and Cheese Soup

Corn and Cheese Soup

Nutritious rich soup will perfectly match any family dinner. Tinned corn gives it piquant taste and some processed cheese make the dish especially delicious and flavoury. You can also serve home-made dry bread crumbs or garlic bread to it.
60 min
8 servings


  • Chicken thigh
    1 pcs
  • Potato
    5 pcs
  • Carrot
    1 pcs
  • Onion
    1 pcs
  • Sunflower oil
    25 g
  • Processed cheese
    200 g
  • Water
    2 l
  • Canned corn
    200 g
  • Salt
    - to taste
  • Black pepper
    0,25 tsp
  • Paprika
    0,25 tsp
  • Bay leaf
    2 pcs


  • 1. Wash meat, put it into a pan and pour it over with some cold water. Put it over medium heat and bring it to boil. Remove scum with a slotted spoon, lower the heat till minimum and keep on boiling the broth covered with a lid for 35 minutes. Then remove chicken thigh from the pan to cool it down.
  • 2. Wash and peel potatoes. Dice them into medium pieces and add to the done chicken broth.
  • 3. Peel and grate a carrot and dice peeled onion.
  • 4. Stirring, brown vegetables in the butter until soft .
  • 5. Then add them to the soup five minutes after potatoes.
  • 6. After add tinned corn.
  • 7. Boil for another 5 minutes then add diced processed cheese.
  • 8. Pour some salt, black ground pepper and paprika. For flavour add bay leaf and black bayberry. Also, add finely chopped fresh greens.

    Boil the soup for 5 more minutes to make the processed cheese melt and combine with other ingredients.
  • 9. Boiled meat separate from the bones. Pour done soup into the bowls and add pieces of chicken meat and parsley into every dish.
  • 10. Bon Appetit
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